Curried Coconut Soup

Reading the list of ingredients you can understand that you are about to make an absolutely tasty dish, which is full of vitamins and proteins.

Curried Coconut Soup

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Serving Size: 4

Calories per serving: 401

Fat per serving: 20 g

Saturated fat per serving: 10 g

Carbs per serving: 43 g

Protein per serving: 17 g

Sodium per serving: 576 mg


  • 2 tablespoons canola oil
  • 1 medium onion chopped
  • 1 medium red bell pepper chopped
  • 1 jalapeño chili, seeded and finely chopped
  • 2 large cloves garlic, finely chopped
  • 2 cups low-sodium vegetable broth
  • 1 (450 g) tin chickpeas, rinsed and drained
  • 1 cup chopped tomatoes, peeled seeded,
  • 1 teaspoon mild curry powder
  • 1/2 teaspoon salt, or to taste
  • Freshly ground black pepper, to taste
  • 1 (420 g) tin light coconut milk
  • 2 tablespoons chopped fresh cilantro or parsley


  1. Add the olive oil to a medium saucepan and set over medium heat.
  2. Add the chopped onion, garlic, chili and bell pepper sauté for a couple of minutes, until the veggies become tender.
  3. Add the tomatoes, chickpeas and broth season with curry powder, salt and black pepper and let it cook over high heat.
  4. Once it begins to boil, slow down the heat to low and let the soup simmer for 10 minutes, stirring occasionally.
  5. Finally pour in the coconut milk, sprinkle with cilantro and cook another 5 minutes, until heated through.
  6. Ladle into individual bowls and serve warm.
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