I have a weird obcession with soups that make my sinuses open up. Do you know what I mean? That kind of spicy that hurts-so-good? Well if you love that too, this soup is for you! 

The broth is rich, creamy and FULL of flavor. It's taken years of trial and error for me to get this broth completley right - the perfect balance of coconut, chili, ginger and curry. It is inspired by my favorite thing to order when eating out at Asian restaurants but beware -  many spicy coconut broths at restaurants and in stores have fish or shrimp paste in them (learned that the hard way) so why not make your own and know it's full of plant based goodness! My version is oil free and loaded of healthy veggies - I especially love the cauliflower in there. It's also packed with tummy healing spices like ginger, turmeric and cilantro.

 Like all of my recipes this soup can (and should) customized to your liking...tofu would be great here as would green beans ... add in whatever you have lying around in the fridge, it's a great "use it up" type of dish.  

Enjoy, fellow 'hurts-so-good' soup lovers!

  • 1  16 oz. can lite coconut milk
  • 1 16 oz. can can low sodium tomatoes (diced, pureed, crushed...your preference)
  • 3 cups low sodium veggie stock/water  
  • 1 tbsp. thai red curry paste
  • 1 tsp. yellow curry powder, chili powder, turmeric, garlic powder, cumin, paprika
  • 1/2 tsp. salt/pepper (optional)
  • 1 small onion, diced
  • 3 large garlic cloves, diced
  • 1 small head cauliflower, cut into florets 
  • 1 large sweet potato, diced
  • 1 large red bell pepper, diced
  • OPTIONAL: Add in any additional veggies or bulking items you love: frozen peas, summer squash, carrots, tofu - all make good additions
  • 1 16. oz can rinsed and drained garbanzo beans
  • 2 packed cups spinach
  • Cilantro, chopped and fresh lime juice for garnish

1. Add diced onion and garlic to a large stock pot and sautee in a little bit of water till the water has evaporated and the veggies are soft. 

2. Pour in the coconut milk, tomatoes and veggie stock and stir in all the spices - bring to a simmer.

3. While you're waiting for the broth to come to temperature, dice all the remaining vegetables. Once simmering add the cauliflower and sweet potato and cook with a lid on till fully tender (about ten minutes). 

4. Add in the remaining vegetables and beans and cook for a few minutes more with the lid off so that the broth reduces slightly. 

5. Remove from the heat and squeeze in the juice from one lime, stir in the cilantro. Serve over quinoa or rice or enjoy alone! Keeps well in the fridge for up to 4 days. 




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