Asian-Inspired Vegan Coconut Soup

Introduction
Today's recipe introduces a soothing, flavorful Asian-inspired vegan soup that's perfect for any season. This vibrant blend of fresh vegetables, aromatic spices, and rich coconut milk is sure to please any palate while providing a comforting, nutritious meal.
Ingredients
- 1 tablespoon coconut oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 lemongrass stalk, finely chopped
- 2 carrots, sliced
- 1 red bell pepper, chopped
- 1 cup shiitake mushrooms, sliced
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 can (400 ml) coconut milk
- 4 cups vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro and chili flakes for garnish
Instructions
- Heat the coconut oil in a large pot over medium heat.
- Add the onion, garlic, ginger, and lemongrass. Sauté until the onions are translucent.
- Add the carrots, red bell pepper, and shiitake mushrooms. Cook for about 5 minutes, or until the vegetables start to soften.
- Stir in the curry powder and turmeric, cooking for another minute until fragrant.
- Pour in the coconut milk and vegetable broth, bringing the mixture to a boil.
- Reduce the heat and simmer for 20 minutes.
- Stir in the soy sauce and lime juice. Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro and chili flakes.
Enjoy this delightful soup as a light meal or as a starter to a larger feast. Its complex flavors and hearty texture make it a favorite for both family dinners and casual get-togethers.
Hiroshi
Nutritionfacts | Calories: 180, Fat: 12g, Carbs: 16g, Protein: 4g |
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Preparation Time | 40 minutes |
Allergy Information | Contains coconut, soy. Gluten-free. |