When I was growing up, my mom used to make a delicious creamy coconut curry soup that I just loved. She would make it on special occasions, like Thanksgiving and Christmas, but I remember how much I looked forward to it all year long. This soup was always a hit with the whole family and I’ve been wanting to recreate it ever since.
After a lot of experimenting, I finally came up with a soup that tastes just like my mom’s. It has a rich and creamy flavor from the coconut milk and is filled with fragrant spices like turmeric and cumin. I also love adding some freshly squeezed lime juice to bring out the flavors even more.
This soup is really easy to make and is perfect for busy nights when you don’t have a lot of time to cook. It’s also budget-friendly and can be made with ingredients you probably already have in your pantry. I’m so excited to share this recipe with you so that you can enjoy it with your family too!
Tip: To make this soup even more flavorful, try roasting the onion, garlic, and ginger in the oven for 10 minutes before adding it to the pot.
Variations: You can also add diced carrots, bell peppers, or sweet potatoes to this soup for some extra nutrition. You can also switch out the chickpeas for another type of bean, or try adding some cooked chicken or shrimp for added protein.
Tasty Creamy Coconut Curry Soup
- large pot, spoon, knife, cutting board
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons freshly grated ginger
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 (14-ounce) can of coconut milk
- 4 cups vegetable broth
- 1 (14-ounce) can of chickpeas, drained and rinsed
- 1 cup uncooked rice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup freshly chopped cilantro
- 1 lime, cut into wedges
- Heat the olive oil in a large pot over medium-high heat.
- Add the onion, garlic, and ginger and sauté for 5 minutes, stirring occasionally.
- Add the curry powder, cumin, and turmeric and stir to combine.
- Pour in the coconut milk and vegetable broth and bring the mixture to a boil.
- Reduce the heat to low and simmer for 20 minutes.
- Stir in the chickpeas, rice, salt, and pepper and simmer for an additional 10 minutes.
- Remove the soup from the heat and stir in the cilantro.
- Serve the soup in bowls with a lime wedge on the side.