Coconut Curry Soup
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Category
Lunch or Dinner
This recipe is adaptable to a dairy free version.
Ingredients
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2 tbsp ghee, coconut oil or olive oil
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1 small onion, diced (about 1 cup)
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2 garlic cloves, chopped
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1 tsp fresh ginger, minced
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1 tbsp curry powder
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¾ tsp garam masala
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3 c. vegetable broth
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1 can coconut milk
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3 c. pumpkin purée
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salt and pepper
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fresh cilantro chopped for garnish
Directions
Heat the ghee, or oil. Add onion and cook about 5 minutes. Add the garlic and ginger and cook for 1 minute. Add the spices, stir for 10-15 minutes. Mix in the broth, coconut milk and pumpkin.
Bring to a boil, then reduce and simmer for 20 minutes. Taste and season with salt and pepper if necessary.
Use an immersion blender or food processor to blend the soup until smooth.
Garnish with cilantro. Serve with warm naan or flatbread.