Red Meat Allergy Friendly Coconut Yellow Curry Vegetable Soup
Total time45 min
Prep time15 min
Cook time30 min
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and grated
- 1 ½ tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp ground coriander
- 1 medium sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
- 2 medium carrots, peeled and sliced into ¼-inch rounds
- 1 can (13.5 oz) full-fat coconut milk
- 3 cups vegetable broth
- 1 medium zucchini, halved lengthwise and sliced into ½-inch half-moons
- 2 cups kale, stems removed and leaves roughly torn
- 1 tbsp apple cider vinegar
- 1 tsp salt, plus more to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Heat the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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