Coconut Red Curry Vegetable Soup

February 27th, 2019 | Posted By: Stephen Douglass | Posted in Clients' Culinary Creations, Recipes

Hi Folks,

Here’s a quick one at the end of the winter.  Thanks to our CSA member (she knows who she is) who sent this to us last month.  It serves 4.


  • 1 Tbsp coconut oil
  • 1/4 cup diced carrots
  • 1 cup diced green onion
  • 1/4 cup diced green onion
  • 1/4 tsp each sea salt and black pepper
  • 1 large clove garlic minced
  • 2 Tbsp red curry paste (or 1-2 Tbsp curry powder)
  • 1 cup white button mushrooms, cleaned and sliced
  • 3/4 cup fresh tomato diced
  • 2 – 1 inch slices of fresh ginger, or 1 tsp ground ginger
  • 2 – 14 ounce cans of light coconut milk
  • 3/4 tsp ground turmeric
  • 1-2 tbsp maple sugar or coconut sugar



  1. Heat a large saucepan over medium heat, then add coconut oil, carrots, and green onions.  Cook for 2 minutes and season with salt and pepper
  2. Add the garlic and curry paste.  Stir.  Cook 2-3 minutes, stirring often.
  3. Add the mushrooms, tomatoes, and ginger.  Stir and re-season if necessary with salt and pepper.  If you substitute broth for coconut milk, be careful with the salt.
  4. Cook for 3 mins.
  5. Add the coconut milk, turmeric, and maple syrup.  Whisk and bring to a low boil over medium heat, the reduce to low.
  6. Simmer for 10-15 minutes or until the carrots are cooked through and the curry flavor have permeated the vegetables.
  7. Taste and adjust the seasonings as needed.
  8. Discard the ginger and serve warm as a soup, or, serve over jasmine rice.
  9. Garnish with cilantro and fresh lime juice.   Voila!