Creamy Curry Coconut Soup

A wonderful way to sneak in your recommended daily amount of vegetables and healing herbs!

Time: 45 mins
Serves: 5-6 people


  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp curry powder
  • Cayenne or red pepper flakes to desired spiciness (1tsp = med hot)
  • 1 yam or sweet potato, cubed
  • 1/„2 c carrots or more, chopped
  • 1.5-2 c butternut squash, cubed (can be frozen or fresh)
  • 1/„2 c celery, thinly diced (cut it in tiny bits)
  • Approximately 6 c vegetable broth
  • Optional flavor boosters:
  • 1/2 cup creamy peanut butter
  • 1 can of whole coconut milk
  • 1 Tbsp fresh grated ginger
  • Optional Garnishes:
  • Fresh basil
  • Cayenne or red pepper flakes
  • Siggis plain yogurt
  • Trois Petites Cochons mini toasts
  • Optional protein:
  • 1 pound of cooked chicken thigh or breast, bones removed

**If you are missing one of the three orange vegetables, just make sure to have three cups of veggies total. Doesn’t have to be exact!


  1. Sauté the onion and garlic in olive oil in a medium pot over medium heat until soft.
  2. Add all other ingredients to the pot and cover with vegetable broth and simmer until veggies soften. When cool, pour into blender or use a soup immersion blender to blend until creamy.
  3. Remove from blender and add desired protein and garnishes. For an extra veggie boost serve with a superfood salad.

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