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Coconut Curry Potato Soup {vegan}


  • Total Time: 40 minutes

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1/2 medium onion, chopped
  • 4 medium yukon gold potatoes, chopped
  • 1 clove garlic, minced
  • 2 tablespoons yellow curry powder
  • 1/2 teaspoon cayenne pepper, plus more if you'd like
  • salt, to taste
  • 15 ounces canned coconut milk
  • 2 cups vegetable broth
  • 2 cups thinly sliced bok choy

Instructions

  1. To a soup pot, add the olive oil, onion, and potatoes over medium heat. Stir for 5 minutes to soften the onion slightly. Add the garlic, cayenne, curry, and a sprinkle of salt. Stir together for 2 minutes more.
  2. Add the coconut milk and vegetable broth. Bring the soup to a boil, then cover and reduce the heat to medium low. Let the soup simmer for 15 minutes to fully cook the potatoes.
  3. When the potatoes are tender (test with a fork), add the bok choy to the soup and let boil uncovered for 5-10 more minutes to wilt the greens and thicken the soup slightly. Taste, and add salt to your preference or more cayenne if you'd like. Don't fear salt - potatoes need a lot!
  4. Serve the soup immediately, or keep in the fridge for a few days. Enjoy!
  • Prep Time: 10
  • Cook Time: 30

Nutrition

  • Serving Size: 4
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