Quick and Easy Coconut Curry Soup

Coconut Curry Soup

This recipe good for people who are:
+ Keto
+ Paleo
+ Gluten-free
+ Dairy-free
+ Peanut-free
+ Egg-free
+ Vegan (see substitution)

Do you like curry? Do you like coconut?

Then I can pretty easily guarantee that this may be your new favorite dinner recipe.

And let’s be real, who doesn’t love a simple dinner recipe that can be whipped up in minutes?!


In addition, to being super simple to make, it’s also healthy AF.

To further validate how delicious this soup is, I thought I’d share a direct quote from my boyfriend upon his first bite; “If you were to ever open a gourmet restaurant, this would be the first course.”


I can’t wait to hear what you think!


Coconut Curry Soup


Time: 20 minutes
Servings: 8

1 tablespoon olive oil
2 cloves garlic, minced
½ white onion, chopped
1 tablespoon of ground ginger
1 tablespoon turmeric
1 teaspoon salt
1 tablespoon sugar of choice
2 14-ounce cans of coconut milk
3 cups of chicken bone broth (can also use regular chicken broth or vegetable broth)
1 tablespoon red curry paste (found in the international section of most grocery stores)
1 large zucchini
1 large carrot
Cilantro for garnish


  1. Place 1 tablespoon of extra virgin olive oil in a large pot and set to medium heat. Add the minced garlic and chopped onion and cook for 2-3 minutes, until fragrant.

  2. Add the ground ginger, turmeric, salt, sugar, coconut milk, broth and curry paste and stir to combine.

  3. Adjust the heat to medium-high and cover the pot to allow the soup to simmer.

  4. As the soup is heating up, use a peeler to peel zucchini and carrot ribbons for the soup.

  5. Once the soup is simmering, reduce to low heat and add the carrot and zucchini ribbons.

  6. Garnish with cilantro and serve hot.

    *Recipe adapted from Pinch of Yum

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