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Coconut Curry Soup


  1. 1 tablespoon coconut oil (or olive oil)
  2. 1 small yellow or white onion, diced
  3. 4 cloves of garlic, minced
  4. 1 tablespoon fresh grated ginger (or 1 teaspoon ground)
  5. 1/2 cup organic broccoli florets
  6. 1/2 cup organic diced carrots
  7. 1/4 cup diced tomato
  8. 1/3 cup snow peas (or sugar snap peas)
  9. 1 tablespoon curry powder
  10. pinch of cayenne
  11. 2 cans of lite coconut milk
  12. 1 cup of vegetable stock
  13. Celtic sea salt and black pepper to taste


  1. Heat a large saucepan or pot to medium heat and add coconut oil. Add the onion, garlic, ginger, carrot, broccoli and a pinch of salt and pepper and stir. Cook, stirring frequently until softened (approximately 5 minutes).
  2. Add curry powder, cayenne, vegetable stock, coconut milk and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes.
  3. Add snow peas and tomatoes in the last 5 minutes so they don’t overcook.
  4. Taste and adjust seasonings as needed.
  5. Chicken, quinoa or gluten free noodles can be added.

Created in the healthy kitchen of Risa Groux, holistic nutritionist. For more recipes, visit risagrouxnutrition on Instagram.