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Coconut Vegetable Soup

Coconut Vegetable Soup

Coconut Vegetable Soup

Recipe Ingredients: 

  • 1 onion (diced)
  • 2 bell peppers (red, diced)
  • 3 garlic cloves, (minced)
  • 1 carrot (sliced)
  • Optional: 1 can chickpeas
  • 4 tablespoons kisan canola cooking oil
  • 1/2 tsp cumin
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cayenne
  • 2 1/2 cups tomatoes (diced)
  • 1 cup coconut milk
  • 1 cup peanut butter
  • 1/2 cup vegetable broth
  • 3 limes (freshly squeezed juice)
  • 1 teaspoon salt
  • 1/2 cup basil (or cilantro fresh chopped)

Recipe Method: 

  • Sautee the onion, peppers, and garlic in olive oil in a large pot until onions are soft, about 3 to 5 minutes.
  • Add the remaining ingredients, except for the basil, and bring to a simmer.
  • Allow to cook over low heat for one hour.
  • Transfer half of the soup to a blender and puree until smooth, then return to the pot.
  • Add basil or cilantro and enjoy your coconut soup!

Recipe Tips:

This recipe is both vegetarian and vegan, so it is 100 percent egg-free, dairy-free and low in cholesterol. I like to add some diced and sauteed tofu to coconut soup to give it an extra boost of protein.?