Equipment
- Dutch Oven
- stove
Ingredients
- 2 tbsp fresh ginger, minced
- ⅓ cup green curry paste
- 4 cups vegetable broth, or vegan chicken broth
- 2 cups sweet potato, peeled and cubed
- 13.5 oz canned coconut milk*
- 1 cup snow peas, halved
- 1 cup zucchini, sliced
- 1 cup broccoli florets
- 2 cups baby spinach, chopped
- ½ lime, juiced
- 1 tbsp maple syrup
- 2 tbsp coconut aminos
- red chili flakes
- ½ cup cilantro, or basil leaves
Optional Add-Ins
- 16 oz crispy tofu
- basmati rice
- rice noodles
Method
- Add a splash of water to the dutch oven and warm over medium heat. Add in the minced ginger and sauté for 30 seconds until fragrant. Next, add in the curry paste and another small splash of water and stir frequently for about 30 seconds, before pouring in the broth and adding the sweet potatoes. Bring to a simmer, cover and cook for 17-20 minutes until sweet potatoes are tender.
- Pour in the coconut milk, and add in the snow peas, zucchini, broccoli and spinach. Continue to simmer for 2 more minutes until the veggies are a vibrant green. Season the soup with lime juice, maple syrup, coconut aminos, and optional chili flakes and adjust flavor with salt and pepper if desired. Stir in fresh cilantro or basil leaves. Serve hot, topped with optional crispy tofu, rice or noodles.
Notes
*To make this recipe extra luxurious and restaurant-style creamy, Use only 2 cups broth and two cans of coconut milk, or swap the full fat coconut milk for canned coconut cream.
*Macros do not include optional add-ins
Nutrition
Serving 1servingCalories 365kcalCarbohydrates 35gProtein 6gFat 25gSaturated Fat 21gPolyunsaturated Fat 1gMonounsaturated Fat 2gSodium 1186mgPotassium 806mgFiber 7gSugar 15gVitamin A 15056IUVitamin C 54mgCalcium 114mgIron 4mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
