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Coconut Curry Ginger Soup

You know when you're feeling kind of adventurous in the kitchen and whip together a bunch of remnant ingredients in the fridge on a whim? And when it actually turns out to be a delicious creation, you feel like you actually just made magic happen? You smile to yourself, knowingly, like "I'm such a friggin' genius, I knew it"? No? Just me? Ok sweet. Anyways, this recipe came about sort of like that.

It's warming, hearty, and definitely good cold or hot! Highly recommend making some sort of fresh bread to accompany this. (If you're not of the "fresh bread making" type, I'm sure your local bakery can help ya out!)


3 medium white potatoes, cubed

2 cans full fat coconut milk

1 medium white onion, chopped

5 medium carrots, chopped

1 can chickeas/fava beans (can just be chickpeas)

1 tsp sea salt

pinch pepper

5 cups vegetable broth

2 tsp grated ginger root

2 Tbsp lime juice

4 Tbsp curry powder

1/2 cup cilantro, chopped


1) Chop up your vegetables and have ready.

2) Add vegetables to coconut milk in big pot on medium heat and let soften.

3) Add all spices, seasonings and vegetable broth except cilantro

4) Bring mixture to a boil

5) Let simmer for around 30 minutes and add cilantro at this time 6) This soup is best served the next day, after the flavours have come together a bit more.

This was definitely an "on the fly" recipe, so I'm sure I'll be coming back to it to hone and perfect it!

Any and all suggestions, I'm happy to hear about!



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