Coconut Curried Soup

There’s something about a warm bowl of soup on a cold, winter night. I guess that explains why Isaac and I have going crazy over soup these last couple weeks. It all started with the soup recipe I’m sharing today. I made it at the beginning of last week. Then one of Isaac’s co-workers sent him home with a kale and white bean soup (Isaac is going to ask her for the recipe as it was delicious!). We made a pot of gluten-free chicken noodle soup on Sunday and then this week Isaac’s mom sent us a pot of vegetable beef soup.

So much soup, yet I’m still not tired of it.

This coconut curried soup is extra special because the recipe comes from my good friend and fellow blogger, Kelly of Nosh and Nourish. It’s directly from her beautiful new cookbook Superfoods at Every Meal (affiliate link). I had the pleasure of meeting Kelly for the first time last year on a blog trip with Cascadian Farm — her kind and outgoing personality made it easy to connect with her and we’ve been friends since. She talked about the cookbook and the writing experience during our trip so it’s really cool to finally see it in person.

Before I go on to rave about how delicious the curried soup is, let me tell you a little about the cookbook.

As a mom and a wife, Kelly strives to nourish her family with healthy and delicious foods that everyone — even her vegetable hating husband — will enjoy. To do so, she focuses on quick and easy recipes that incorporate superfoods. These superfoods probably aren’t the ones that immediately pop into your head (like goji berries and cacao nibs). Kelly’s 10 superfoods are everyday foods picked for their well-known health benefits, but also because of their versatility, accessibility and affordability.

The superfoods include:

  • kale
  • coconut oil
  • chickpeas
  • blueberries
  • eggs
  • quinoa
  • Greek yogurt
  • honey
  • sweet potatoes
  • walnuts

I’m pretty sure Kelly wrote this cookbook for me considering so many of my favorite foods made the list. 😉

Each recipe in the cookbook features at least two (and oftentimes four or five) of the superfoods. As Kelly puts it, sometimes these superfoods are the star of the show and sometimes they’re part of the supporting cast — either way you’re always getting some sort of superfood into your meal.

Coconut Curried Soup

One thing that’s a non-negotiable for me with cookbooks is photos. If a cookbook doesn’t have photos of the recipes, I probably won’t buy it. I’m picky like that. Don’t worry, this cookbook is a joy to flip through because almost every recipe has a mouth-watering photo to accompany it.

Coconut Curried Soup

I picked out a handful of recipes that I wanted to try from the cookbook including the Maple Sweet Potato Hash with Fried Eggs, Garlic-Roasted Kale Chips and the Quinoa, Grapefruit and Golden Beet Salad but ultimately ended up trying the soup first. I’m a huge curry fan so as soon as I saw the curried soup I had my heart set on it.

Coconut Curried Soup

The soup was so simple to toss together, yet full of flavor, texture and superfoods, of course! We loved the rich, creaminess from the coconut milk and Greek yogurt and found the soup very filling and satisfying.

Print
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Coconut Curried Soup


  • Author: Brittany Mullins
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 mins
  • Yield: 4-6 servings

Description

Recipe from Superfoods at Every Meal, shared with permission by Fair Winds Press.


Ingredients

  • 1 Tablespoon coconut oil
  • ¾ cup thinly sliced carrot
  • 1 teaspoon minced garlic
  • 4 cups chicken broth
  • 1 (14-ounce) can coconut milk
  • 1 (15-ounce) cans chickpeas, rinsed and drained
  • 1 Tablespoon yellow curry powder
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon ground ginger
  • ¼ teaspoon black pepper
  • ½ cup plain Greek yogurt
  • 1 cup cooked quinoa

Instructions

  1. In a stockpot over medium-high heat, melt the coconut oil. Add the carrots and garlic, and sauté for approximately 5 minutes, until lightly browned.
  2. Add the broth, coconut milk, chickpeas, curry powder, turmeric, ginger, pepper, yogurt, and quinoa and stir to combine. Heat to a slow boil, reduce the heat to medium, and simmer for 30 minutes, or until the chickpeas are soft. Serve hot.

Notes

My notes: We added a little shredded chicken to amp up the protein a bit, but I think the vegetarian version of this soup would be plenty filling on it’s own. Feel free to use vegetable broth in place of the chicken broth to keep the soup vegetarian.

Superfoods at every meal by Kelly Pfeiffer

If you’re like me and love healthy foods, but also like meals that are quick and easy, I highly recommend trying this curried soup recipe and checking out Superfoods at Every Meal. To get a peek at additional recipes from the cookbook, check out these posts:

What’s your favorite of the superfoods included in the cookbook? I pretty much love all of them, but if I had narrow it down to one I’d probably pick sweet potatoes or coconut oil. See, I can’t even pick one.  

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    18 comments
    1. Jennifer
      May 12, 2020 AT 8:35 pm

      I made this tonight & my husband was totally psyched! This soup is like a warm velvety hug in a bowl & I’ll definitely be making it again! I added chicken this time, will use tofu or shrimp go… Thank you so much, Brittany!

      1. Brittany Mullins
        May 12, 2020 AT 8:58 pm

        Yay!! I’m so glad this dish was a hit. Thanks for trying it and for coming back to leave a comment + star rating. As always, it’s much appreciated. <3

    2. Courtney Bentley
      February 25, 2015 AT 12:35 am

      YUM!! This looks DELICIOUS and I love a book that incorporates super foods! xo C

    3. Simply Amanda Leigh
      February 24, 2015 AT 10:13 pm

      I can’t pick just one either! Eggs are one of my (at least once) daily go-tos, but I eat coconut oil, sweet potatoes, and kale almost every day, too! What a neat idea for a cookbook.

      One question: would you say most of the recipes are gluten free without having to use some sort of substitute ingredient?

      Thank you for sharing!

      1. Brittany Mullins
        February 24, 2015 AT 10:27 pm

        Hi there! The cookbook has quite a few gluten-free recipes but no, I wouldn’t say that most of the recipes are gluten-free.

    4. Allyson C
      February 23, 2015 AT 8:31 pm

      I want this, in my belly, like yesterday! This sounds amazing!

    5. Kris B.
      February 21, 2015 AT 11:56 am

      OMG now I understand why you’re obsessed with tis soup. Just made it and I’m obsessed too!!! So easy, quick yet super delicious. Used so e chicken as well to made it more filling. THX for sharing this recipe Brittany

      1. Brittany Mullins
        February 22, 2015 AT 1:15 pm

        Yay! So glad you liked it, Kris.

    6. Carrie W.
      February 21, 2015 AT 7:33 am

      Could you substitute the quinoa for a pasta i. e. orzo or other small pasta? I have everything on hand except the quinoa as I just used the last bit a couple of days ago.

      1. Brittany Mullins
        February 21, 2015 AT 9:54 pm

        You could try orzo or a small pasta, but I think you could also leave the quinoa out and it would still taste yummy!

    7. Swarna
      February 19, 2015 AT 4:21 pm

      Hi Brittany,

      Just got done cooking this soup. Tastes delicious! I tried many of your recipes and they all turned out great! Where and how can I post a picture of the dish? Also I just ordered Kelly’s super food cook book from Amazon:) this soup recipe is a keeper! I would like the chicken addition too! Did you make your shredded chicken at home or any recommendation on store bought ones? Sweet potatoes and anything made out of coconut are my all time favorites too 🙂

      Keep up the great work and thanks for sharing your knowledge with the world so amateurs like me can benefit.

      1. Brittany Mullins
        February 19, 2015 AT 10:27 pm

        Hi Swarna! Thank you so much for the kinds words. You’re so sweet.

        For the shredded chicken, I cooked chicken breast at home and then shredded it myself. I’ve never purchased shredded chicken before from the store so I don’t have any good recommendations on that front.

        You can send me a picture of the dish via email or you can post it on social media (Facebook, Instagram, Twitter). Just be sure to tag me (@eatingbirdfood) so that I see it. 🙂

    8. Erin @ Her Heartland Soul
      February 19, 2015 AT 12:37 pm

      This sounds so yummy! I love the idea of this book!

    9. Nina at Focusedonfit.com
      February 19, 2015 AT 11:37 am

      This looks delish! On the menu for this weekend!!!!! Can’t wait to try it!

    10. Kelly @ Nosh and Nourish
      February 19, 2015 AT 10:41 am

      It’s lovely!!! THANK YOU so much for taking the time to review, cook, and photograph a recipe from my book! And let’s totally meet up in Seattle again soon to pick blueberries 🙂

      1. Brittany Mullins
        February 21, 2015 AT 12:05 am

        Thank you for writing such a lovely cookbook and letting me review it. <3

    11. Kelly @ Nosh and Nourish
      February 20, 2015 AT 2:25 pm

      Thanks so much Swarna for ordering my book! Sooooo glad you loved the soup — and I hope you love the other 99+ recipes just as much 🙂

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