Vegan Coconut Curry Soup
Melissa Veytia
You will love this delicious soup, with the smooth taste of coconut and the spiced flavor of curry, you will have the perfect balance between vegetables and tofu.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 tablespoons coconut oil
  • 2 tablespoons onion, sliced
  • 1 teaspoon garlic, finely chopped
  • 1/2 cups red cabbage
  • 2 cups vegetable broth
  • 1 cup coconut milk
  • 1 cup tofu, in cubes
  • 2 carrots, grated
  • arugula, for garnish
  • curry
  • salt and pepper
Preparation
15 mins
15 mins
Low
  • In a skillet, sear the tofu.
  • Heat coconut oil in a saucepan, add onion, garlic, add purple cabbage and pour in vegetable broth, cook for 3 minutes.
  • Add coconut milk, curry, season with salt and pepper, let cook for 10 minutes until the flavors blend and the cabbage is cooked.
  • Serve the soup in a deep plate, add the grated carrots, garnish with arugula leaves.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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