Ingredients:

  • 1 tbsp coconut oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp yellow curry powder
  • 1/2 tsp red pepper flakes
  • 2 cups carrots, sliced into rounds
  • 2 cups zucchini, diced
  • 1 cup fresh corn kernels
  • 1 red bell pepper, diced
  • 4 cups low-sodium vegetable broth
  • 1 can (13.5oz) full-fat coconut milk
  • 1 tbsp fresh lime juice
  • 1 tsp sea salt
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat coconut oil over medium heat in a large pot. Add diced onion and sauté until translucent, about 4 minutes.
  2. Stir in minced garlic, grated ginger, curry powder, and red pepper flakes. Cook for 60 seconds until fragrant.
  3. Add carrots, zucchini, bell pepper, and corn. Stir to coat vegetables in the spiced oil.
  4. Pour in vegetable broth and bring to a gentle boil. Reduce heat to low, cover, and simmer for 12-15 minutes until carrots are tender.
  5. Turn off the heat. Use an immersion blender to pulse the soup 3-4 times to create a creamy base while leaving vegetable chunks intact.
  6. Stir in coconut milk and lime juice. Season with sea salt and garnish with fresh cilantro.