Summer Creamy Vegetable Soup
A light yet creamy summer vegetable soup infused with coconut milk, fresh herbs, and aromatic spices for a comforting and flavorful dish.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion
- Diet: Vegan
Ingredients
- 2 tablespoons extra-virgin coconut oil
- 2 large onions (about 4 cups diced)
- 2 tablespoons grated ginger
- 4 cloves garlic (minced)
- 2 teaspoons red curry paste
- 2 teaspoons kosher salt
- 1 teaspoon ground coriander
- 1 stalk lemongrass (cut into sections and bashed)
- 1 pound tomatoes (diced)
- 1 carrot (diced)
- 1 large zucchini (diced)
- 1 ear of corn (kernels removed, cob reserved)
- 1/4 cup coconut milk
- 2 to 3 tablespoons lime juice
- Fresh basil leaves (for garnish)
Instructions
1. Heat a large pot over medium heat and add coconut oil. Sauté onions for about 4 minutes, stirring occasionally.
2. Add ginger and garlic and cook for another minute until fragrant.
3. Stir in curry paste, salt, and coriander, coating the onions well.
4. Add lemongrass and corn cob, then layer in tomatoes, carrots, zucchini, and corn kernels.
5. Cover and cook on low heat for 1 hour until vegetables are tender and flavorful.
6. Remove lid and discard lemongrass pieces and corn cob. Scoop out about 1 cup of vegetables and set aside.
7. Transfer remaining contents to a blender and purée until smooth and creamy.
8. Return soup to the pot and stir in coconut milk and lime juice. Adjust seasoning to taste.
9. Add reserved vegetables back into the soup, stir gently, and heat through.
10. Serve in bowls garnished with fresh basil leaves.
Notes
Coconut oil adds flavor, but olive oil can be used as a substitute.
Cut vegetables into larger chunks to prevent them from becoming too soft.
Blend fully for a smooth soup or partially for added texture.
Add cooked rice or quinoa to make it a more filling meal.
Find it online: https://cookingwithramsay.com/summer-creamy-vegetable-soup/