Soups & Stewscarlsbadcravings5.0
Best Vegetable Soup
Say goodbye to bland, boring vegetable soup with this extraordinarily craveable recipe full of tips, tricks, and variations! It boasts a coconut-curried broth infused with cilantro and lime that's SO velvety creamy. It's a nutritious, dairy-free, vegan powerhouse packed with plant-based protein and customizable veggies.
👥 8 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- dutch oven
- oven
- pan
- pot
- wooden spoon
- whisk
📝 Preparation Steps
1
Sauté Vegetables: Heat one tablespoon of oil over medium-high heat in a large Dutch oven. Sauté the onions for ⏱️ 5 minutes, then add the carrots, garlic, and spices (through red pepper flakes). Sauté for two additional minutes.
carrots, (sliced 1/4-inch thick)1 cup
2
Add Sweet, etc.: Add the sweet potatoes, chickpeas, bay leaves, and vegetable broth.
bay leaves2
3
Simmer: Bring to a boil while scraping up the bottom of the pan. Reduce to a simmer for ⏱️ 10 minutes. During the last few minutes of simmering, use the back of a wooden spoon to crush some chickpeas against the pot's side. This will help give the soup body and thicken it.
4
Add Remaining Ingredients: Whisk the cornstarch with part of the coconut milk. Add it to the pot with all the “Add Later” ingredients (coconut milk through brown sugar). Simmer, uncovered, for ⏱️ 10 minutes, or until the potatoes are tender and the veggies reach the desired tenderness.
brown sugar1 tablespoon
5
Add Cilantro: Stir in 3 tablespoons of cilantro and two tablespoons of lime juice. Adjust to taste by adding additional salt (yes, please), lime juice, red pepper flakes, or curry powder. We love serving over rice!
lime juice (plus more for serving)2 tablespoons
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