Curry Vegetable Soup – Perfect for Fall!

Looking for a new soup recipe that is CHALK full of veggies and heart-warming ingredients? You have found it. Even though we live in Hawaii, there is still a place for war, and heart warming foods, especially as the days grow shorter and the evenings grow cooler. This soup recipe is delicious and nutritious, my favorite combination! Perfect for the fall palate, it will be sure to make your mind, body and soul happy and feeling good.

Curry Vegetable Stew

Servings: 8
Prep time: 30 minutes
Passive time: 10 minutes
  • 2 large onions, white, diced
  • 2 Tbsp coconut oil
  • 4 cloves garlic, minced
  • 8 small new potatoes, washed but left unpeeled
  • 6 medium carrots, peeled and cut into thick coins
  • 3 cups water
  • 1 medium head cauliflower, chopped into bite size pieces
  • 1 bunch bok choy, chopped
  • 110 oz package green beans, thawed, can use fresh too
  • 4 tsp fresh ginger, grated
  • 2 tsp curry powder+ more as desired
  • 1 can coconut milk full fat
  • 2-3 Tbsp red curry paste
  • 2 cups frozen baby peas
  • 1 tsp sea salt or to taste
  1. Heat coconut oil in a large soup pot over medium-high heat. Add onion and saute for about 4 minutes or until onion becomes translucent. Add garlic and continue to stir until fragrant.
  2. Add potatoes, carrots and 3 cups water. Simmer for 10 minutes covered.
  3. Add cauliflower, bok choy, green beans, ginger and remaining spices. Cover and simmer for another 10-15 minutes. Tip: Mash some of the potatoes against pot to thicken soup if desired.
  4. Stir in coconut milk, green peas and curry paste. Mix well.
  5. Simmer additional 5-10 minutes. Add salt as needed to taste. Serve warm.
Recipe Notes

Inspired by my dear friend, Brianne Grogan at FemFusion Fitness.

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