Indian Spiced Coconut Curry Soup


Even though it’s August and therefore very hot outside, sometimes I still crave soup. I figure people in hot climates all over the world eat soup year round so why should I be any different. Usually my favorite soups contain coconut milk and some kind of curry. I’ve never had a curry I didn’t like. I even had curry at a Chinese restaurant the other day when I was visiting my Aunt in Los Angeles. I don’t think I’ve ever had Chinese curry but it was amazing! In fact, I may have to attempt one of my own. One of the nice things about LA is the number of truly authentic ethnic restaurants. I miss having that amount of good food around every corner.


So here I am sitting in my very hot, non air conditioned apartment, thinking about curry. I have a can of coconut milk in my pantry, some vegetable broth and chickpeas. In my fridge I have garnet yams and some tomatoes on the counter that are about to become over-ripe. So what do you do when you have different ingredients and something that needs to be used before it goes bad? You make soup!

Here’s my version of an Indian curry soup that I made with some super yummy Indian curry powder that I got from work.

TIME: 30 minutes


2 Tablespoons coconut oil

1 Cup yellow onion diced

2 cloves garlic minced

1 Tablespoon ginger minced

1/2 Cup red bell pepper diced

1 Tablespoon jalepeño

2 Cups diced tomato

1.5 Cups garnet yams

13.5 ounce can of coconut milk

32 ounces of vegetable broth

15 ounce can of chickpeas

1/2 teaspoon salt

3 Tablespoons curry powder

cilantro to garnish

YIELDS: 8 cups

Heat coconut oil in a large sauce pan on medium high heat and add garlic and onions. Cook until onions become translucent and mix in ginger until aromatic or for about 30 seconds. Add bell pepper and jalepeño and cook for another couple of moments or until the bell pepper is soft.


Pour in vegetable broth, coconut milk, chickpeas, yams and tomatoes and bring to a boil. Once it comes to a boil, stir in curry and salt and reduce to a simmer. After about ten minutes the yams should be soft and cooked through, if they aren’t, keep it simmering until the are done.

Serve with cilantro to garnish!


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