More Soup!!!

Coconut Curry Carrot-Broccoli-and-Pea Soup


I was fortunate enough to have been fed this amazing soup recently by a very talented lady and she taught me her recipe! If you like Indian food and want to eat healthy, here’s a great lunch or dinner serving that is loaded with vitamins! Everything prepared here will provide a dozen servings, if you’re cooking for yourself, you can just freeze the rest.


What you need:

– Full bag of frozen or fresh carrots (about 3 cups?)
– 1 cup chopped broccoli
– 1 cup frozen or fresh peas (NOT canned!)
– Campbell’s chicken or vegetable broth
– 1 cup water
– 0.5 cup condensed coconut milk
– A bit of parsley


– 2 tsp cumin
– 1.5 tsp salt
– 1.5 tsp ground white pepper
– 0.5 tsp Korean chili pepper (less if spicy food is not your forté)
– 0.5 tsp cinnamon
– 0.5 tsp MSG (optional)

Step 1:
Boil carrots first for 10 minutes since they’re denser and need more time to turn soft. Then add in your broccoli and peas. Boil everything together for another 5 minutes or until veggies are soft.


Step 2:
While veggies are cooking, we’re going to prepare our spices. Get a small pan, add in some oil, and under low heat, we’re going to sauter the spices! Add in some parsley too if you wish.


Step 3:
Once the veggies are thoroughly cooked, put them in a blender and blend, blend, blend!

Step 4:
Take the puréed veggies and put them in a pot. Under medium heat, add your sautéed sauce, broth, coconut milk, and water. Bring everything to a boil again.


Step 5:
Serve with your favorite bread with the best olive oil you can find! I like to add a bit of brown vinegar and light soy sauce for flavor.


Garnish with a bit of parsley and tada!!! Enjoy your soup! 😀



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