Warming up

Warming up

By Erin Smith

I have been really into soups this season, especially ones that are nourishing and cozy like this coconut curry. 

I have been making this  soup lately, and it really is so easy and so good. It is easy peasy. Chop, mix and simmer. Make it your own and add veggies and spices you love or take out the ones I use, you cannot mess this up!

If you want to boost the health benefits of this one try adding a little turmeric to the coconut milk and whisk before adding to the base. I always add pepper when I am using turmeric to help the body use all of the anti inflammatory benefits. I hope you make this and enjoy the slow pace and cozy magic of the season.




  • 2 Tbsp coconut oil or avocado oil
  • ½ medium yellow onion finely chopped
  • 6 sweet baby peppers cored and chopped*
  • 2 large carrots peeled and chopped
  • 3 cloves garlic minced
  • 1 Tbsp fresh ginger peeled and grated
  • ½ medium head cauliflower chopped into florets
  • 2 Tbsp yellow curry powder
  • 1 tsp sea salt to taste
  • ½ tsp red pepper flakes optional
  • 1 (14-ounce) can full-fat coconut milk
  • 3 cups vegetable broth see note**
  • 2 Tbsp lime juice
  • 2 tsp pure maple syrup see note***
  • 1 bunch green onion chopped (for serving)


  • Heat the coconut oil in a large stock pot (I use my Dutch Oven) over medium-high heat. Add the yellow onion and sauté, stirring occasionally, until translucent, about 8 minutes. Add the garlic, ginger, cauliflower, curry powder, sea salt, and red pepper flakes. Cook, stirring occasionally, until very fragrant, about 5 minutes. Add the peppers and carrots, cover, and continue cooking, stirring occasionally, until vegetables have softened but are still slightly al dente, about 5 to 8 minutes.
  • Pour in the coconut milk, vegetable broth, lime juice, and pure maple syrup. Cover and heat to a gentle boil, then immediately reduce the heat to a simmer. Continue cooking, covered, until vegetables have reached desired done-ness, about 5 to 10 minutes.
  • Taste the soup for flavor. Add more sea salt, lime juice, and/or red pepper flakes to taste. Serve with fresh green onion ( recipe credit to the Roasted Root)