Thai Veggie Curry Soup
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 cups
 
Dairy Free, Gluten Free, Vegan, Vegetarian, Keto, Whole 30, Refined Sugar Free, Grain Free
Ingredients
  • 1 Red, Yellow, and Orange Pepper
  • 2 Small Zucchini's
  • 1 Onion
  • 4 Cloves of Garlic Pressed or Finely Chopped
  • 1 Inch Piece of Fresh Ginger Grated -1 Jar of Curry Paste (Yellow, Red, or Green)
  • 4 Cups of Chicken Bone Broth or Veggie Broth (to makeVegan)
  • 1 Can of Full Fat Coconut Milk -3 Tablespoons of Avocado Oil or Oil of Choice
  • Salt to Taste
Instructions
  1. Press garlic and grate ginger and place it in a small bowl. Allow the garlic to rest at least 15 min to activate the allicin.
  2. Slice the onion in medium-size pieces/strips and place in a bowl.
  3. Chop peppers and zucchini into medium size pieces and place in a bowl.
  4. In a large pot add avocado oil and allow it to heat slightly. Toss in garlic and ginger and sauté until fragrant. Add onions and sauté for 2-3 min.
  5. Add peppers and zucchini as well as the entire jar of curry paste. If you want a lighter flavor start with a spoonful or so and add to your desired taste. Stir everything together to coat veggies. Cook for 2-3 min mixing constantly.
  6. Add bone or veggie broth and coconut milk.
  7. Mix everything together and season with salt.
  8. Bring to a boil and then simmer for 15 min or until veggies are al dente.
  9. While the soup cooks prep the toppings. Slice/Chop jalapeños, cilantro, green onion, and lime.
  10. Toast the cashews by putting a ¼ cup or as many as you like in a small pot with a little oil and salt. Stir constantly until golden.
  11. Serve soup in a big bowl with toppings and a squeeze of lime juice.
Recipe by Whole Lovely Life at https://www.wholelovelylife.com/thai-veggie-curry-soup/