Spinach coconut curry soup

This is the perfect soup to transition you into fall.  Warm and creamy, it’s a bowlful of healthy green comfort. And best of all, it’s relatively easy to prepare.

Required tools: Hand blender/blender


  • 1 1/2 white onions, chopped
  • 3 cloves of fresh garlic, minced
  • 1 1/2 tablespoons of ginger, minced
  • 3 tbps extra virgin olive oil 
  • 3 zucchinis, chopped
  • 6 cups vegetable broth * see note below
  • 2 cups spinach, chopped
  • 2 tsps curry powder 1 can (398 ml) coconut milk
  • tsp salt or to taste
  • 1/2 tsp cayenne pepper or to taste

Note about the broth: The broth has a pretty big impact on the quality of your soup. I usually buy Harvest Sun organic bouillon cubes which you can find at PA supermarket or pretty much any health food store. If you have the time and ability to make your own broth, you rock!  There is a great recipe for roasted vegetable broth in the Fresh at Home cookbook, which I highly recommend.  You can also use commonly found brands like Knorr or Campbells but watch out for high sodium!



  1. Heat oil over medium heat. Sauté onions, garlic and ginger until tender (about 2 mins).
  2. Add curry powder and mix until it coats everything. Continue sautéing for another 3 mins.
  3. Add vegetable broth and zucchinis, bring  a boil.
  4. Reduce heat and let simmer (about 8 mins).
  5. Add coconut milk, mix in throughly.
  6. Remove from heat. Add spinach, cayenne pepper and salt (to taste).
  7. Blend until smooth. Metal hand blender is best but i
    f you are using a plastic blender or a regular stand-up blender, let it cool first and reheat it before serving).
  8. Top with some diced tomatoes and black pepper.

Makes up to 10 sides or 5 main servings.

If you are cooking for one, freeze a few portions for quick lunches.