Healthy Curry Soup Recipe
Sunshine Bowl Soup earned its name from the beautiful deep golden, bright color. However, it is also the perfect combination of flavors to mimic sunshine in food form. It’s a bright and vibrant kale soup that, funnily enough, doesn’t taste like kale. It is also rich and indulgent coconut soup; the creamy coconut milk elevates this soup to new levels of deliciousness. To top it all off, it’s also a warm curry soup and vibrant turmeric soup. The depth of the curry and turmeric balance with the light yet rich coconut milk and the brightness of the fresh lime juice. Since it’s still light and refreshing while also filling and satisfying, we enjoy this soup year-round.
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I love turmeric for its anti-inflammatory health benefits, but it can have a very intense flavor. By balancing the turmeric in this recipe with yellow curry powder, coconut milk, and tons of vegetables (including sweet ones like carrots), you won’t even know the turmeric is in there. We eat and love this turmeric soup on any day, but if anyone in our home is fighting something or feeling like they’re getting sick, I jump to make this soup! It’s a health boost; with the anti-inflammatory turmeric, the vitamins in all the vegetables, and vitamin C punch from the lime juice. This soup will have you feeling like a superhero in no time! I like to top my bowl off with extra lime juice and sometimes chopped cilantro if I have any on hand.
Other Kale Soup and Coconut Soup options
My sunshine bowl soup is not the only healthy soup that highlights curry, kale, and coconut milk. If you are a fan of this soup, check out my Vegan Panang Curry Soup. It is also packed with nutrition but takes on a different flavor profile and has sweet potatoes in it! Who doesn’t love sweet potatoes and curry? If you loved the kale and carrot combination in this soup and are looking for more takes on that dynamic duo, try my Vegan White Chili. It doesn’t have coconut milk in it, but it’s hearty and filling with barley and deep smoky spices.
Sunshine Bowl Soup - Vegan Turmeric and Curry Coconut Lime SoupPrint Recipe
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- 3 tbsp healthy cooking fat, I like to use avocado oil, coconut oil, or grapeseed oil
- 6-8 green onions (scallions), washed and chopped
- 4 carrots, peeled and chopped into bite-sized pieces
- 1 2-inch piece fresh ginger root, peeled and finely chopped or grated
- 4 garlic cloves, peeled and pressed or finely chopped
- 1 tsp turmeric powder, you can add more if you like, but I wouldn't go over 2 tsp. Otherwise, it overpowers the dish
- 1 tsp yellow (madras) curry powder, you can add more if you like, but I wouldn't go over 2 tsp. Otherwise, it overpowers the dish
- 1 pinch freshly cracked black pepper, 1-2 turns of your pepper grinder
- 1/2 cup short-grain brown rice, you can use barley instead if you like. Just do less in that case. Or you can omit the rice altogether if you want the soup to be lighter and more broth-like.
- 1/2 cup white wine (if desired), you can omit this if you like or don't have wine in the house. It just adds a depth of flavor.
- 4 cup vegetable stock, low-sodium
- 1 can (13.5 fl. oz) coconut milk
- 2 big bunch fresh kale, wash, and chop the leaves into your desired size. They will wilt in the soup.
- 3 cups beans, already cooked or canned, I like to use any combination of red kidney beans, pinto beans, adzuki beans, great northern white beans (depending on what I have available). Feel free to use your favorite bean variety.
- 1/2 cup lime juice , freshly squeezed
- Prep all ingredients as listed, except the kale and beans. They are added at the very end, so you'll have time to tend to them while the soup cooks.
- Heat a large pot or large dutch oven over medium heat.
- Add the cooking fat and let it coat the bottom of the pot.
- Add the green onions and carrots, cook for about 5 minutes (do not let anything brown - turn down your heat if necessary).
- Add the ginger, garlic, turmeric powder, curry powder, and black pepper and cook for about 1 minute. Do not let this burn; you want to let the flavor of the spices develop in the cooking fat before adding the wine.
- Add the brown rice and stir to coat the rice in all the spices for about 1 minute.
- Pour in the white wine, give it a good stir, and make sure nothing is stuck to the bottom of the pot or dutch oven. (If not using wine, go straight to adding the broth and coconut milk as your pot deglazing liquid)
- Pour in the stock and coconut milk, give it a good stir and make sure nothing is stuck to the bottom of the pot.
- Bring to a boil, then turn down the heat to low and cook covered for about 45 minutes but feel free to let it go for 1 hour if needed. Be sure to check it every 15 minutes to make sure nothing is sticking or burning at the bottom of the pot.
- While the soup cooks, wash, clean, and chop your kale and get your beans ready.
- After 45-60 minutes, stir in the beans and kale leaves. (You will need to do the kale in bunches since it will go in super fluffy and big. But as you stir it under the soup, it will wilt and make space for more.)
- Once all the beans and kale are in, let it cook another 5 minutes on low to warm everything through, and gently cook the kale a bit.
- Add the lime juice and make sure it is well integrated.
- Taste and adjust your seasoning if needed.
- Serve and enjoy!