Let’s talk dinner. You’ve worked a long day, been to the gym and now the family is ready for dinner yet the motivation to whip up a nutritious meal is lacking. Soups are absolutely fantastic because you can make enough for several days (hello cook once eat twice mentality) and pack a huge nutrient punch in one bowl! I absolutely hate leftovers, but there’s something about soup that actually gets better the next day…especially this soup. In addition to saving time, this recipe has plenty of gut healing ingredients like, coconut milk, cooked veggies, turmeric and cilantro. We haven’t quite escaped cold and flu season, so making sure your gut is filled with nourishing ingredients is key to keeping that immune system properly functioning!

Soups are fantastic because you can really just throw whatever you have into a pot, add some broth and seasonings and call it a day! I experimented with this recipe as a curry but decided I liked it as a soup better, but you could totally leave the broth out to make it a little heartier. Typically I’ll serve the soup over a little jasmine rice but you could serve it just as itself too…just don’t mix the rice in the soup, it needs to be on the bottom of your bowl first (trust me:)

We’re all about the toppings at my house so I love to add extra lime, chili sauce, and cilantro for some added freshness.

You can use whatever veggies you have on hand. I’ve used butternut squash, potatoes, summer squash, broccoli, carrots, bell peppers, or asparagus and every time it tastes great…so use whatever you like and have on hand. To add more protein I would include two cups of shredded chicken or tofu.

Ingredients

2 Broccoli Crowns

5 Whole Carrots

(Or a few cups of any vegetables)

1 Can Coconut Milk

32 oz low sodium vegetable broth

1 Jar Curry Paste (Red or Green)

3 Limes

Salt

1 Tbs Turmeric

Chili Paste (too taste)

Cilantro (handful)

1 Cup Jasmine Rice cooked

1 Avocado

Saute or steam veggies till almost tender. Mix in curry and spices. Once incorporated add coconut milk, and broth (add more broth if it simmers down too much). Let simmer for 30 minutes. Right before serving squeeze in the juice of two limes. Place 1/3 cup of rice on bottom of bowl. Top with soup, cilantro, extra lime, avocado, and chili paste. Enjoy on a preferably snowy Colorado night:)