Want a soup that immune-boosting? Stress-relieving? Energizing? Anti-inflammatory? According to Daily Harvest‘s Carrot + Coconut Curry Soup, it’s all of those things wrapped into a yummy bowl of soup. I tried Daily Harvest on a whim, and it didn’t disappoint. Completely fresh ingredients delivered to your door as soups, smoothies, overnight oats, chia parfaits and grain bowls. You add liquid (if needed) and heat them up or blend them. I enjoyed their soup so much (that besides ordering it again), I tried making a big-batch copycat version. This didn’t look quite as colorful and delectable as Daily Harvest’s, but it’s a pretty damn close copycat. Zucchini Coconut Curry Soup is a hearty, plant-based soup packed with veggies, spices and flavor, and I added cubed tofu for some protein. I let julienned zucchini star along with carrots, peppers, cauliflower and spinach. Fresh ginger and cilantro add fresh flavor to the curry. This soup must be good when I sent two servings home with my parents and got my mom’s approval. Happy Meatless & Marathon Monday here in Boston! Grab a cup of soup to stay warm on this rainy day!
Ingredients (serves 8).
- 8 c water
- 2″ ginger root, peeled and sliced
- 2 T curry
- 3-4 T tomato paste
- 2 cans (14 oz each) no salt added diced tomatoes
- 1 large zucchini, julienned (about 3-4 c)
- 6 scallions, finely sliced, using the light green and white sections
- 1 orange or red bell pepper, finely chopped
- 2 c matchstick carrots, chopped into 1/2″ pieces
- 2 c cauliflower, stems and florets finely chopped
- 2 c spinach, finely chopped
- 1/2 c fresh cilantro, finely chopped
- 1 package (14 oz) firm tofu, in 1/2″ cubes
- 1/2 c full fat coconut milk (1/4 c cream + 1/4 c coconut water if separated)
- 2 T reduced sodium soy sauce
- 1/4-1/2 t cayenne pepper to taste
- 1/4 t ground garlic
- Salt to taste
- In a large soup pot, combine water, ginger slices, curry and diced tomatoes. Bring to a boil and then reduce to low heat. With an immersion blender, carefully purée broth until smooth.
- Bring puréed broth to a simmer and add zucchini through cauliflower. (I liked my pepper, carrots and cauliflower finely chopped). Let simmer for 10-15 min.
- Stir in cilantro, spinach, and tofu. Add coconut milk (portion out 1/4 c of the coconut milk liquid and then 1/4 c of the coconut cream), soy sauce, cayenne (to taste) and garlic.
- Dish up 2 to 2½ c servings.
Inspired by Daily Harvest‘s “Carrot + Coconut Curry Soup.” Interested in trying Daily Harvest? Get 3 free cups here!
Nutrition for 1/8 of recipe.
152 calories • 5.8 g fat (33%) • 17.5 g carbs (44%) • 9.1 g protein (23%) • 5.6 g fiber • 9.3 g sugar
* These are estimates based off specific products I used and how I entered ingredients in a fitness tracker. This is completely subjective and used to give a rough nutritional estimate.