Zanzibari Coconut Curry Soup
Experience the flavors of Zanzibar with this delicious Coconut Curry Soup. This aromatic and creamy soup is a staple in Zanzibari cuisine, featuring a blend of spices and coconut milk that will transport you to the exotic island.
Ingredients
- 1 tbsp coconut oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp curry powder
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- 2 cups sweet potatoes, diced
- 1 cup carrots, sliced
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat the coconut oil over medium heat.
- Add the diced onion, minced garlic, and grated ginger. Sauté until the onion is soft and translucent.
- Stir in the curry powder and cook for 1-2 minutes to toast the spices.
- Pour in the coconut milk and vegetable broth. Add the diced sweet potatoes and sliced carrots. Season with salt and pepper.
- Simmer the soup for 20-25 minutes, or until the vegetables are tender.
- Adjust seasoning if needed and serve the soup hot, garnished with fresh cilantro.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 25g
- Protein
- 10g
- Fat
- 20g
Supplies
Large pot Stirring spoon Knife Cutting board
Tools
Grater
Serving suggestions
Serve the Zanzibari Coconut Curry Soup with a side of warm naan bread or steamed rice.
Tips & tricks
For a spicier kick, add a pinch of cayenne pepper or a chopped chili to the soup.
Cost
$15