Anything-You-Have Coconut Curry Soup

 Anything-You-Have Coconut Curry Soup is a flexible, flavorful soup that can be made with whatever vegetables or protein you have on hand, making it a great option for using up leftovers or pantry staples. The coconut milk adds creaminess, while the curry powder and spices bring depth and warmth to the dish. Here’s a basic recipe, but feel free to customize it based on what you have!

Ingredients:

1 tablespoon coconut oil (or vegetable oil)

1 onion, chopped

2 cloves garlic, minced

1 tablespoon fresh ginger, minced (optional)

2-3 cups of mixed vegetables (carrots, bell peppers, zucchini, spinach, cauliflower, etc.)

1 can (14 oz) coconut milk (full-fat or light, depending on preference)

3-4 cups vegetable or chicken broth

1 tablespoon curry powder (or more to taste)

1 teaspoon ground turmeric (optional)

1 teaspoon ground cumin (optional)

Salt and pepper to taste

1 cup cooked protein (tofu, chicken, shrimp, or beans, optional)

1 tablespoon soy sauce or tamari (optional for added umami)

1 tablespoon lime juice or lemon juice (optional for acidity)

Fresh cilantro or basil for garnish (optional)

Instructions:

1. Sauté the aromatics:

Heat the coconut oil in a large pot over medium heat.

Add the chopped onion and sauté for 5-7 minutes, until softened.

Stir in the garlic and ginger (if using), and cook for another 1-2 minutes, until fragrant.

2. Add vegetables:

Add your mixed vegetables to the pot. You can use whatever you have on hand, such as carrots, bell peppers, zucchini, or cauliflower. Cook for 5-7 minutes, stirring occasionally.

3. Add the broth and coconut milk:

Pour in the coconut milk and the vegetable or chicken broth. Stir to combine.

4. Season the soup:

Add the curry powder, turmeric, cumin, salt, and pepper. Adjust the spices to your taste, adding more curry powder if you like it spicier.

5. Simmer:

Bring the soup to a simmer and cook for 15-20 minutes, or until the vegetables are tender. If you're using pre-cooked protein (like chicken, tofu, or beans), add it in during the last 5-10 minutes of cooking to heat through.

6. Finish the soup:

Stir in the soy sauce (if using) and lime or lemon juice for added flavor. Taste and adjust seasoning with more salt, curry powder, or spices as desired.

7. Serve:

Ladle the soup into bowls and garnish with fresh cilantro or basil for a fresh touch.

This Anything-You-Have Coconut Curry Soup is super customizable, so you can throw in any leftover veggies, grains, or

 protein you have lying around. It’s quick, comforting, and full of flavor!