Welcome to this venture of mine, where I hope to share my passions of healthy cooking, fitness, and travel with the world, and hopefully inspire others to live a bit healthier in their own lives.

Thai Coconut Curry Vegetable Soup

Thai Coconut Curry Vegetable Soup

I’ve been loving Thai food lately so I decided to combine that with vegan night in this Thai Coconut Curry Vegetable Soup. The recipe is completely vegan but I decided to add shrimp so it’s pescatarian. The recipe is below but the original recipe from The Roasted Root is at the bottom of this post.

YIELD: Serves 3 - 4

ACTIVE TIME: 10 minutes

TOTAL TIME: 35 minutes


·        2 tablespoons coconut oil or olive oil

·        ½ medium yellow onion finely chopped

·        6 sweet baby peppers cored and chopped

·        2 large carrots peeled and chopped

·        3 cloves garlic minced

·        1 tablespoon fresh ginger, peeled and grated

·        ½ medium head cauliflower, chopped into florets

·        2 tablespoons yellow curry powder

·        1 teaspoon sea salt to taste

·        ½ teaspoon red pepper flakes, optional but I obviously added them

·        1 14-ounce can full-fat coconut milk

·        3 cups vegetable broth

·        2 tablespoons lime juice

·        2 teaspoons pure maple syrup

·        1 bunch green onion chopped (for serving)


1. Heat the coconut oil in a large stock pot over medium-high heat. Add the yellow onion and saute, stirring occasionally, until translucent, about 8 minutes.

2.  Add the peppers and carrots, cover, and continue cooking, stirring occasionally, until vegetables have softened but are still slightly al dente, about 5 to 8 minutes.

3.  Add the garlic, ginger, cauliflower, curry powder, sea salt, and red pepper flakes. Cover, and cook, stirring occasionally for 5 minutes.

4.  Add the coconut milk, vegetable broth, lime juice, and pure maple syrup. Cover and heat to a gentle boil, then immediately reduce the heat to a simmer. Continue cooking, covered, until vegetables have reached desired done-ness, about 5 to 10 minutes.

5.  Taste the soup for flavor. Add more sea salt, lime juice, and/or red pepper flakes to taste. Serve with fresh green onion.


Coming Soon - Spain Trip Tips

Coming Soon - Spain Trip Tips

Slow Cooker Chicken Burrito Bowl

Slow Cooker Chicken Burrito Bowl