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Vadouvan Curry Coconut Soup

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If fall were a flavour, it'd be this. Seasonal Vadouvan Curry coconut soup, topped off with Sesame Hazelnut Dukka is an irresistible autumnal staple that can be enjoyed any season.

Vegetarian

Vegan

Gluten-Free

Dairy-Free

Nut-Free

KANEL KITCHEN FAVORITE

What you'll need

  • 2-3 Tbsp, Vadouvan Curry
  • 1 onion, finely chopped
  • 2 cups (heaping) root veggies (we like carrots or squash), peeled & cubed
  • 1 can of coconut milk
  • 1/2 tsp salt (we recommend our Holy Grail Garlic Salt)

Optional:
  • Prepared stock
  • Sesame Hazelnut Dukka

Preparation

  1. Coat the bottom of a pot with olive oil, and bloom vadouvan curry for about 1 minute over medium heat.
  2. Sauté onions until soft.
  3. Add veggies and a touch of salt. Stir occasionally for about 5 minutes.
  4. Pour in coconut milk and enough water to cover the vegetables (optionally water can be replaced with your favorite prepared stock).
  5. Bring to a boil, then reduce heat to simmer for 10 minutes.
  6. Blend with an immersion blender and serve.