Golden Milk Coconut Curry Soup

11 40 61
Ingredients Minutes Calories
Prep Cook Servings
15 min 25 min 20
Golden Milk Coconut Curry Soup
Health Highlights


1 tbsp Ghee
1 medium White onion (chopped)
3 clove(s) Garlic (smashed)
1 piece, 2-inch Ginger root (peeled and grated)
1 tbsp Red curry paste
1 tsp Sea Salt
2 tbsp Coconut sugar
12 medium potato Sweet potato (peeled and cubed)
2 can(s) (13.5 oz) Coconut milk, sweetened
3 cup Vegetable stock/broth
1 tbsp Golden Milk Paste


Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger, and stir fry for a few minutes until fragrant. Don't let the garlic burn or brown. Add the curry and golden milk paste, turmeric, salt, and sugar. Stir fry for another few minutes.

Add the sweet potatoes, coconut milk, and broth. Simmer until the potatoes are soft.

Allow to cool slightly then transfer to a blender , or use an immersion blender, and puree until smooth and silky. The soup should be rich and thick so that it coats the back of a spoon. Add in more water or broth to thin out the soup as needed.

Top each serving of soup with fresh vegetables of your choice and crispy caramelized tofu.

Topping ideas: green onions, cilantro, basil, purple cabbage, spiralized carrots, diced red bell peppers, mushrooms and bean sprouts.

Nutrition Facts

Per Portion

Calories 61
Calories from fat 18.7
Calories from saturated fat 12.3
Total Fat 2.1 g
Saturated Fat 1.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 1.8 g
Cholesterol 2.2 mg
Sodium 238 mg
Potassium 419 mg
Total Carbohydrate 10.7 g
Dietary Fiber 4.3 g
Sugars 7.5 g
Protein 2.1 g

Dietary servings

Per Portion

Vegetables 1.2

Energy sources