Description
A comforting bowl of soup packed with tender vegetables in a rich, creamy coconut milk broth.
Ingredients
Scale
- 1 cup baby carrots
- 2 cups red potatoes, diced
- 2 cups bok choy, chopped
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant—about 3-4 minutes.
- Add the diced red potatoes and baby carrots to the pot, allowing them to mingle with the onions and garlic. Cook for about 5 minutes.
- Pour in the vegetable broth, bringing it to a gentle boil. Reduce the heat and simmer until the vegetables are tender, about 15 minutes.
- Stir in the chopped bok choy and coconut milk, cooking for an additional 5 minutes.
- Season the soup with salt and pepper to taste.
- Serve warm and garnish with fresh herbs if desired.
Notes
Make ahead for a deeper flavor. Store in the refrigerator for up to 5 days or freeze for 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg