30+ Tasty & Hearty Coconut Milk Soup Recipes to Warm Your Soul

Coconut milk is one of the most versatile ingredients in the kitchen, and when paired with the comforting goodness of soup, it creates a perfect harmony of flavors.

Whether you’re seeking a rich, creamy soup to indulge in during the colder months or a light, refreshing dish for a healthy meal, coconut milk offers the ideal base for a variety of soups.

From savory vegetable-based concoctions to rich and creamy creations, coconut milk adds a velvety smooth texture and a subtle sweetness that elevates every spoonful.

In this collection, we bring you over 30 coconut milk soup recipes that are sure to become staples in your recipe box.

Perfect for both weeknight dinners and special occasions, these soups cater to a range of dietary preferences, including vegan, gluten-free, and dairy-free options.

From hearty pumpkin and sweet potato soups to lighter broths with fresh herbs, coconut milk is the secret ingredient to creating vibrant, soul-warming bowls.

Let’s dive into these delicious recipes that promise to satisfy your cravings and keep you coming back for more.

30+ Tasty & Hearty Coconut Milk Soup Recipes to Warm Your Soul

Coconut milk is a magical ingredient that can transform any soup into a comforting, velvety dish that nourishes both body and soul.

Whether you’re a fan of bold, spiced soups or lighter, creamy versions, these 30+ coconut milk soup recipes offer something for everyone.

From vegetable-packed broths to indulgent, creamy bowls, each recipe celebrates the richness of coconut milk while providing a unique twist on traditional soup recipes.

Easy to make and full of flavor, these soups are perfect for any occasion, be it a cozy family dinner or a special gathering with friends.

So go ahead, explore these recipes, and let coconut milk help you create memorable meals that are as comforting as they are delicious.

Creamy Coconut Milk and Butternut Squash Soup

This creamy coconut milk and butternut squash soup is a perfect comfort food for chilly days. The natural sweetness of the roasted butternut squash pairs wonderfully with the rich, velvety coconut milk, creating a smooth and velvety texture. Flavored with ginger, garlic, and a touch of curry powder, this soup offers a balance of savory and sweet, with an exotic hint that will delight your taste buds. It’s a healthy, hearty, and vegan-friendly soup that can be enjoyed as a main course or a starter.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon curry powder
• 1 can (13.5 oz) coconut milk
• 3 cups vegetable broth
• Salt and pepper, to taste
• 1 tablespoon lime juice
• Fresh cilantro, for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, then spread it in a single layer on a baking sheet. Roast for 25-30 minutes until soft and slightly caramelized.
2. In a large pot, heat a little oil over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened. Add garlic, ginger, turmeric, cumin, and curry powder. Stir for another minute until fragrant.
3. Add the roasted butternut squash to the pot along with the coconut milk and vegetable broth. Bring to a simmer, then let cook for 10-15 minutes to blend the flavors.
4. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
5. Stir in lime juice, season with salt and pepper to taste, and simmer for an additional 5 minutes.
6. Serve the soup hot, garnished with fresh cilantro if desired.

This coconut milk and butternut squash soup is not only a feast for the senses but also packed with nutrients. The rich coconut milk adds creaminess without the need for dairy, while the sweet and savory flavors blend together beautifully. It’s an easy-to-make, wholesome dish that can be prepared in advance and reheated for a quick meal. Whether you serve it as a light lunch or a first course for dinner, this soup is sure to become a household favorite.

Thai Coconut Milk Soup with Lemongrass and Mushrooms

This Thai-inspired coconut milk soup is a burst of fresh, tangy, and savory flavors. With the aromatic lemongrass and the earthy mushrooms as its base, this soup offers a bright and bold taste that is both comforting and invigorating. The addition of coconut milk brings a luxurious creaminess, while a hint of lime juice and fish sauce adds a sharp and umami richness to the dish. Perfect for those who enjoy Thai cuisine, this soup is light yet satisfying and comes together in just 30 minutes.

Ingredients:

• 1 tablespoon vegetable oil
• 1 stalk lemongrass, bruised and cut into 3-inch pieces
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 2 cups mushrooms, sliced (shiitake or cremini work well)
• 1 can (13.5 oz) coconut milk
• 3 cups chicken or vegetable broth
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1-2 red chilies, sliced (optional, for heat)
• Fresh cilantro and lime wedges, for garnish

Instructions:

1. Heat vegetable oil in a large pot over medium heat. Add the bruised lemongrass and sauté for about 2 minutes to release its fragrance.
2. Add the onion and garlic, and cook for 4-5 minutes until softened.
3. Stir in the mushrooms and cook for another 5 minutes, allowing them to release their moisture and become tender.
4. Add the coconut milk and broth to the pot. Bring the soup to a simmer and cook for 10 minutes.
5. Stir in fish sauce, lime juice, and red chilies (if using). Simmer for an additional 5 minutes to meld the flavors.
6. Taste and adjust seasoning with more fish sauce or lime juice if necessary.
7. Serve the soup hot, garnished with fresh cilantro and lime wedges.

This Thai coconut milk soup is an irresistible blend of savory, sour, and slightly spicy flavors, creating a balance that is truly refreshing. The lemongrass and lime provide a burst of citrusy brightness, while the coconut milk smooths everything out with its rich, creamy texture. It’s the perfect soup for anyone looking to enjoy a light but flavorful dish that’s full of zest and character. Ideal for lunch or dinner, this soup will transport you to the vibrant streets of Thailand with every spoonful.

Spicy Coconut Milk and Sweet Potato Soup

This spicy coconut milk and sweet potato soup is a perfect fusion of warmth, spice, and sweetness. The creamy coconut milk pairs beautifully with the natural sweetness of the roasted sweet potatoes, while the chili flakes and paprika add just the right amount of heat. It’s a nourishing and filling dish that’s both satisfying and comforting. With ingredients that are easily accessible, this soup is an excellent choice for an easy weeknight dinner or a hearty lunch that will keep you full for hours.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon chili flakes (adjust to taste)
• 1 can (13.5 oz) coconut milk
• 3 cups vegetable broth
• 1/2 teaspoon ground cinnamon
• Fresh parsley, for garnish

Instructions:

1. Preheat your oven to 425°F (220°C). Toss the sweet potato cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
2. In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened. Add garlic, paprika, and chili flakes, and cook for another minute until fragrant.
3. Add the roasted sweet potatoes to the pot, followed by coconut milk, vegetable broth, and cinnamon. Bring the soup to a simmer and cook for 10-15 minutes.
4. Use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, you can blend the soup in batches in a regular blender.
5. Taste and adjust seasoning with more salt, pepper, or chili flakes if necessary.
6. Serve hot, garnished with fresh parsley.

This spicy coconut milk and sweet potato soup is a comforting yet bold dish that’s perfect for cool evenings. The sweet potatoes add a velvety smooth texture to the soup, while the coconut milk brings a luscious creaminess that complements the warmth of the spices. It’s an easy, vegan-friendly, and gluten-free soup that’s full of flavor and nourishing ingredients. Whether you’re looking for something to cozy up with or need a wholesome meal to energize your day, this soup is a great choice.

Coconut Milk and Chicken Soup with Spinach

This coconut milk and chicken soup with spinach is a hearty, creamy dish that is both nourishing and packed with flavor. The rich coconut milk gives the soup a luxurious texture, while the tender chicken, fresh spinach, and spices like turmeric and ginger add layers of depth. The touch of lime juice brightens the flavors and provides a perfect balance to the richness. This is a versatile soup, perfect for a cozy dinner or a light lunch that’s full of protein and greens.

Ingredients:

• 1 tablespoon olive oil
• 2 boneless, skinless chicken breasts, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 can (13.5 oz) coconut milk
• 3 cups chicken broth
• 3 cups fresh spinach, chopped
• Salt and pepper, to taste
• 1 tablespoon lime juice
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced chicken and cook for 5-7 minutes until browned on all sides. Remove the chicken from the pot and set aside.
2. In the same pot, add the chopped onion and cook for 4-5 minutes until softened. Add garlic, turmeric, cumin, and coriander, cooking for another minute until fragrant.
3. Pour in the coconut milk and chicken broth, stirring to combine. Bring to a simmer and let it cook for 10 minutes.
4. Add the chopped spinach and cooked chicken back into the pot. Stir until the spinach is wilted, and the chicken is heated through, about 3-4 minutes.
5. Season with salt, pepper, and lime juice to taste.
6. Serve the soup hot, garnished with fresh cilantro.

This coconut milk and chicken soup with spinach is a wonderfully satisfying meal that offers a great balance of flavors and textures. The creamy coconut milk adds richness, while the chicken provides a protein boost, and the spinach brings freshness and nutrients. The warming spices like turmeric and cumin add depth, making it an incredibly comforting and flavorful dish. Perfect for a cozy evening or as a healthy meal, this soup is a crowd-pleaser for anyone craving something filling and delicious.

Coconut Milk and Tomato Soup

A simple yet indulgent version of classic tomato soup, this recipe uses coconut milk to create a rich, creamy texture that elevates the familiar flavors. The acidity of the tomatoes is perfectly balanced by the sweetness of the coconut milk, creating a comforting bowl that feels fresh yet hearty. This coconut milk tomato soup is an ideal choice for a quick lunch or dinner, and it pairs wonderfully with grilled cheese sandwiches for a nostalgic yet sophisticated meal.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 can (13.5 oz) coconut milk
• 2 cups vegetable or chicken broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 4-5 minutes until softened. Add the garlic and cook for another 1-2 minutes until fragrant.
2. Stir in the crushed tomatoes, coconut milk, and broth. Bring the mixture to a simmer and cook for 15-20 minutes, allowing the flavors to meld together.
3. Add dried basil and oregano, and season with salt and pepper to taste.
4. Use an immersion blender to puree the soup until smooth, or transfer the soup to a blender in batches.
5. Serve the soup hot, garnished with fresh basil leaves.

This coconut milk and tomato soup is a luscious take on the classic favorite. The creamy coconut milk adds a comforting richness, while the tomato’s natural acidity is softened by the coconut, creating a beautifully balanced soup. It’s a perfect dish for any time of the year—whether you’re seeking a light meal or a hearty lunch. The addition of fresh basil enhances the flavor and gives the soup a touch of freshness. Paired with crusty bread or a grilled cheese, it makes for a deliciously satisfying meal.

Coconut Milk and Carrot Soup with Ginger

This coconut milk and carrot soup with ginger is a vibrant, aromatic soup that combines the sweetness of carrots with the warmth of fresh ginger and the richness of coconut milk. The soup is both creamy and light, making it the perfect starter for any meal or a healthy stand-alone lunch. The ginger not only adds a zesty kick but also brings anti-inflammatory properties to the dish, making it as nourishing as it is delicious. This easy-to-make soup is full of flavor and comforting during colder months.

Ingredients:

• 1 tablespoon olive oil
• 1 pound carrots, peeled and chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 can (13.5 oz) coconut milk
• 3 cups vegetable broth
• Salt and pepper, to taste
• 1/2 teaspoon ground cumin
• Fresh cilantro, for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 4-5 minutes until softened. Add the garlic and grated ginger, cooking for another minute until fragrant.
2. Stir in the chopped carrots, vegetable broth, and coconut milk. Bring the soup to a simmer and cook for 20 minutes or until the carrots are tender.
3. Use an immersion blender to puree the soup until smooth, or transfer the soup in batches to a blender.
4. Season with cumin, salt, and pepper to taste.
5. Serve the soup hot, garnished with fresh cilantro if desired.

This coconut milk and carrot soup with ginger is a wonderfully comforting dish with a perfect blend of sweetness and warmth. The rich coconut milk and fresh ginger create a soothing texture and an exciting flavor profile that will have you coming back for more. The soup is simple to prepare and incredibly versatile, making it a great option for any day of the week. Whether served as a light meal or as an appetizer, this soup will delight your taste buds and provide a satisfying, healthy dish.

Coconut Milk and Sweet Potato Soup

This coconut milk and sweet potato soup is a warming, hearty dish that is naturally sweet and creamy, making it a perfect choice for fall or winter. The coconut milk enhances the velvety texture of the sweet potatoes, while the addition of garlic, ginger, and a dash of cinnamon creates a well-rounded flavor profile. This soup is rich in nutrients, making it both a satisfying and healthy option that’s great for a light dinner or a comforting lunch. It’s also vegan-friendly, so it can be enjoyed by anyone.

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 medium sweet potatoes, peeled and chopped
• 1 can (13.5 oz) coconut milk
• 3 cups vegetable broth
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste
• Fresh parsley or cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes until softened. Add the minced garlic and grated ginger and cook for another minute until fragrant.
2. Add the chopped sweet potatoes, coconut milk, vegetable broth, and cinnamon to the pot. Stir to combine and bring the mixture to a simmer. Cook for 20-25 minutes, until the sweet potatoes are tender.
3. Use an immersion blender to blend the soup until smooth, or transfer it in batches to a blender.
4. Season with salt and pepper to taste.
5. Serve the soup hot, garnished with fresh parsley or cilantro.

This coconut milk and sweet potato soup is a creamy, flavorful dish that will keep you cozy on cooler days. The richness of the coconut milk combined with the sweetness of the potatoes creates a satisfying bowl of comfort food. The hint of cinnamon and ginger adds warmth and depth to the soup, making it not only delicious but also comforting and nourishing. It’s a great option for a light, yet filling, meal that can be enjoyed by vegans and non-vegans alike.

Coconut Milk and Shrimp Soup

This coconut milk and shrimp soup is a deliciously exotic dish with vibrant flavors and a silky texture. The coconut milk adds a smooth creaminess that balances the savory shrimp and the zesty lime, while the addition of lemongrass and cilantro gives the soup an aromatic and fresh kick. This soup can be served as a main dish or as a starter for a tropical-inspired meal. It’s a great way to enjoy shrimp in a rich, flavorful broth that’s light yet satisfying.

Ingredients:

• 1 tablespoon olive oil
• 1 pound shrimp, peeled and deveined
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 stalk lemongrass, bruised and cut into pieces
• 1 can (13.5 oz) coconut milk
• 2 cups chicken broth
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1/2 teaspoon red pepper flakes (optional)
• Fresh cilantro, for garnish
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the shrimp and cook for 2-3 minutes on each side until pink and cooked through. Remove the shrimp from the pot and set aside.
2. In the same pot, add the chopped onion and cook for 4-5 minutes until softened. Add the garlic and lemongrass, cooking for another minute until fragrant.
3. Pour in the coconut milk, chicken broth, and fish sauce, stirring to combine. Bring to a simmer and cook for 10-15 minutes to allow the flavors to meld together.
4. Add the shrimp back into the pot, along with lime juice and red pepper flakes (if using). Cook for another 2-3 minutes until the shrimp are heated through.
5. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh cilantro.

This coconut milk and shrimp soup is the perfect balance of creamy, savory, and aromatic flavors. The coconut milk brings a lush, velvety texture that complements the sweet shrimp, while the lemongrass, fish sauce, and lime provide vibrant layers of flavor. It’s an exotic soup that’s not only delicious but also quick and easy to prepare. Whether you serve it as a light main course or as a flavorful starter, this soup is sure to impress and transport you to tropical shores.

Coconut Milk and Mushroom Soup

This coconut milk and mushroom soup is a creamy, earthy, and comforting dish that highlights the rich flavors of mushrooms and the smooth texture of coconut milk. The soup is made with a variety of mushrooms, such as cremini, shiitake, and button mushrooms, which add depth and umami. A splash of soy sauce and a sprinkle of thyme complete the flavor profile, making it a perfect dish for any occasion. It’s a great choice for mushroom lovers and anyone looking for a creamy, dairy-free soup.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups mixed mushrooms, sliced (such as cremini, shiitake, and button mushrooms)
• 1 can (13.5 oz) coconut milk
• 3 cups vegetable broth
• 1 tablespoon soy sauce
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 4-5 minutes until softened. Add the garlic and cook for another 1-2 minutes until fragrant.
2. Stir in the sliced mushrooms and cook for 7-10 minutes, until they release their moisture and become browned and tender.
3. Add the coconut milk, vegetable broth, soy sauce, and thyme. Stir to combine and bring to a simmer. Cook for 10-15 minutes to allow the flavors to meld together.
4. Use an immersion blender to blend the soup until smooth, or transfer it in batches to a blender.
5. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh parsley.

This coconut milk and mushroom soup is the ultimate in earthy, creamy comfort. The variety of mushrooms gives the soup a rich, umami-packed flavor that pairs wonderfully with the coconut milk’s smooth texture. The soy sauce and thyme bring an added depth of flavor, making this soup a savory, satisfying choice. Whether you’re a mushroom enthusiast or just looking for a delicious dairy-free soup, this recipe will delight your taste buds and keep you coming back for more.

Coconut Milk and Butternut Squash Soup

This coconut milk and butternut squash soup is the epitome of fall comfort, blending the sweetness of roasted butternut squash with the rich, creamy texture of coconut milk. The combination of warming spices such as nutmeg and cinnamon enhances the natural sweetness of the squash, while the coconut milk adds a velvety smoothness that makes the soup both indulgent and nourishing. It’s a vegan, gluten-free dish that’s perfect for chilly evenings or as a festive starter for holiday meals.

Ingredients:

• 1 tablespoon olive oil
• 1 medium butternut squash, peeled, seeded, and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 can (13.5 oz) coconut milk
• 3 cups vegetable broth
• Salt and pepper, to taste
• Fresh sage leaves, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer. Roast for 25-30 minutes, or until tender and lightly browned.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.
3. Add the roasted butternut squash, cinnamon, and nutmeg to the pot, stirring to combine. Pour in the coconut milk and vegetable broth, bringing the mixture to a simmer. Cook for 10-15 minutes.
4. Use an immersion blender to blend the soup until smooth, or transfer in batches to a blender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh sage leaves.

This coconut milk and butternut squash soup offers a beautiful balance of sweetness and spice, perfect for the fall and winter months. The creamy coconut milk elevates the natural flavors of the roasted butternut squash, while the cinnamon and nutmeg provide a cozy, aromatic experience. It’s a rich, satisfying soup that’s perfect for warming up after a long day or for impressing guests during the holidays. Easy to prepare and packed with nutrients, this soup is a wonderful addition to any seasonal menu.

Coconut Milk and Carrot Soup

This vibrant coconut milk and carrot soup is a delightful way to enjoy the natural sweetness of carrots, paired with the smooth creaminess of coconut milk. The combination of ginger and turmeric adds warmth and depth to the flavor, creating a soup that’s both aromatic and comforting. This dish is packed with vitamins and is perfect as a light lunch, a healthy dinner, or as a starter for a more elaborate meal. Plus, it’s vegan and dairy-free, making it a versatile option for various diets.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 inch piece of fresh ginger, grated
• 4 large carrots, peeled and chopped
• 1 can (13.5 oz) coconut milk
• 3 cups vegetable broth
• 1/2 teaspoon ground turmeric
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened. Add the minced garlic and grated ginger, cooking for another minute.
2. Stir in the chopped carrots and cook for 5 minutes, allowing them to soften slightly.
3. Pour in the coconut milk, vegetable broth, and turmeric. Bring the soup to a simmer and cook for 20-25 minutes, until the carrots are tender.
4. Use an immersion blender to blend the soup until smooth, or transfer in batches to a blender.
5. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh cilantro.

This coconut milk and carrot soup is a perfect blend of sweetness and spice, with the natural flavor of carrots beautifully complemented by the richness of coconut milk. The addition of ginger and turmeric creates a soothing, aromatic experience that’s both warming and nourishing. Ideal for a light meal or as a starter, this soup is not only flavorful but also packed with vitamins and antioxidants, making it a wholesome choice for any occasion. Its creamy texture and vibrant color make it an irresistible dish that’s sure to satisfy.

Coconut Milk and Spinach Soup

This coconut milk and spinach soup is a nutrient-packed dish with a perfect balance of creamy and savory flavors. The earthy spinach blends wonderfully with the rich coconut milk, while the garlic, onion, and lemon juice bring a bright and aromatic edge. This soup is quick and easy to prepare, making it an ideal choice for a weeknight dinner or a healthy lunch. Vegan, dairy-free, and gluten-free, it’s a versatile soup that can be enjoyed by a wide range of dietary preferences.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 6 cups fresh spinach, washed
• 1 can (13.5 oz) coconut milk
• 3 cups vegetable broth
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Fresh dill or parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
2. Add the fresh spinach and cook for 2-3 minutes, until wilted.
3. Pour in the coconut milk and vegetable broth, bringing the mixture to a simmer. Cook for 10 minutes to allow the flavors to combine.
4. Use an immersion blender to blend the soup until smooth, or transfer in batches to a blender.
5. Stir in the lemon juice and season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh dill or parsley.

This coconut milk and spinach soup is a wholesome, comforting dish that’s easy to make yet packed with flavor and nutrients. The creamy coconut milk adds depth to the spinach, while the garlic, lemon, and fresh herbs brighten the soup and make it feel fresh and vibrant. Perfect for a light yet satisfying meal, it’s a great option for anyone looking to add more greens to their diet without sacrificing flavor. Whether served alone or as part of a larger meal, this soup is sure to please and nourish.

Coconut Milk and Mushroom Soup

This coconut milk and mushroom soup combines earthy mushrooms with the rich, creamy texture of coconut milk for a flavorful, comforting dish. With the addition of garlic, thyme, and a touch of soy sauce, the mushrooms’ umami is brought to the forefront, while the coconut milk adds a velvety finish. Perfect for any season, this soup is a great choice for those seeking a rich, dairy-free alternative to traditional creamy mushroom soups. It’s hearty, nourishing, and can be served as a main course or appetizer.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced (button or cremini)
• 1 teaspoon dried thyme
• 1 can (13.5 oz) coconut milk
• 3 cups vegetable broth
• 1 tablespoon soy sauce
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened.
2. Add the minced garlic and sliced mushrooms, cooking for 5-7 minutes, until the mushrooms have softened and released their moisture.
3. Stir in the dried thyme, soy sauce, coconut milk, and vegetable broth. Bring the soup to a simmer and cook for 10-15 minutes.
4. Season with salt and pepper to taste.
5. Use an immersion blender to blend the soup until smooth (optional, for a creamy texture), or leave it chunky for more texture.
6. Serve the soup hot, garnished with fresh parsley.

This coconut milk and mushroom soup is a rich, hearty dish that will satisfy your cravings for something both creamy and flavorful. The coconut milk perfectly complements the earthy mushrooms, while the garlic and thyme bring depth to the dish. Soy sauce adds a touch of umami, balancing the soup’s flavors beautifully. This soup is a wonderful option for vegans and those looking to avoid dairy, while still enjoying a luxurious, comforting meal. Whether paired with crusty bread or enjoyed on its own, this soup is sure to be a crowd-pleaser.

Coconut Milk and Sweet Potato Soup

Coconut milk and sweet potato soup is a vibrant, nourishing dish that combines the natural sweetness of roasted sweet potatoes with the creamy richness of coconut milk. A dash of cumin and chili flakes adds a warm, spicy kick that pairs beautifully with the sweetness of the potatoes. This soup is filling, yet light, making it an ideal choice for lunch or dinner. It’s also vegan, gluten-free, and easy to prepare, making it a perfect go-to recipe for busy nights.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 large sweet potatoes, peeled and cubed
• 1 teaspoon ground cumin
• 1/2 teaspoon chili flakes (optional)
• 1 can (13.5 oz) coconut milk
• 3 cups vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, until tender and lightly browned.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened. Add the garlic, cumin, and chili flakes, cooking for another minute until fragrant.
3. Add the roasted sweet potatoes to the pot, then pour in the coconut milk and vegetable broth. Bring to a simmer and cook for 10-15 minutes.
4. Use an immersion blender to blend the soup until smooth, or transfer in batches to a blender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

This coconut milk and sweet potato soup is a perfect balance of sweet and savory, with the richness of coconut milk adding depth and creaminess to the naturally sweet sweet potatoes. The cumin and chili flakes introduce warmth and spice, enhancing the overall flavor profile. This soup is hearty and filling yet light enough for any time of day. It’s an ideal dish for those who enjoy plant-based, gluten-free meals and is guaranteed to become a favorite in your recipe repertoire. Perfect for a weeknight dinner or a special meal, it’s easy to prepare and incredibly satisfying.

Coconut Milk and Broccoli Soup

This coconut milk and broccoli soup is a creamy, flavorful dish that combines the richness of coconut milk with the earthy taste of broccoli. The addition of garlic, onions, and a hint of lemon gives this soup a fresh, zesty twist, while the coconut milk adds a velvety smooth texture. This soup is vegan and gluten-free, making it an excellent option for anyone with dietary restrictions. It’s a simple yet elegant soup that can be made in under an hour, making it a great weeknight meal.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 1 can (13.5 oz) coconut milk
• 3 cups vegetable broth
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Fresh chives or parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened.
2. Add the minced garlic and cook for an additional minute, until fragrant.
3. Stir in the broccoli florets and cook for 3-4 minutes.
4. Add the coconut milk and vegetable broth, then bring the soup to a simmer. Cook for 10-15 minutes, or until the broccoli is tender.
5. Use an immersion blender to blend the soup until smooth, or leave it chunky for more texture.
6. Stir in the lemon juice and season with salt and pepper to taste.
7. Serve the soup hot, garnished with fresh chives or parsley.

This coconut milk and broccoli soup is a delightful, creamy dish that highlights the bright, fresh flavor of broccoli, enhanced by the smoothness of coconut milk. The lemon juice adds a subtle zing, giving the soup a refreshing contrast to the creamy base. It’s a quick and easy recipe that works perfectly as a light lunch or as a starter to a larger meal. Vegan, gluten-free, and full of nutrients, this soup is both healthy and satisfying. It’s a great way to enjoy a vegetable-packed, creamy soup without any dairy, making it ideal for a variety of dietary needs.

Note: More recipes are coming soon!