Gluten Free Coconut Curry Vegetable Soup
Dairy Free,  Detox,  Dinner,  Gluten Free,  Soup,  Vegan,  Vegetarian

Coconut Curry Vegetable Soup (GF/DF/V)

I love soup. I mean, over the years I have just gotten more and more fond of soup. There is so much you can do with soup, it is easy to freeze and makes great leftovers. Basically its a huge melting pot of flavors and textures and I’m all for it.

But in order to get an amazing soup you really just need one thing: a good broth. All the flavor is really in the broth so it’s important here. And I have got to tell you this broth is off the chain good. There is a secret foodie ingredient that surprisingly elevates this entire dish to a new level. Can you guess what it is? (It’s maple syrup… shhhhhhh)

Quick Broccoli Tip: Did you know broccoli looses it’s nutrients within 10 days of being harvested? It looses 80% of it glucosinoaltes, 75% of its flavinoids, and 50% of its vitamin C. With our current system of centralized production, broccoli typically sees a transit time of a week before hitting the supermarket shelves. This is a great reason to hit up local markets, but if you can’t do that make sure you look for dark green crowns with no signs of yellowing. The stem should be fresh, moist and green. And once you get it home, eat it within 24 hours.

Gluten Free Coconut Curry Vegetable Soup

Coconut Curry Vegetable Soup

The secret is in the sauce (I mean broth) Shhhhhh!
Course Main Course, Soup


  • 1 tbs coconut oil
  • 2 tbs fresh ginger, minced
  • 1 onion, diced
  • 8 rainbow carrots, sliced
  • 4 cloves garlic, peeled and minced leave out for 10 minutes prior to heating to increase anti-cancer properties of the garlic
  • 6 cups vegetable broth or bone broth I used Kettle & Fire Tumeric + Ginger Bone Broth
  • 1 head broccoli, cut into florets
  • 1/4 head red cabbage, sliced
  • 3 leaves red chard, sliced
  • 1 tbs red curry paste
  • 2 tbs maple syrup
  • 2 tsp garam masala
  • 1 can coconut milk
  • 1/2 lb rice noodles, cooked and drained

For topping

  • 1/2 cup cilantro, chopped
  • 1 avocado, diced


  • Cook rice noodles according to page directions, drain and set aside.
  • Saute onion, garlic and ginger in oil until soft. Add veggies, broth and spices.
  • Bring to a boil and simmer 20 minutes. Add noodles and coconut milk and cook until warm. Adjust seasonings and add salt as needed.
  • Serve in bowls with cilantro and avocado on top if desired.


Recipe by Liz at


Robinson, Jo. “Eating on the Wild Side.” Little, Brown and Company. New York, NY. 2013.

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