Ingredients:

  • 2 tablespoons (30 mL) vegetable oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons (30 g) curry powder (or to taste)
  • 1 teaspoon cumin
  • 1 can (13.5 oz/400 mL) Silk coconut milk
  • 4 cups (960 mL) vegetable broth
  • 1 cup (150 g) carrots, sliced
  • 1 cup (150 g) bell pepper, diced
  • 1 cup (150 g) baby spinach
  • Salt and pepper to taste
  • Fresh cilantro, chopped for garnishing
  • Lime wedges for garnishing

Instructions:

  1. Heat the vegetable oil in a large soup pot over medium heat. Add diced onion and sauté until translucent (about 5 minutes). Stir in minced garlic and grated ginger; cook for an additional 1-2 minutes until fragrant.
  2. Add curry powder and cumin; stir for 1 minute to toast the spices.
  3. Pour in the Silk coconut milk and vegetable broth; stir to combine.
  4. Add sliced carrots and bell peppers; simmer for 10 minutes or until tender.
  5. Stir in baby spinach and cook for 2-3 minutes until wilted. Season with salt and pepper to taste.
  6. Ladle the soup into bowls and garnish with chopped cilantro and lime wedges.