This Coconut Ginger Rice Soup is wonderfully healthy, quick to make and scrumptious. This soup has a creamy coconut broth that is packed full of tender vegetables and pairs beautifully with spoonfuls of rice. The perfect vegetarian soup for a cold evening.
Soup is one of my favorite comfort foods in the winter. Especially one as hearty as this Coconut Ginger Rice Soup. I ping pong back and forth between creamy, smooth soups and hearty, chunky soups. It’s all about the flavor!
This soup was created when I was craving hearty vegetables, but I wanted something warm and comforting. I was thinking something along the lines of a curry, but didn’t quite want to go down that avenue. So, instead, I made this recipe that nearly mimics a curry flavor, but instead the coconut flavor really takes front and center. I packed it full of fabulous winter vegetables and a good amount of grated ginger. I then decided to have this soup pour over cooked rice, because I wanted to be full when I walk away from the dinner table! This fit the ticket to the max.
This coconut vegetable soup is wonderfully hearty and healthy. It comes together rather quickly. In fact, I think prepping the vegetables is the most time consuming part of this soup. You could easily prep the vegetables beforehand and throw it all together come dinner time. Which also makes for an easy weeknight meal that will make great leftovers!
The ingredients needed
- coconut oil
- sweet potato
- baby spinach
- bell pepper
- fresh ginger root
- coconut milk
- ground ginger
- salt + pepper
- garlic cloves
- fresh parsley
- cooked rice
How to make the Coconut Ginger Rice Soup
Start with prepping all your vegetables so they are ready to go when the time comes. Be sure to chop the vegetables into bite sized pieces.
Place a large pot over medium heat and melt the coconut oil. Stir in the sweet potatoes and carrots. Cook for 5 minutes, stirring occasionally. Then, stir in the cauliflower, bell pepper, grated ginger, spices and minced garlic cloves. Stir well and cook for another 3 minutes. Increase the heat and pour in the coconut milk and water and bring to a boil. Once boiling, reduce the heat to low, partially cover the pot and simmer for about 20 minutes, or until the vegetables are tender.
While the soup is cooking, cook the rice if you haven’t already. Once the vegetables are tender, stir in the spinach and parsley and remove from the heat.
To serve, spoon rice into soups and ladle soup over the rice. Serve hot!
Notes & tidbits
Be sure to store any leftover rice and soup separately as the rice will absorb all the liquid if stored together. Reheat the soup on the stove.
- 2 Tablespoons coconut oil
- 1 medium sweet potato, peeled and small cubed
- 3 medium carrots, peeled and chopped
- 1 small head cauliflower, chopped to small florets
- 1 red bell pepper, seeded and chopped
- 3 cloves garlic, minced
- 2 inch ginger root, peeled and grated
- 1 teaspoon ground ginger
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon ground turmeric
- 2 (13.66 fl oz) cans full-fat coconut milk
- 4 cups water
- 3 cups baby spinach, chopped
- 1/4 cup fresh parsley, chopped
- 4 cups cooked jasmine rice
- Place a large pot over medium heat and stir in the coconut oil. Once melted, stir in the sweet potatoes and carrots and cook for 5 minutes, stirring occasionally. Then, stir in the cauliflower, bell pepper, minced garlic, grated ginger root, ground ginger, salt, pepper, and turmeric. Stir to coat and cook, stirring occasionally for another 3 minutes.
- Next, increase the heat to high and stir in the coconut milk and water. Bring to a boil, decrease heat to low and partially cover the pot. Simmer for 20 minutes, or until the vegetables are tender, stirring occasionally. Taste and adjust seasonings if necessary.
- Remove the pot from the heat and stir in the chopped spinach and parsley.
- To serve, spoon rice into bowls, then ladle soup with vegetables and broth over the rice. Serve immediately.
Store and leftover rice and soup separately in the refrigerator up to 4 days.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 181
Nutritional information is only an estimate.