Hot Curry Vegetable Soup 1

Hot Curry Vegetable Soup

This winter has been cold, very cold. And it’s far from being over (our apologies to those in denial). Before you cave and break any of your healthy resolutions over a bubbling pot of cheese fondue, we bring you our answer to that seemingly unbeatable chill: a very Hot Curry Vegetable Soup, adapted from Tara Stiles’ Veggie Detox Soup from her book Make Your Own Rules Diet. If this were on a menu, it would probably have four hot peppers next to it.


  • 1 tbs extra-virgin olive oil
  • ½ medium red onion
  • 3 garlic cloves
  • 1 c carrots
  • 1 c celery
  • 1 ½ c cauliflower
  • 2 medium tomatoes
  • 1 medium sweet potato
  • 1 jalapeño pepper
  • 1 tbs fresh ginger
  • 1 l vegetable stock
  • 2 tsp sea salt
  • ¼ tsp cayenne pepper
  • 2 tbs of your favourite chilli sauce
  • 1 c coconut milk
  • Fresh coriander for garnish (optional)


Heat olive oil in a large pot over medium-low heat. Sauté garlic and onion 4 to 5 minutes. Add celery and carrots, sauté 1 to 2 minutes.

Add vegetable stock, cauliflower, tomatoes, sweet potato, jalapeño, ginger, chilli sauce and seasoning. Bring to a boil, and then reduce heat to low and simmer for 30 minutes.

Stir in coconut milk and simmer for another 10 minutes. Blend until smooth.

Optional: Garnish with fresh coriander.