Warm up to veggie noodles in a warm curry broth for a soup that’s cozier than your favorite sweater!

When the temperatures outside start to get chilly, it’s time to curl up at home with a big bowl of noodle soup. For this recipe, veggie noodles rest in a large bowl of steaming hot curry broth. It’s flavored with turmeric and fresh ginger, and is the perfect antidote during the colder months!

Instead of traditional grain noodles, this recipe uses low-carb zucchini noodles (or zoodles). They’re added to a yellow curry broth to keep you warm while satisfying your taste buds. The broth is also filled with anti-inflammatory properties, thanks to the turmeric and grated ginger. Both superfoods will lend the soup a light yellow color and give it a bit of depth.

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To get started, melt the ghee in a large pot over medium heat. Toss in the onions, carrots, garlic, and ginger and sauté until the vegetables are tender. Stir in the ground turmeric, coconut milk, and water, then reduce the heat to low. Let the ingredients simmer for another 10 minutes.

Once the ingredients are done simmering, transfer half of the mixture to a blender on high speed. Pulse until you get a thick homogeneous liquid with a light yellow color. Return the liquid to the pot and mix well.

Add the zucchini noodles to the pot and let them cook for five minutes over low heat. Simmer until tender and then divide the noodles and broth between two bowls. Garnish with raw cashews, sliced spring onions, and fresh cilantro. Dig in and enjoy!

Felicia Lim

Yellow Coconut Curry Zoodle Soup

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Total time:50 mins

Cook Time:40 mins 40 minutes

Prep Time: 10 mins 10 minutes

Serves:2

Yellow Coconut Curry Zoodle Soup

Recipe by: Felicia Lim

Warm up to these Zoodles in Yellow Curry Broth for a soup that’s cozier than your favorite sweater.

Tools

• Large pot
• Blender

Ingredients

• 1 T ghee
• 1 large yellow onion, diced
• 1/2 cup carrots, diced
• 3 large garlic cloves, minced
• 1 T grated fresh ginger
• 2 T ground turmeric
• 1 cup unsweetened full-fat coconut milk
• 3 cups water
• 3 large zucchini, spiralized into thin noodles
• Salt to taste
• 2 T fresh sliced spring onions, for garnish
• 2 T fresh cilantro, for garnish
• ¼ cup raw cashews, for garnish

Instructions

• Melt the ghee in a large pot over medium heat and sauté the diced onions, carrots, minced garlic, and grated ginger. Mix well with a wooden spoon and let the vegetables cook until they are tender (approximately 20 minutes).
• Once the vegetables are tender, stir in the turmeric, coconut milk, and water. Reduce the heat to low and let the ingredients simmer for the next 10 minutes.
• Transfer half the mixture to a blender and set on high. Blend the ingredients until you get a thick homogeneous liquid with a light yellow color. Pour the mixture back into the pot and mix well. Add salt to taste.
• Add the zucchini noodles to the pot and let them cook for a couple of minutes over low heat until they are tender.
• Divide the zucchini noodles and yellow curry broth evenly between two large bowls. Top with raw cashews, fresh spring onions, and fresh cilantro. Serve immediately and enjoy!

Looking for Paleo ingredients? Here are a few we’d recommend:
Ghee (Pure Indian Foods)
Turmeric (Simply Organic)
Coconut milk (Native Forest)
Raw cashews (Terrasoul Superfoods)

(You’ll Also Love: Turmeric Chicken Noodle Soup Recipe with Zoodles)