Saffron Coconut Curry Soup Recipe

This Saffron Coconut Curry Soup is a warm, nourishing bowl of comfort, brimming with vibrant spices and balanced by the creamy richness of coconut milk. Infused with our Warm Feelings® saffron latte, it offers the uplifting, mood-boosting benefits of saffron in every spoonful. A soul-soothing soup that’s bound to become a kitchen staple!

Ingredients:

• 2 tablespoons (or 2 sachets) of Warm Feelings® saffron latte

• 3 tbsp organic virgin coconut oil

• 1 small organic yellow onion, diced

• 1 organic garlic clove, minced

• 1 tbsp organic curry powder

• ½ tsp organic turmeric powder

• ¼ tsp ground organic cinnamon

• 3 small organic carrots, thinly sliced

• 3 cups vegetable broth or bone broth

• 4 cups small fresh organic cauliflower or broccoli florets

• 1½ cups full-fat organic coconut milk

• 1 cup organic rinsed chickpeas

• 1 handful of fresh spinach, chopped

• Lime wedges

• Chopped cilantro (optional)

• Sea salt

• Black pepper

Assembly: 

1. In a Dutch oven or soup pot, heat 2 tbsp of coconut oil over medium heat. Add the onion and cook for 1 minute. Stir in the garlic and cook for another minute.

2. Add curry powder, turmeric, cinnamon, saffron latte powder, 1 tsp salt, and pepper. Toast the spices lightly, stirring, for 1 minute.

3. Add the remaining 1 tbsp of oil, carrots, and cauliflower, stirring often, for 2 to 3 minutes. Pour in the broth, scrape up any browned bits with a wooden spoon, and cook for another minute.

4. Add coconut milk and chickpeas, and simmer for 10-15 minutes, or until vegetables are tender.

5. Stir in spinach until wilted. Taste and adjust seasoning.

6. Serve with lime wedges and cilantro, if desired.