Creamy Coconut Masala Soup



It’s been awhile since I’ve posted a recipe (I moved to the mountains and fell outta my game for awhile), but this deliciousness came together on Christmas Eve with the remaining scraps in my pantry and I had to write it down!  This one-pot meal comes together quickly, and is so good, SO savory, SO DELECTABLE even your meat-loving dinner mates will be asking for more (yeah baby)!!  It’s loaded with nutrient-dense veggies, protein, and healthy fats – but slim on starchy carbs (and of course sugar-free) if you’re worried about your waistline or blood-sugar levels (or B.S. levels as I like to call them! 😉

Garam masala is one of my favorite spice blends, and can be found in the spice aisle of your local store (unless you have the gumption and time to make it yourself…which I, sadly, do not!).  It is a blend of clove, cardamom, cumin, and other heartwarming spices often used in Indian cuisine, and hence the name of this recipe.  Pair with a salad for a perfect dinner… Enjoy!

Attributes: Vegan, grain-free, low-carb, one-pot meal
Prep Time: About 30 minutes
Serves: 4-6


1 tablespoon avocado oil (or grapeseed oil)
1 small red onion, finely chopped
3-4 medium carrots, peeled and thinly sliced
1” fresh ginger, minced
1” fresh turmeric, minced (or sub ½ teaspoon ground turmeric)
1 package extra firm organic tofu (about 14 ounces), pressed and cut into cubes*
3-4 cups vegetable broth
1 (12 oz) bunch cherry tomatoes on the vine, halved (or 2-3 regular tomatoes, chopped)
1 large bell pepper, chopped (I like red or orange, but you can use any color)
1 bunch bok choy (or 2-3 baby bok choy), sliced
Juice of ½ lime
1 (13.5 oz) can heavy coconut cream
Several generous dashes garam masala (about 1/8 teaspoon, or more if you like it spicy!)
3-4 cloves fresh garlic, minced or pressed (or sub ½ teaspoon garlic powder)
3-4 handfuls fresh baby spinach
Pink Himalayan or Celtic sea salt to taste

To Serve:

Fresh zucchini noodles
Chopped fresh cilantro
Minced fresh jalapeno
Squeeze of lime


Heat oil in a large, heavy-bottomed stock pan. Add onion, carrots, ginger, and turmeric and sauté over medium heat for several minutes until carrot is softened. Add tofu, sprinkle with a few pinches of salt (if desired)* and cook for a few minutes more, until flavors begin to meld, stirring as needed to keep the tofu from sticking to the pan.

Add 3 cups vegetable broth, scraping the bottom of the pan to deglaze any browned bits if needed. Add tomatoes, bell pepper, bok choy, and lime juice cooking for 3-4 minutes more until tomatoes begin to break down and veggies soften.  Stir in coconut cream, garam masala, garlic, and another pinch or two of salt. At this point you can add the remaining cup vegetable broth (depending on how creamy you want your soup). Bring to a light boil and then reduce heat to simmer for about 5-10 minutes.

A few minutes before serving, add several generous handfuls of fresh spinach and another pinch or two of salt. Continue stirring occasionally until spinach has wilted and incorporated into the soup. Taste and adjust spices and salt to your liking.

Serve over zucchini noodles, topped with fresh cilantro, jalapeno, and a squeeze of fresh lime if desired. Namaste!

* CLICK HERE to check out my favorite Tofu Press! If tofu isn’t your thing, feel free to use Tempeh instead, or skip the soy products altogether for a straight up veggie-bomb soup 🙂

** Adding salt in layers is something I learned to do from the FoodNetwork…apparently salt changes its flavor as a dish cooks, and it forces me to taste and adjust as I go, rather than risk over-salting!

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