Half-Moon Vegetable Soup with Creamy Coconut
A silky soup featuring vegetables cut into perfect half-moons, simmered with coconut milk and a touch of lime for bright, balanced flavor. This asian-inspired soups (vegan) ready in about 50 minutes pairs medium carrots, medium zucchini, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium carrots
- 1 medium zucchini
- 1/2 cup diced onion
- 2 cloves minced garlic
- 4 cups vegetable broth
- 1/2 cup coconut milk
- 1 tbsp lime juice
- 2 tbsp chopped fresh cilantro
- 1/2 tsp salt
Instructions
- Step 1: Peel carrots and zucchini, then cut into 1/2-inch thick half-moon slices (cutting lengthwise through the middle of each vegetable). Heat a large pot over medium heat with 1 tbsp olive oil, add 1/2 cup diced onion and 2 minced garlic cloves, sautéing for 3 minutes until translucent and fragrant.
- Step 2: Add 2 medium peeled carrots and 1 medium zucchini half-moons to the pot, stirring to coat with oil. Cook for 3 minutes, then pour in 4 cups vegetable broth and 1/2 cup coconut milk. Bring to a gentle simmer and cook for 15 minutes until vegetables are fork-tender.
- Step 3: Use an immersion blender to puree the soup until completely smooth, or carefully transfer to a blender in batches. Return to pot and stir in 1 tbsp lime juice, 2 tbsp chopped cilantro, and 1/2 tsp salt until well combined.
- Step 4: Simmer uncovered for 5 more minutes to meld flavors, then serve hot with extra cilantro garnish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Moon Vegetable Soup with Creamy Coconut take to make?
Total time is about 50 minutes (25 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Half-Moon Vegetable Soup with Creamy Coconut?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium carrots from drying out.
Can I substitute ingredients in Half-Moon Vegetable Soup with Creamy Coconut?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Half-Moon Vegetable Soup with Creamy Coconut for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Half-Moon Vegetable Soup with Creamy Coconut vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★☆☆
Okay for a quick meal. I've had better soups dishes though.
