Tanzanian Coconut Shorwa Soup

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A light, aromatic soup made with coconut milk and seasonal vegetables, spiced with turmeric and ginger. This East African-inspired soup recipe, ready in about 35 minutes, pairs coconut milk, onion, carrot 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

• 1 can (13.5 oz) coconut milk
• 1 medium onion
• 1 medium carrot
• 1 medium zucchini
• 2 cups spinach
• 2 cloves garlic
• 1 tsp ginger
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp vegetable oil
• 2 tbsp cilantro

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Instructions

1. Step 1: Heat 1 tbsp vegetable oil in a medium pot over medium heat. Add 1 medium chopped onion and sauté for 3 minutes until soft. Add 2 minced garlic cloves and 1 tsp minced ginger, cooking for 1 minute until fragrant.
2. Step 2: Stir in 1/2 tsp turmeric and cook for 30 seconds. Add 1 diced medium carrot and 1 diced medium zucchini, stirring to coat.
3. Step 3: Pour in 1 can (13.5 oz) coconut milk and 1 cup water. Bring to a gentle simmer, then reduce heat to low. Cover and simmer for 15 minutes until vegetables are tender.
4. Step 4: Stir in 2 cups chopped spinach and cook for 2 minutes until wilted. Season with 1/2 tsp salt and 1/4 tsp black pepper.
5. Step 5: Remove from heat and let sit for 5 minutes. Garnish with 2 tbsp chopped cilantro before serving.