Creamy Spinach Coconut Curry Soup Low Carb in 30 Minutes

You know those days when you crave something creamy, comforting, and packed with nutrients—but without the carb overload? That’s exactly why I fell in love with this spinach coconut curry soup. It’s my go-to when I want a bowl of warmth that’s as nourishing as it is delicious. The coconut milk gives it that dreamy, velvety texture, while the spinach sneaks in a powerhouse of vitamins. And the best part? It’s ready in under 30 minutes. Trust me, this soup is a game-changer for busy weeknights or when you need a healthy reset. Plus, it’s naturally vegan and keto-friendly—win-win!

Why You’ll Love This Spinach Coconut Curry Soup Low Carb

Oh my goodness, where do I even start? This soup checks ALL the boxes—it’s like a cozy hug in a bowl that somehow also makes you feel super virtuous. Here’s why it’s become my absolute favorite:

• Creamy dreaminess: That rich coconut milk base? Pure magic. It feels indulgent but is packed with good fats that keep you satisfied.
• Nutrient powerhouse: Between the iron-packed spinach and anti-inflammatory turmeric, you’re basically drinking liquid health.
• Weeknight hero: From chopping to sipping in 30 minutes flat—even faster than waiting for takeout!
• Keto’s best friend: At just 8g net carbs per serving, it fits perfectly into low-carb lifestyles without skimping on flavor.
• Flavor bomb: The curry-ginger-garlic trio creates this incredible depth that makes every spoonful exciting.

Seriously, this soup solves all my “I want comfort food but also want to feel good” dilemmas. And it reheats like a dream—bonus points for meal prep!

Ingredients for Spinach Coconut Curry Soup Low Carb

Okay, let’s gather our flavor superheroes! Here’s what you’ll need to make this dreamy soup (and trust me, every single one plays a starring role):

• 2 cups fresh spinach – packed, stems removed (baby spinach works great too!)
• 1 can (13.5 oz) coconut milk – full-fat for that luscious texture
• 1 tbsp coconut oil – our flavor-boosting cooking fat
• 1 small onion, chopped – about 1/2 cup, yellow or white
• 2 cloves garlic, minced – or 1 tsp pre-minced if you’re in a hurry
• 1 tbsp curry powder – your favorite blend (I use mild for my kids)
• 1 tsp turmeric – hello, golden color and anti-inflammatory benefits!
• 1 tsp ginger, grated – fresh is best, but 1/2 tsp ground works in a pinch
• 2 cups vegetable broth – low-sodium so we can control the salt
• Salt and pepper to taste – I always start with 1/4 tsp salt and adjust later

See? Nothing fancy – just simple, wholesome ingredients that transform into something magical. Now let’s make some soup magic happen!

Equipment You’ll Need

Don’t worry—you won’t need any fancy gadgets for this soup! Just grab these basics from your kitchen:

• A medium-sized pot (about 3 quarts works perfectly)
• Immersion blender (or regular blender if that’s what you’ve got—just be careful with hot liquids!)
• Wooden spoon or spatula for stirring
• Measuring spoons (that tablespoon for the curry powder is key!)
• Chef’s knife and cutting board for prepping the aromatics

That’s it! See? I told you this soup keeps things simple.

How to Make Spinach Coconut Curry Soup Low Carb

Alright, let’s get cooking! This soup comes together so easily—you’ll be amazed how simple steps create such incredible flavor. Follow along with me:

Sauté the Aromatics

First, heat that coconut oil in your pot over medium heat. You’ll know it’s ready when a tiny piece of onion sizzles immediately. Toss in your chopped onion and let it soften for about 3 minutes, stirring occasionally—you want them translucent but not browned. Now the fun part: add the garlic and ginger! The second they hit the pan, that incredible aroma will hit you. Stir constantly for just 30 seconds—any longer and the garlic might burn. (Trust me, I learned this the hard way!)

Add Spices and Broth

Here’s where the magic happens! Sprinkle in your curry powder and turmeric, stirring quickly to coat the onions. This “blooms” the spices—fancy talk for waking up their flavors! You’ll see the color deepen beautifully after about 1 minute. Now carefully pour in the vegetable broth—it’ll sizzle and steam wonderfully. Let everything simmer together for 5 minutes to let those flavors really get to know each other.

Blend and Finish with Coconut Milk

Time for the spinach! Add all those gorgeous green leaves and stir until they wilt down—about 2 minutes. Now grab your immersion blender (or carefully transfer to a regular blender) and puree until silky smooth. Last step: stir in that creamy coconut milk! Let it simmer gently for another 5 minutes—this melds everything perfectly. Taste and adjust salt and pepper as needed. And voila—you’ve just made restaurant-worthy soup in your own kitchen!

Tips for Perfect Spinach Coconut Curry Soup Low Carb

After making this soup more times than I can count, here are my foolproof tricks for absolute perfection:

• Taste as you go! Curry powders vary wildly—start with 1 tbsp and add more after blending if needed. I sometimes add an extra pinch of cayenne for heat lovers.
• Fresh spinach is key—frozen works in a pinch but makes the color dull. If using frozen, thaw and squeeze out excess water first.
• Don’t boil after adding coconut milk—just a gentle simmer keeps it from separating and getting grainy.
• For extra creaminess, blend half the spinach first, then stir in the rest whole for pretty flecks of green.
• Leftovers taste even better as flavors meld—just thin with a splash of broth when reheating.

Remember, soup is forgiving—have fun and make it your own!

Ingredient Substitutions

Life happens, and sometimes you need to swap ingredients—no judgment here! Here’s how to adapt this soup without losing its soul:

• Spinach → Kale or Swiss chard: Heartier greens work great—just remove tough stems and chop finely. The soup will be slightly earthier.
• Full-fat coconut milk → Light coconut milk: Still creamy but thinner. For ultra-rich texture, try blending in 1/4 avocado!
• Fresh ginger → 1/2 tsp ground ginger: The flavor’s sharper, so start with less—you can always add more.
• Vegetable broth → Chicken broth: Adds deeper savoriness (not vegan but delicious).
• Curry powder → Garam masala + pinch of cayenne: Different but equally amazing flavor profile.

The beauty? This soup welcomes creativity—just taste as you go!

Serving Suggestions

Oh, the possibilities! This soup shines bright on its own, but here are my favorite ways to serve it:

• Top with toasted coconut flakes and a squeeze of lime for a tropical twist
• Pair with cauliflower rice for a complete low-carb meal
• Serve alongside grilled chicken or shrimp for extra protein
• Garnish with fresh cilantro and a dollop of Greek yogurt for cool contrast

My weekday favorite? Just a big steaming bowl with a spoon—pure comfort!

Storage and Reheating

This soup keeps like a dream! Store any leftovers in an airtight container—they’ll stay fresh in the fridge for up to 3 days. When reheating, go low and slow: warm it gently on the stove over medium-low heat, stirring occasionally. If it thickens too much, just whisk in a splash of broth or water to bring it back to life. Pro tip: Never boil it after adding coconut milk—that’s the secret to keeping that silky-smooth texture!

Spinach Coconut Curry Soup Low Carb Nutritional Info

Here’s the nutritional breakdown per serving (about 1 cup)—but remember, these are estimates since brands vary. My calculations are based on full-fat coconut milk and low-sodium broth:

• 180 calories – perfect light meal or starter
• 15g healthy fats – mostly from that glorious coconut milk
• 8g total carbs / 3g fiber = just 5g net carbs!
• 3g protein – pair with chicken or tofu if you want more

Always check your specific ingredients for the most accurate count—especially with different curry powder blends or broth varieties!

Frequently Asked Questions

I get asked about this spinach coconut curry soup all the time—here are the answers to the questions that pop up most often:

Can I freeze this soup?
Absolutely! Just leave out the coconut milk before freezing—add it fresh when reheating. Frozen spinach soup keeps beautifully for up to 2 months. Thaw overnight in the fridge, then warm gently on the stove while stirring in the coconut milk. The texture stays perfect this way!

Is this soup keto-approved?
You bet! With just 5g net carbs per serving, it fits perfectly into keto diets. The healthy fats from coconut milk actually make it ideal for hitting those macros. I often have this for lunch with some avocado slices on the side—total keto win!

Can I use frozen spinach instead of fresh?
Yes, but with a caveat—thaw and squeeze it really well first! Frozen spinach tends to release more water, which can dilute flavors. I use about 1/2 cup thawed frozen spinach per cup of fresh. The color won’t be quite as vibrant, but the taste still shines!

How spicy is this soup?
That’s totally up to you! The basic recipe is mild—perfect for kids or spice-wary folks. Want heat? Add a pinch of cayenne with the curry powder or top with sliced jalapeños. My husband always adds a dash of hot sauce to his bowl!

Can I make it ahead for meal prep?
This soup is a meal prep superstar! It actually tastes better on day two as flavors meld. Store in portion-sized containers for easy grab-and-go lunches. Just reheat gently—I sometimes add a splash of broth to refresh the texture.

Rate This Recipe

Did you love this spinach coconut curry soup as much as I do? Drop a quick rating below—I read every single one and love hearing how you made it your own!

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