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Coconut Curried Hominy Soup

Coconut Curried Hominy Soup



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Coconut milk is the good kind of fat that’ll leave you wanting a bit more of this silky soup

The benefits of coconut milk are that it’s packed with saturated fats. That’s the good kind of fat that’ll leave you wanting a bit more of this silky soup!

Ingredients

  • 2 Tablespoons olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 2 red bell pepper, sliced into strips
  • 4 Tablespoons mild curry paste or powder
  • 2 Cups cooked shredded chicken
  • 6 Cups chicken stock
  • 1 fifteen-ounce can coconut milk
  • 2 Cups canned hominy (or corn), drained
  • Juice of one lime
  • 4 Cups baby spinach, washed
  • Salt, to taste

Servings4

Calories Per Serving674

Folate equivalent (total)137µg34%

Riboflavin (B2)0.5mg31.4%


  • 4 tablespoons unsalted butter
  • 1 sweet onion, roughly chopped
  • 2 tablespoons minced garlic
  • 5 tablespoons curry powder, divided
  • 2 red bell peppers, chopped
  • 1 carrot, chopped
  • 1 green apple - peeled, cored, and chopped
  • 3 tablespoons ground turmeric
  • 2 tablespoons ground thyme
  • 1 (1 inch) piece fresh ginger, finely chopped
  • 1 (29 ounce) can pumpkin puree
  • 1 (14 ounce) can cream of coconut
  • 2 (32 fluid ounce) containers vegetable broth
  • 2 tablespoons honey, divided, or to taste
  • salt to taste
  • 2 pinches cayenne pepper, divided, or to taste
  • 2 pinches red pepper flakes, divided, or to taste
  • ½ cup roughly ground roasted peanuts (Optional)
  • 2 tablespoons Sriracha sauce

Melt butter over medium heat in a large stockpot. Add onion, garlic, and 2 tablespoons curry powder coat with butter and cook and stir for about 2 minutes.

Add bell peppers, carrot, and apple to the pot. Toss to coat and cook in the butter add remaining curry powder, turmeric, and thyme. Let vegetables cook in the butter, stirring regularly, for about 6 minutes. Stir in ginger.

Pour pumpkin and coconut cream into the pot and toss to incorporate, about 2 minutes. Pour in vegetable broth, cover, and cook over medium-low heat until vegetables are all soft, 30 to 35 minutes. Season with 1 tablespoon honey, salt, 1 pinch cayenne pepper, and 1 pinch red pepper flakes.

Add soup to a blender or a food processor in batches and puree until smooth. Pour puree into a separate stockpot if serving immediately, or into a glass storage jar if holding overnight. Toss in peanuts.

Warm pureed soup over low heat, about 5 minutes season with remaining honey, salt, cayenne, red pepper flakes, and Sriracha sauce and serve.


  • 4 tablespoons unsalted butter
  • 1 sweet onion, roughly chopped
  • 2 tablespoons minced garlic
  • 5 tablespoons curry powder, divided
  • 2 red bell peppers, chopped
  • 1 carrot, chopped
  • 1 green apple - peeled, cored, and chopped
  • 3 tablespoons ground turmeric
  • 2 tablespoons ground thyme
  • 1 (1 inch) piece fresh ginger, finely chopped
  • 1 (29 ounce) can pumpkin puree
  • 1 (14 ounce) can cream of coconut
  • 2 (32 fluid ounce) containers vegetable broth
  • 2 tablespoons honey, divided, or to taste
  • salt to taste
  • 2 pinches cayenne pepper, divided, or to taste
  • 2 pinches red pepper flakes, divided, or to taste
  • ½ cup roughly ground roasted peanuts (Optional)
  • 2 tablespoons Sriracha sauce

Melt butter over medium heat in a large stockpot. Add onion, garlic, and 2 tablespoons curry powder coat with butter and cook and stir for about 2 minutes.

Add bell peppers, carrot, and apple to the pot. Toss to coat and cook in the butter add remaining curry powder, turmeric, and thyme. Let vegetables cook in the butter, stirring regularly, for about 6 minutes. Stir in ginger.

Pour pumpkin and coconut cream into the pot and toss to incorporate, about 2 minutes. Pour in vegetable broth, cover, and cook over medium-low heat until vegetables are all soft, 30 to 35 minutes. Season with 1 tablespoon honey, salt, 1 pinch cayenne pepper, and 1 pinch red pepper flakes.

Add soup to a blender or a food processor in batches and puree until smooth. Pour puree into a separate stockpot if serving immediately, or into a glass storage jar if holding overnight. Toss in peanuts.

Warm pureed soup over low heat, about 5 minutes season with remaining honey, salt, cayenne, red pepper flakes, and Sriracha sauce and serve.


  • 4 tablespoons unsalted butter
  • 1 sweet onion, roughly chopped
  • 2 tablespoons minced garlic
  • 5 tablespoons curry powder, divided
  • 2 red bell peppers, chopped
  • 1 carrot, chopped
  • 1 green apple - peeled, cored, and chopped
  • 3 tablespoons ground turmeric
  • 2 tablespoons ground thyme
  • 1 (1 inch) piece fresh ginger, finely chopped
  • 1 (29 ounce) can pumpkin puree
  • 1 (14 ounce) can cream of coconut
  • 2 (32 fluid ounce) containers vegetable broth
  • 2 tablespoons honey, divided, or to taste
  • salt to taste
  • 2 pinches cayenne pepper, divided, or to taste
  • 2 pinches red pepper flakes, divided, or to taste
  • ½ cup roughly ground roasted peanuts (Optional)
  • 2 tablespoons Sriracha sauce

Melt butter over medium heat in a large stockpot. Add onion, garlic, and 2 tablespoons curry powder coat with butter and cook and stir for about 2 minutes.

Add bell peppers, carrot, and apple to the pot. Toss to coat and cook in the butter add remaining curry powder, turmeric, and thyme. Let vegetables cook in the butter, stirring regularly, for about 6 minutes. Stir in ginger.

Pour pumpkin and coconut cream into the pot and toss to incorporate, about 2 minutes. Pour in vegetable broth, cover, and cook over medium-low heat until vegetables are all soft, 30 to 35 minutes. Season with 1 tablespoon honey, salt, 1 pinch cayenne pepper, and 1 pinch red pepper flakes.

Add soup to a blender or a food processor in batches and puree until smooth. Pour puree into a separate stockpot if serving immediately, or into a glass storage jar if holding overnight. Toss in peanuts.

Warm pureed soup over low heat, about 5 minutes season with remaining honey, salt, cayenne, red pepper flakes, and Sriracha sauce and serve.


  • 4 tablespoons unsalted butter
  • 1 sweet onion, roughly chopped
  • 2 tablespoons minced garlic
  • 5 tablespoons curry powder, divided
  • 2 red bell peppers, chopped
  • 1 carrot, chopped
  • 1 green apple - peeled, cored, and chopped
  • 3 tablespoons ground turmeric
  • 2 tablespoons ground thyme
  • 1 (1 inch) piece fresh ginger, finely chopped
  • 1 (29 ounce) can pumpkin puree
  • 1 (14 ounce) can cream of coconut
  • 2 (32 fluid ounce) containers vegetable broth
  • 2 tablespoons honey, divided, or to taste
  • salt to taste
  • 2 pinches cayenne pepper, divided, or to taste
  • 2 pinches red pepper flakes, divided, or to taste
  • ½ cup roughly ground roasted peanuts (Optional)
  • 2 tablespoons Sriracha sauce

Melt butter over medium heat in a large stockpot. Add onion, garlic, and 2 tablespoons curry powder coat with butter and cook and stir for about 2 minutes.

Add bell peppers, carrot, and apple to the pot. Toss to coat and cook in the butter add remaining curry powder, turmeric, and thyme. Let vegetables cook in the butter, stirring regularly, for about 6 minutes. Stir in ginger.

Pour pumpkin and coconut cream into the pot and toss to incorporate, about 2 minutes. Pour in vegetable broth, cover, and cook over medium-low heat until vegetables are all soft, 30 to 35 minutes. Season with 1 tablespoon honey, salt, 1 pinch cayenne pepper, and 1 pinch red pepper flakes.

Add soup to a blender or a food processor in batches and puree until smooth. Pour puree into a separate stockpot if serving immediately, or into a glass storage jar if holding overnight. Toss in peanuts.

Warm pureed soup over low heat, about 5 minutes season with remaining honey, salt, cayenne, red pepper flakes, and Sriracha sauce and serve.


  • 4 tablespoons unsalted butter
  • 1 sweet onion, roughly chopped
  • 2 tablespoons minced garlic
  • 5 tablespoons curry powder, divided
  • 2 red bell peppers, chopped
  • 1 carrot, chopped
  • 1 green apple - peeled, cored, and chopped
  • 3 tablespoons ground turmeric
  • 2 tablespoons ground thyme
  • 1 (1 inch) piece fresh ginger, finely chopped
  • 1 (29 ounce) can pumpkin puree
  • 1 (14 ounce) can cream of coconut
  • 2 (32 fluid ounce) containers vegetable broth
  • 2 tablespoons honey, divided, or to taste
  • salt to taste
  • 2 pinches cayenne pepper, divided, or to taste
  • 2 pinches red pepper flakes, divided, or to taste
  • ½ cup roughly ground roasted peanuts (Optional)
  • 2 tablespoons Sriracha sauce

Melt butter over medium heat in a large stockpot. Add onion, garlic, and 2 tablespoons curry powder coat with butter and cook and stir for about 2 minutes.

Add bell peppers, carrot, and apple to the pot. Toss to coat and cook in the butter add remaining curry powder, turmeric, and thyme. Let vegetables cook in the butter, stirring regularly, for about 6 minutes. Stir in ginger.

Pour pumpkin and coconut cream into the pot and toss to incorporate, about 2 minutes. Pour in vegetable broth, cover, and cook over medium-low heat until vegetables are all soft, 30 to 35 minutes. Season with 1 tablespoon honey, salt, 1 pinch cayenne pepper, and 1 pinch red pepper flakes.

Add soup to a blender or a food processor in batches and puree until smooth. Pour puree into a separate stockpot if serving immediately, or into a glass storage jar if holding overnight. Toss in peanuts.

Warm pureed soup over low heat, about 5 minutes season with remaining honey, salt, cayenne, red pepper flakes, and Sriracha sauce and serve.


  • 4 tablespoons unsalted butter
  • 1 sweet onion, roughly chopped
  • 2 tablespoons minced garlic
  • 5 tablespoons curry powder, divided
  • 2 red bell peppers, chopped
  • 1 carrot, chopped
  • 1 green apple - peeled, cored, and chopped
  • 3 tablespoons ground turmeric
  • 2 tablespoons ground thyme
  • 1 (1 inch) piece fresh ginger, finely chopped
  • 1 (29 ounce) can pumpkin puree
  • 1 (14 ounce) can cream of coconut
  • 2 (32 fluid ounce) containers vegetable broth
  • 2 tablespoons honey, divided, or to taste
  • salt to taste
  • 2 pinches cayenne pepper, divided, or to taste
  • 2 pinches red pepper flakes, divided, or to taste
  • ½ cup roughly ground roasted peanuts (Optional)
  • 2 tablespoons Sriracha sauce

Melt butter over medium heat in a large stockpot. Add onion, garlic, and 2 tablespoons curry powder coat with butter and cook and stir for about 2 minutes.

Add bell peppers, carrot, and apple to the pot. Toss to coat and cook in the butter add remaining curry powder, turmeric, and thyme. Let vegetables cook in the butter, stirring regularly, for about 6 minutes. Stir in ginger.

Pour pumpkin and coconut cream into the pot and toss to incorporate, about 2 minutes. Pour in vegetable broth, cover, and cook over medium-low heat until vegetables are all soft, 30 to 35 minutes. Season with 1 tablespoon honey, salt, 1 pinch cayenne pepper, and 1 pinch red pepper flakes.

Add soup to a blender or a food processor in batches and puree until smooth. Pour puree into a separate stockpot if serving immediately, or into a glass storage jar if holding overnight. Toss in peanuts.

Warm pureed soup over low heat, about 5 minutes season with remaining honey, salt, cayenne, red pepper flakes, and Sriracha sauce and serve.


  • 4 tablespoons unsalted butter
  • 1 sweet onion, roughly chopped
  • 2 tablespoons minced garlic
  • 5 tablespoons curry powder, divided
  • 2 red bell peppers, chopped
  • 1 carrot, chopped
  • 1 green apple - peeled, cored, and chopped
  • 3 tablespoons ground turmeric
  • 2 tablespoons ground thyme
  • 1 (1 inch) piece fresh ginger, finely chopped
  • 1 (29 ounce) can pumpkin puree
  • 1 (14 ounce) can cream of coconut
  • 2 (32 fluid ounce) containers vegetable broth
  • 2 tablespoons honey, divided, or to taste
  • salt to taste
  • 2 pinches cayenne pepper, divided, or to taste
  • 2 pinches red pepper flakes, divided, or to taste
  • ½ cup roughly ground roasted peanuts (Optional)
  • 2 tablespoons Sriracha sauce

Melt butter over medium heat in a large stockpot. Add onion, garlic, and 2 tablespoons curry powder coat with butter and cook and stir for about 2 minutes.

Add bell peppers, carrot, and apple to the pot. Toss to coat and cook in the butter add remaining curry powder, turmeric, and thyme. Let vegetables cook in the butter, stirring regularly, for about 6 minutes. Stir in ginger.

Pour pumpkin and coconut cream into the pot and toss to incorporate, about 2 minutes. Pour in vegetable broth, cover, and cook over medium-low heat until vegetables are all soft, 30 to 35 minutes. Season with 1 tablespoon honey, salt, 1 pinch cayenne pepper, and 1 pinch red pepper flakes.

Add soup to a blender or a food processor in batches and puree until smooth. Pour puree into a separate stockpot if serving immediately, or into a glass storage jar if holding overnight. Toss in peanuts.

Warm pureed soup over low heat, about 5 minutes season with remaining honey, salt, cayenne, red pepper flakes, and Sriracha sauce and serve.


  • 4 tablespoons unsalted butter
  • 1 sweet onion, roughly chopped
  • 2 tablespoons minced garlic
  • 5 tablespoons curry powder, divided
  • 2 red bell peppers, chopped
  • 1 carrot, chopped
  • 1 green apple - peeled, cored, and chopped
  • 3 tablespoons ground turmeric
  • 2 tablespoons ground thyme
  • 1 (1 inch) piece fresh ginger, finely chopped
  • 1 (29 ounce) can pumpkin puree
  • 1 (14 ounce) can cream of coconut
  • 2 (32 fluid ounce) containers vegetable broth
  • 2 tablespoons honey, divided, or to taste
  • salt to taste
  • 2 pinches cayenne pepper, divided, or to taste
  • 2 pinches red pepper flakes, divided, or to taste
  • ½ cup roughly ground roasted peanuts (Optional)
  • 2 tablespoons Sriracha sauce

Melt butter over medium heat in a large stockpot. Add onion, garlic, and 2 tablespoons curry powder coat with butter and cook and stir for about 2 minutes.

Add bell peppers, carrot, and apple to the pot. Toss to coat and cook in the butter add remaining curry powder, turmeric, and thyme. Let vegetables cook in the butter, stirring regularly, for about 6 minutes. Stir in ginger.

Pour pumpkin and coconut cream into the pot and toss to incorporate, about 2 minutes. Pour in vegetable broth, cover, and cook over medium-low heat until vegetables are all soft, 30 to 35 minutes. Season with 1 tablespoon honey, salt, 1 pinch cayenne pepper, and 1 pinch red pepper flakes.

Add soup to a blender or a food processor in batches and puree until smooth. Pour puree into a separate stockpot if serving immediately, or into a glass storage jar if holding overnight. Toss in peanuts.

Warm pureed soup over low heat, about 5 minutes season with remaining honey, salt, cayenne, red pepper flakes, and Sriracha sauce and serve.


  • 4 tablespoons unsalted butter
  • 1 sweet onion, roughly chopped
  • 2 tablespoons minced garlic
  • 5 tablespoons curry powder, divided
  • 2 red bell peppers, chopped
  • 1 carrot, chopped
  • 1 green apple - peeled, cored, and chopped
  • 3 tablespoons ground turmeric
  • 2 tablespoons ground thyme
  • 1 (1 inch) piece fresh ginger, finely chopped
  • 1 (29 ounce) can pumpkin puree
  • 1 (14 ounce) can cream of coconut
  • 2 (32 fluid ounce) containers vegetable broth
  • 2 tablespoons honey, divided, or to taste
  • salt to taste
  • 2 pinches cayenne pepper, divided, or to taste
  • 2 pinches red pepper flakes, divided, or to taste
  • ½ cup roughly ground roasted peanuts (Optional)
  • 2 tablespoons Sriracha sauce

Melt butter over medium heat in a large stockpot. Add onion, garlic, and 2 tablespoons curry powder coat with butter and cook and stir for about 2 minutes.

Add bell peppers, carrot, and apple to the pot. Toss to coat and cook in the butter add remaining curry powder, turmeric, and thyme. Let vegetables cook in the butter, stirring regularly, for about 6 minutes. Stir in ginger.

Pour pumpkin and coconut cream into the pot and toss to incorporate, about 2 minutes. Pour in vegetable broth, cover, and cook over medium-low heat until vegetables are all soft, 30 to 35 minutes. Season with 1 tablespoon honey, salt, 1 pinch cayenne pepper, and 1 pinch red pepper flakes.

Add soup to a blender or a food processor in batches and puree until smooth. Pour puree into a separate stockpot if serving immediately, or into a glass storage jar if holding overnight. Toss in peanuts.

Warm pureed soup over low heat, about 5 minutes season with remaining honey, salt, cayenne, red pepper flakes, and Sriracha sauce and serve.


  • 4 tablespoons unsalted butter
  • 1 sweet onion, roughly chopped
  • 2 tablespoons minced garlic
  • 5 tablespoons curry powder, divided
  • 2 red bell peppers, chopped
  • 1 carrot, chopped
  • 1 green apple - peeled, cored, and chopped
  • 3 tablespoons ground turmeric
  • 2 tablespoons ground thyme
  • 1 (1 inch) piece fresh ginger, finely chopped
  • 1 (29 ounce) can pumpkin puree
  • 1 (14 ounce) can cream of coconut
  • 2 (32 fluid ounce) containers vegetable broth
  • 2 tablespoons honey, divided, or to taste
  • salt to taste
  • 2 pinches cayenne pepper, divided, or to taste
  • 2 pinches red pepper flakes, divided, or to taste
  • ½ cup roughly ground roasted peanuts (Optional)
  • 2 tablespoons Sriracha sauce

Melt butter over medium heat in a large stockpot. Add onion, garlic, and 2 tablespoons curry powder coat with butter and cook and stir for about 2 minutes.

Add bell peppers, carrot, and apple to the pot. Toss to coat and cook in the butter add remaining curry powder, turmeric, and thyme. Let vegetables cook in the butter, stirring regularly, for about 6 minutes. Stir in ginger.

Pour pumpkin and coconut cream into the pot and toss to incorporate, about 2 minutes. Pour in vegetable broth, cover, and cook over medium-low heat until vegetables are all soft, 30 to 35 minutes. Season with 1 tablespoon honey, salt, 1 pinch cayenne pepper, and 1 pinch red pepper flakes.

Add soup to a blender or a food processor in batches and puree until smooth. Pour puree into a separate stockpot if serving immediately, or into a glass storage jar if holding overnight. Toss in peanuts.

Warm pureed soup over low heat, about 5 minutes season with remaining honey, salt, cayenne, red pepper flakes, and Sriracha sauce and serve.