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Creamy Summer Vegetable Soup
5 from 1 vote
Servings: 4
Author: Lisa Lin

Summer Creamy Vegetable Soup

Taste the flavors of summer in this creamy vegetable soup! If you want to make this into a fuller meal, add some cooked quinoa or jasmine rice to the soup!
Prep Time30 mins
Cook Time1 hr 10 mins
Total Time1 hr 40 mins


  • 2 tablespoons extra-virgin coconut oil (see note 1)
  • 2 large onions (about 4 cups diced)
  • 2 tablespoons grated ginger
  • 4 cloves garlic, minced
  • 2 teaspoons red curry paste
  • 2 teaspoons kosher salt
  • 1 teaspoon ground coriander
  • 1 stalk lemongrass, chopped into 3-inch sections and bashed (see note 2)
  • 1 pound tomatoes, diced (about 2 1/2 cups)
  • 1 carrot, diced (about 1 cup)
  • 1 large zucchini, diced (see note 3)
  • 1 ear of corn, kernels sliced off (see note 4)
  • 1/4 cup coconut milk
  • 2 to 3 tablespoons lime juice
  • basil leaves for garnish


  • Insert the Musui (pot) into the Kamado (induction unit) and set it to MED. Let the pot heat up for 3 minutes. Once the pot is warmed, “GRILL OK” will appear on the touchpanel. Add the coconut oil and onions and sauté for about 4 minutes, stirring occasionally. Next, add the ginger and garlic, and cook for another minute.
  • Add the curry paste, salt, and coriander to the pot and stir to coat the onions with the spices. Transfer the lemongrass and corn cob into the pot. Then, cover them with the tomatoes, carrots, zucchini, and corn kernels. Cover the pot with the lid and cook on LOW for 1 hour.
  • Uncover the lid. You’ll notice that a lot of liquid has formed in the pot. Use tongs to remove the corn cob and 3 lemongrass sections. Scoop out about 1 cup of vegetables into a bowl and set them aside (see note 5). 
  • Transfer all the cooked vegetables and liquid to a blender and purée everything until you get a creamy soup. Pour the soup back into the pot. Stir in the coconut milk and lime juice. Taste and adjust the seasonings to your liking. Add the reserved vegetables back into the soup and stir. 
  • Serve the soup in bowls and garnish with basil leaves.


  1. I used extra-virgin coconut oil for flavor. You can also use extra-virgin olive oil. 
  2. I usually chop off the top 4 to 5 inches of the stalk of lemongrass (the portion that is very thin). If the outer leaves of the lemongrass look dry, peel them off before chopping the stalk into sections.
  3. I sliced the zucchini into 1/2 inch slices before quartering each slice. The zucchini softens a lot when it cooks, so I purposely cut them into large chunks so that they don’t turn to mush.
  4. After you slice off the corn, be sure to save the cob. Snap it in half so that it fits into the Musui.
  5. I like eating some of the vegetables along with the creamy soup. You can also blend everything inside the pot if you want a completely creamy vegetable soup.


Serving: 1serving | Calories: 213kcal | Carbohydrates: 28.2g | Protein: 4.7g | Fat: 10.7g | Saturated Fat: 8.5g | Sodium: 680mg | Fiber: 5.3g | Sugar: 12g
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