2 Tablespoons Pompeian Robust Extra Virgin Olive Oil
1/4 cup chopped onion
2 Tablespoons chopped ginger or 1/2 teaspoon ginger powder
1 Tablespoon minced garlic
2-3 Tablespoons curry powder or curry paste (adjust to preference)
3 teaspoons sugar or maple syrup (adjust to preference)
3 cups vegetable broth
1/2 cup coconut milk
Salt and pepper to taste
2 servings of cooked rice or noodles
Optional toppings: Soy sauce, crushed peanuts, chili oil, lime wedges, shredded purple cabbage, carrots or zucchini


  1. Heat a non-stick pot and add 2 Tablespoons Pompeian Robust Extra Virgin Olive Oil.
  2. Add in the onions and sauté until translucent, then add the ginger and garlic and cook until aromatic, about 1-2 minutes.
  3. Add curry powder or paste and give the mixture a quick stir. Then add vegetable broth, sugar, salt, black pepper and bring the mixture to a rolling boil.
  4. Lower the heat to medium and simmer for another minute or so. Taste and season the soup accordingly with salt and pepper as needed.
  5. Stir in coconut milk and turn off the heat.
  6. Ladle soup onto rice and serve with toppings and garnishes of your choice.