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Coconut curry vegetable soup.
Filled with nutritious vegetables and spices, this aromatic coconut curry vegetable soup recipe is warm, comforting and healthy.
Course
Dinner
Cuisine
Indian
Keyword
Coconut curry vegetable soup, Vegetable soup, vegetable soup recipe
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
8
Calories
185
kcal
Author
Alida Ryder
Ingredients
1
onion
finely chopped
3
garlic cloves
crushed
2
tsp
ginger
crushed
2
carrots
finely chopped
2
celery spears
finely chopped
1
red pepper
finely chopped
1
small
head of cauliflower
chopped
2
medium
sweet potatoes
peeled and chopped
3-4
cups
leafy green vegetables
chopped
1
tbsp
Garam Masala
1
tsp
paprika
½
tsp
ground cardamom
½
tsp
chilli powder
400
g (14oz)
chopped tomatoes
(or 4 large, ripe tomatoes)
400
g (14oz)
coconut milk
4
cups
chicken stock
salt and pepper
to taste
Instructions
In a large pot, saute the onions, carrots, celery and peppers until soft and starting to caramelize.
Add the garlic, ginger and spices and saute for another minute or two then add the tomatoes, remaining vegetables, stock and coconut milk.
Season with salt and pepper then reduce the heat and bring to a simmer.
Reduce the heat and cook for 20-30 minutes until all the vegetables are cooked through.
Adjust seasoning then serve with a dollop of yogurt and fresh cilantro/coriander.
Nutrition
Calories:
185
kcal
|
Carbohydrates:
28
g
|
Protein:
7
g
|
Fat:
5
g
|
Saturated Fat:
4
g
|
Cholesterol:
4
mg
|
Sodium:
357
mg
|
Potassium:
759
mg
|
Fiber:
4
g
|
Sugar:
8
g
|
Vitamin A:
13699
IU
|
Vitamin C:
74
mg
|
Calcium:
93
mg
|
Iron:
2
mg