I've been a vegetarian since high school, so modifying recipes to fit my meatless requirements is a challenge I enjoy. This soup tastes rich and creamy and is packed with nutrients! —Carissa Sumner, Washington, DC
Coconut Curry Vegetable Soup
Coconut Curry Vegetable Soup
Prep Time
15 min
Cook Time
25 min
Yield
6 servings
Ingredients
- 1 tablespoon canola oil
- 2 celery ribs, chopped
- 2 medium carrots, chopped
- 6 garlic cloves, minced
- 1 tablespoon minced fresh gingerroot
- 2 teaspoons curry powder
- 1/2 teaspoon ground turmeric
- 1 can (14-1/2 ounces) vegetable broth
- 1 can (13.66 ounces) light coconut milk
- 1 medium potato (about 8 ounces), peeled and chopped
- 1/2 teaspoon salt
- 1 package (8.8 ounces) ready-to-serve brown rice
- Lime wedges, optional
Directions
- In a large saucepan, heat oil over medium heat. Add celery and carrots; cook and stir
- for 6-8 minutes or until tender. Add garlic, ginger, curry powder and turmeric; cook 1 minute longer.
- Add broth, coconut milk, potato and salt; bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until potato is tender. Meanwhile, heat rice according to package directions.
- Stir rice into soup. If desired, serve with lime wedges.
Nutrition Facts
3/4 cup: 186 calories, 8g fat (4g saturated fat), 0 cholesterol, 502mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.
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