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Coconut Curried Vegetable Soup

(1 review)
Coconut Curried Vegetable Soup
  • Prep Time 45 min
  • Total Time 1 hr 15 min
  • Servings 8
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When it comes to meatless dishes, Indian cuisine has the right idea. Layers of flavorful vegetables, spices and stock come together to create a deliciously complex meal to please even the staunchest meat lovers.

Ingredients

1
tablespoon vegetable oil
1
cup diced onion
1
teaspoon salt
3
cloves garlic, finely chopped
1
teaspoon finely chopped fresh gingerroot
1
jalapeño chile, seeded and finely chopped
2
tablespoons salt-free curry powder
1
carton (32 oz) Progresso™ vegetable stock
1
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes
1
can (14 oz) coconut milk (not cream of coconut)
3
cups diced peeled russet potatoes (2 medium)
2
cups chopped cauliflower florets
1
cup frozen sweet peas
1/2
cup chopped fresh cilantro
1/2
cup chopped roasted salted cashews

Directions

  • 1 In 5-quart Dutch oven, heat oil over medium-high heat. Stir in onion and salt; cook 3 to 5 minutes or until tender and beginning to brown. Add garlic, gingerroot, jalapeño chile and curry powder. Cook and stir 30 seconds. Add stock, tomatoes, coconut milk, potatoes and cauliflower. Heat to boiling. Reduce heat to slow boil and cook uncovered 15 to 20 minutes, stirring occasionally, until potatoes are tender.
  • 2 Stir in frozen sweet peas; cook 3 minutes longer. Garnish with cilantro and cashews.
Tips  

Not crazy about cilantro? A tablespoon or two of fresh mint adds a similar brightness at the end of this dish.

Serve over hot basmati or jasmine rice for a heartier meal.

Don't have salt-free curry powder? Reduce salt to 1/2 teaspoon.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
(
Calories from Fat
150
)
Daily Value
Total Fat
16g
25%
(
Saturated Fat
10g
51%
,
Trans Fat
0g
)
Cholesterol
0mg
0%
Sodium
590mg
25%
Potassium
490mg
14%
Total Carbohydrate
26g
9%
(
Dietary Fiber
3g
14%
,
Sugars
7g
)
Protein
5g
Daily Value*:
Vitamin A
10%
10%
Vitamin C
20%
20%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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