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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 248.7
  • Total Fat: 6.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 169.2 mg
  • Total Carbs: 40.0 g
  • Dietary Fiber: 7.1 g
  • Protein: 8.5 g

View full nutritional breakdown of Winter Curry Cream Soup calories by ingredient
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Winter Curry Cream Soup

Submitted by: HOLISTICDETOXER

Introduction

Here's another soup building on Thai flavours, this time incorporating vegetables in season during the winter. Here's another soup building on Thai flavours, this time incorporating vegetables in season during the winter.
Number of Servings: 5

Ingredients

    • Olive Oil, 1 tbsp
    • Onions, red, 0.5 medium, diced
    • Apples, fresh, 2 medium, peeled, cored and chopped
    • Butternut Squash, 600 grams, peeled and roughly chopped
    • Carrots, raw, 2 medium, peeled and chopped
    • Ginger Root, 5 tsp, minced
    • *A Taste of Thai - Red Curry Paste, 2 tsp
    • *A Taste of Thai - LIte Coconut Milk - WHOLE can (398 ml)
    • *365 Organic Red Lentils, 0.5 cup
    • *Knorr's Simply Vegetable Broth (fat free), 900 ml

Directions

Preheat oven to 400 degrees. Toss butternut squash in half the olive oil, and roast until soft (about forty minutes).

Heat remaining olive oil in a large pot.

Add onions and saute until soft. Add ginger, apples and carrots, and saute until soft. Add curry paste and saute five minutes.

Add roasted squash, soup stock and red lentils. Bring to a boil, reduce heat, cover and simmer for thirty minutes.

Puree soup using an immersion blender.

Add light coconut milk, stir to combine, and reheat if necessary.

Serving Size: Five bowls of soup.






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