Sharon's Creamy Thai Curry Vegetable Soup

Name: Sharon''s Creamy Thai Curry Vegetable Soup Recipe
Yield: 4
Ingredients: Coconut Oil 1.5 tbsp (remove); Onions raw 1 medium (2-1/2 dia) (remove); Baby Carrots raw 12 medium (remove); Sherry dry 2 fl. oz (remove); Vegetable Juice Cocktail (V8) 2 cup (remove); *Coconut Milk 1 cup (remove); Ginger ground 1 tbsp (remove); *Red Curry Paste - Thai Kitchen 2 tbsp (remove); Brown Sugar 1 tsp packed (remove); *better than bouillon beef base 1.5 tsp (remove)

Number of Servings: 4

Ingredients

Coconut Oil, 1.5 tbsp (remove)Onions, raw, 1 medium (2-1/2" dia) (remove)Baby Carrots, raw, 12 medium (remove)Sherry, dry, 2 fl. oz (remove)Vegetable Juice Cocktail (V8), 2 cup (remove)*Coconut Milk, 1 cup (remove)Ginger, ground, 1 tbsp (remove)*Red Curry Paste - Thai Kitchen, 2 tbsp (remove)Brown Sugar, 1 tsp packed (remove)*better than bouillon beef base, 1.5 tsp (remove)

Directions

Saute onion until translucent; stir in carrots and saute until tender. Sprinkle veggies with bouillion stirring until coated; gradually stir in V8 and vermouth/sherry; add ginger, thai curry paste and brown sugar to taste.

Bring to a boil, stirring occasionally, then simmer 2-3 minutes; remove from heat and gradually stir in milk.

Return to heat and simmer 2 minutes.

Serving Size:�2 servings

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 152.2
Total Fat: 6.7 g
Cholesterol: 0.0 mg
Sodium: 705.8 mg
Total Carbs: 17.4 g
Dietary Fiber: 2.3 g
Protein: 3.2 g

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