Coconut Curry Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Butternut Squash, 1 cup, cubes Spaghetti Squash, 1 cupCarrots, raw, .75 cup, grated Onions, raw, 1 medium, chopped coarsely (2-1/2" dia) Curry powder, 1 tbsp Haiku Coconut Milk, 1 cup Spinach, frozen, 1 cup *Clove of Garlic, 1 serving Water, 1 cup or to taste. Could alternatively use broth (8 fl oz) Salt and chili flakes to taste
Saute onion, then add chopped garlic, shortly followed by curry powder. After a few minutes add all vegetables and stir till they are coated. After cooking for a few minutes pour in coconut milk and simmer till vegetables are cooked and flavours are melded. Add salt and chili flakes to taste. Remove from stove, cool slightly and blitz till you reach a desired consistency. Various veggies can be substituted, depending on what you have in the fridge.
Serving Size: Makes about 5 cups
Number of Servings: 5
Recipe submitted by SparkPeople user SILVERBALL.
Serving Size: Makes about 5 cups
Number of Servings: 5
Recipe submitted by SparkPeople user SILVERBALL.
Nutritional Info Amount Per Serving
- Calories: 111.5
- Total Fat: 6.0 g
- Cholesterol: 0.0 mg
- Sodium: 64.1 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 4.1 g
- Protein: 2.8 g
Member Reviews