Sharon's Creamy Thai Curry Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Sharon's Creamy Thai Curry Vegetable Soup calories by ingredient



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