Coconut Curry Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 5
  • 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

View full nutritional breakdown of Coconut Curry Vegetable Soup calories by ingredient



Number of Servings: 5

Ingredients


    Butternut Squash, 1 cup, cubes
    Spaghetti Squash, 1 cup
    Carrots, 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

Directions

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.