Coconut Curry Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 176.3
  • Total Fat: 13.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,174.9 mg
  • Total Carbs: 12.8 g
  • Dietary Fiber: 4.3 g
  • Protein: 4.7 g

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

This is a recipe I made up while trying to figure out how the Atlanta Bread Company made theirs. I think I did pretty well! For a vegetarian spin, use Knorr's vegetable bouillon in place of the chicken bouillon. This is a recipe I made up while trying to figure out how the Atlanta Bread Company made theirs. I think I did pretty well! For a vegetarian spin, use Knorr's vegetable bouillon in place of the chicken bouillon.
Number of Servings: 8

Ingredients

    2 cans coconut milk
    2 large bags of fresh mixed vegetables (broccoli, carrots, cauliflower blend)
    6 cups of chicken broth (you may use chicken bouillon cubes or substitute vegetable bouillon to cut down the sodium)
    4 Tbs curry powder (more or less to taste)

Directions

Cook/boil the vegetables in the chicken broth until soft.

Reduce heat, stir in the coconut milk and curry.

Use a potato-masher to mash the vegetables (or remove them from the soup and puree in food-processor, then return to soup).

Enjoy before a meal or with a sandwich.

Number of Servings: 8

Recipe submitted by SparkPeople user BANANAMAMA2.

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