Coconut Curry Vegetable Soup
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
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.
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.