Tomato curry peach shrimp soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 164.4
  • Total Fat: 4.1 g
  • Cholesterol: 57.0 mg
  • Sodium: 60.3 mg
  • Total Carbs: 21.2 g
  • Dietary Fiber: 3.6 g
  • Protein: 10.9 g

View full nutritional breakdown of Tomato curry peach shrimp soup calories by ingredient


Introduction

This is a really easy to make dish that tastes great and is very low-cal! Very tasty and the mix of curry, peach, tomato and shrimp is great!

The toppings are not included in the overall calorie calculations as they are optional. This is a really easy to make dish that tastes great and is very low-cal! Very tasty and the mix of curry, peach, tomato and shrimp is great!

The toppings are not included in the overall calorie calculations as they are optional.
Number of Servings: 4

Ingredients

    2 tbs curry powder (add extra chili for more fire!)
    1 tbs olive oil
    2 cloves of garlic (remember to cut in half and pick out the sprout inside to smell less garlicky tomorrrow!)
    2 medium onions, chopped
    2 cans of chopped tomato
    1 can of peach slices in a light syrup
    150g shrimp (I use frozen, but fresh are equally great)

    Could be topped with yoghurt and finely chopped red pepper or onion depending on taste.

Directions

Fry the chopped onion, curry and garlic in the oil.

Add the two cans of tomato and allow to boil through.

Some prefer to blend the soup here, but for a chunkier style just continue on to..

Discard the syrup in the can and add the peaches, bring back to the boil and allow to simmer again for a few minutes.

Add the shrimp, warm through.

Serve in bowls with a spoonful of natural yoghurt and sprinkle with chopped red onion or peppers.

Enjoy!

Number of Servings: 4

Recipe submitted by SparkPeople user LUNALIFE.