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Tuesday, February 25, 2014

Red Curry Vegetable Soup

I am back and ready to overload you with all the recipes I have come up with from the past two months. Trust me, there are A LOT! 

This recipe came about when my mom sent me a package with eight cans of coconut milk. I wanted to come up with various ways to use the canned good, but once I made this soup I knew that curry was going to be the only thing they were to be used for. Making a curry soup is simple and versatile. You are welcome to use whatever vegetables your tummy desires and it will still turn out delicious!

My  vegan red curry vegetable soup makes about seven cups with only 150 calories per cup.

1 can coconut milk
2 c carrots, chopped
2 c water
2 broccoli spears, chopped
1 medium onion, diced
1/2 large zucchini, chopped
2 tbsp + 1 tsp red curry paste
2 tbsp liquid aminos (or soy sauce)
1 tbsp ginger, minced
1/2 tbsp coconut oil
1 tsp garlic, minced
1/2 tsp nutmeg
3 bay leaves 
seasoning (garlic powder, pepper)

In a pot 3 quarts or greater, combine onion, ginger, coconut oil, and garlic. Allow these ingredients to brown on medium-high heat. Add the curry paste and vegetables and allow to cook for five minutes while occasionally stirring. Add the water, coconut milk, liquid aminos, bay leaves, nutmeg, and other seasonings. Make sure all the ingredients are mixed well and allow the soup to simmer on low-medium heat with the cover for 30 minutes, or until the vegetables are tender. To allow the soup to thicken, uncover the pot and cook for another 10 to 15 minutes while occasionally stirring. 


  • Serve the soup with cashews, green onions, fresh herbs, or any garnish you feel is appropriate. 
  • A cup of soup along with a 1/2 cup of brown or white rice makes a healthy, low calorie meal.

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