Coconut Curry Vegetable Soup Recipe

Coconut Curry Vegetable Soup Recipe
Coconut Curry Vegetable Soup Recipe photo by Taste of Home
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Coconut Curry Vegetable Soup Recipe

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I've been a vegetarian since high school, so modifying recipes to fit my meatless requirements is a challenge I enjoy. This soup tastes rich and creamy and is packed with nutrients! —Carissa Sumner, Washington, Washington DC
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.

Ingredients

  • 1 tablespoon canola oil
  • 2 celery ribs, chopped
  • 2 medium carrots, chopped
  • 6 garlic cloves, minced
  • 1 tablespoon minced fresh gingerroot
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground turmeric
  • 1 can (14-1/2 ounces) vegetable broth
  • 1 can (13.66 ounces) light coconut milk
  • 1 medium potato (about 8 ounces), peeled and chopped
  • 1/2 teaspoon salt
  • 1 package (8.8 ounces) ready-to-serve brown rice
  • Lime wedges, optional

Directions

In a large saucepan, heat oil over medium heat. Add celery and carrots; cook and stir 6-8 minutes or until tender. Add garlic, ginger, curry powder and turmeric; cook 1 minute longer.
Add broth, coconut milk, potato and salt; bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until potato is tender. Meanwhile, heat rice according to package directions.
Stir rice into soup. If desired, serve with lime wedges. Yield: 6 servings.
Originally published as Coconut Curry Vegetable Soup in Healthy Cooking Annual Recipes Annual 2016, p23

Nutritional Facts

3/4 cup: 186 calories, 8g fat (4g saturated fat), 0 cholesterol, 502mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

  • 1 tablespoon canola oil
  • 2 celery ribs, chopped
  • 2 medium carrots, chopped
  • 6 garlic cloves, minced
  • 1 tablespoon minced fresh gingerroot
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground turmeric
  • 1 can (14-1/2 ounces) vegetable broth
  • 1 can (13.66 ounces) light coconut milk
  • 1 medium potato (about 8 ounces), peeled and chopped
  • 1/2 teaspoon salt
  • 1 package (8.8 ounces) ready-to-serve brown rice
  • Lime wedges, optional
  1. In a large saucepan, heat oil over medium heat. Add celery and carrots; cook and stir 6-8 minutes or until tender. Add garlic, ginger, curry powder and turmeric; cook 1 minute longer.
  2. Add broth, coconut milk, potato and salt; bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until potato is tender. Meanwhile, heat rice according to package directions.
  3. Stir rice into soup. If desired, serve with lime wedges. Yield: 6 servings.
Originally published as Coconut Curry Vegetable Soup in Healthy Cooking Annual Recipes Annual 2016, p23

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