Vegetable Curry Soup
This light curry soup is a delicious way to get in your veggies, serve with naan, crusty bread, or rice to make it a more filling meal.
My Notes:
Servings:
Ingredients
- 1 tablespoon(s) light oil (such as canola or vegetable)
- 1 yellow onion chopped
- 1 1/2 tablespoon(s) fresh ginger minced or grated
- 2 clove(s) garlic minced or pressed
- 1 medium carrots peeled and grated
- 1 red bell pepper chopped
- 1 large zucchini chopped
- 1 tablespoon(s) curry powder (or more to taste)
- 2 cup(s) vegetable broth
- 1 tomato chopped
- salt & pepper to taste
- 1/3 cup(s) plant-based cream or full-fat coconut milk
Instructions
- In a large pot, heat the oil and sautรฉ the onion. Add the minced ginger and garlic then continue for 2-3 more minutes.
- Next, add the peeled and grated carrot and sautรฉ for about 2 minutes, stirring occasionally. Add the chopped peppers and zucchini. Cook the vegetables for about 5 minutes, season with curry powder and mix well.
- Next, pour in the broth and bring to a boil. Cook covered for about 10 minutes until the vegetables are soft. In the meantime, add the chopped tomatoes. Season with salt and pepper to taste.
- Once vegetables are cooked, take off from heat and blend using a hand blender. Add in the cream, season for taste, mix well and serve.
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 116kcal | Carbohydrates: 11g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 494mg | Potassium: 477mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4162IU | Vitamin C: 59mg | Calcium: 37mg | Iron: 2mg
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