Coconut Curry Soup

Coconut Curry Soup is a creamy and flavorful dish that combines the richness of coconut milk with aromatic spices, creating a comforting and healthy meal. This soup is packed with vegetables and is perfect for a light yet satisfying lunch.

Ingredients

• Coconut milk - 400 ml
• Vegetable broth - 500 ml
• Carrot - 1 medium, diced
• Red bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, grated
• Curry powder - 1 tablespoon
• Turmeric - 1 teaspoon
• Lime juice - 1 tablespoon
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Steps

1. In a large pot, heat the olive oil over medium heat. Add the minced garlic and grated ginger, sauté for about 1 minute until fragrant.
2. Add the diced carrots, red bell pepper, and zucchini to the pot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables start to soften.
3. Stir in the curry powder and turmeric, cooking for an additional 1-2 minutes to toast the spices.
4. Pour in the coconut milk and vegetable broth, and bring the mixture to a gentle simmer.
5. Let the soup simmer for about 15 minutes, allowing the flavors to meld and the vegetables to become tender.
6. Add lime juice, and season with salt and black pepper to taste.
7. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 350
• Protein: 5 g
• Carbs: 45 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 17 g
• Unsaturated Fat: 3 g
• Water: 0.6 L

Health Benefits

• Rich in antioxidants from vegetables and spices.
• Contains healthy fats from coconut milk, promoting heart health.

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