Coconut Curry Vegetable Soup

Coconut Curry Vegetable Soup is a vibrant and comforting dish that combines the rich flavors of coconut milk and aromatic spices with a medley of fresh vegetables. Perfect for a late-night craving, this soup is both nourishing and satisfying.

Ingredients

• Coconut milk - 400 ml
• Vegetable broth - 500 ml
• Carrot - 1 medium, diced
• Red bell pepper - 1 medium, diced
• Broccoli florets - 100 g
• Spinach - 100 g
• Onion - 1 small, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Curry powder - 1 tablespoon
• Olive oil - 1 tablespoon
• Lime juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Steps

1. In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, and ginger, and sauté until the onion is translucent, about 3-4 minutes.
2. Stir in the curry powder and cook for an additional minute until fragrant.
3. Add the diced carrot and red bell pepper to the pot, and sauté for about 5 minutes until they begin to soften.
4. Pour in the vegetable broth and bring to a simmer. Cook for 10 minutes, allowing the flavors to meld.
5. Add the broccoli florets and continue to simmer for another 5 minutes.
6. Stir in the coconut milk and spinach, cooking for an additional 2-3 minutes until the spinach wilts.
7. Season with lime juice, salt, and black pepper to taste.
8. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 32 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 18 g
• Unsaturated Fat: 4 g
• Water: 0.6 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Coconut milk offers healthy fats that may improve heart health.

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