Asian

Coconut Curry Vegetable Soup is for Soup.

Coconut Curry Vegetable Soup takes 20 minutes to prepare.

Coconut Curry Vegetable Soup takes 40 minutes to cook.

Coconut Curry Vegetable Soup makes 1 servings.

The ingredients for Coconut Curry Vegetable Soup are:

1/4 zucchini, cut into pieces shaped in your preferred shape (I like half-circles, personally)

1/4 squash, similarly cut

1/2 onion, coarsely chopped

1/2 big beefsteak tomato, or 1 full large Roma, or some equivalent, coarsely chopped

4 or so stalks of celery, chopped

edamame ( I used about a cup, I'm thinkin)

6-ish large mushrooms, no stems, sliced

1/2 green pepper, coarsely chopped

1 roasted red pepper, chopped

1 jalapeno, deseeded and deribbed, finely chopped

1/4 sweet potato (or yam), skinned, cubed about 1"

water or vegetable broth to cover (see my post on vegetable broth)

about 1 tbsp of "garlic pepper salt" or garlic salt or garlic powder ( 1 tsp if using powder)

vanilla soymilk, light (about 1 cup, to guesstimate)

a couple dashes of balsamic vinegar

dried red chili pepper flakes (dash to your heart's desire)

a heavy shake of curry powder

about 1/4 cup of dried shredded coconut

Here is how you make Coconut Curry Vegetable Soup:

Okay, so . . . .. . . my creation process is basically trial-and-error, although if I may be honest, there is very rarely error in my cooking adventures. Sorry people but I rarely time things, or measure things, or stick to recipes. I just add stuff and experiment and usually really love it! A chop-as-I-go process. When I make something again, it's bound to be different based on what I have on hand that time around. So this particular event started with a medium-sized soup pot. I poured in my veggie broth and set the heat at a medium (5-6) on the stovetop. I added the vegetables, waiting until very late in the cooking to add the mushrooms since they soak up liquids in weird ways. Try to add the potatoes and onions pretty early on, as they take a bit longer to cook through. While the veggies were simmering away, I dashed in the soymilk (I used Silk Vanilla Light), just enough to make it the slightest bit creamy. The vanilla goes really well with the spiciness and the curry powder that I shook in next. Finally I added the shredded coconut, which I think you can pretty much throw in whenever you want. Then I cooled it down to about a 3 and let it simmer for about 10 more minutes. I ladled myself a bowl and it was YUM! This Dish Is :veg*anlow in fat and calorieshigh in protein (thanks edamame and soymilk!)somewhat spicy, slightly salty, kinda sweetreally colorful and visually appealing!Number of Servings: 1Recipe submitted by SparkPeople user BRANDIWINE84.

The nutritional information for Coconut Curry Vegetable Soup is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 167.8

• Total Fat: 13.3 g
• Cholesterol: 0.0 mg
• Sodium: 10.5 mg
• Total Carbs: 12.6 g
• Dietary Fiber: 0.0 g
• Protein: 1.5 g

Coconut Curry Vegetable Soup is Asian cuisine.

The dietary needs meet for Coconut Curry Vegetable Soup is Vegan