Dinner

Vegetarian Vietnamese Curry Soup is for Dinner.

Vegetarian Vietnamese Curry Soup takes 30 minutes to prepare.

Vegetarian Vietnamese Curry Soup takes 18 minutes to cook.

Vegetarian Vietnamese Curry Soup makes 4 servings.

The ingredients for Vegetarian Vietnamese Curry Soup are:

Olive Oil, 2 1tsp (remove)
Onions, raw, 1 cup, chopped
Garlic, 2 medium cloves, minced
Fresh Ginger Root, 3 tsp, chopped
Curry powder, 1 tbsp
Lemon zest, 1 tsp
Green Peppers (bell peppers), .75 cup, chopped
Carrots, raw, 1 cup, chopped
Mushrooms, fresh, 8 medium chopped
Water, 2 cup
Vegetable Broth, 14 oz
Bay Leaf, 2
Salt, 1 tsp
Red Potato, 2 cups, diced
Coconut Milk, 2/3 cup OR Lite Coconut Milk, 1 2/3 cup
Cilantro, raw, 4 tbsp

Here is how you make Vegetarian Vietnamese Curry Soup:

Heat oil in large stock pot over medium-high heat. Add onion, garlic, and ginger and sautee 2 minutes. Stir in curry powder and lemon zest and cook 2 minutes, until curry is fragrant. Add pepper, carrots and mushrooms and stir to combine. Add broth, water, bay leaves and salt, and bring to a boil.Stir in potatoes and coconut milk and return to a boil. Reduce heat to medium and cook until potatoes are fork-tender, about 10 minutes.Remove bay leaves. Ladle soup into bowls and top each serving with 1 tbsp of chopped cilantro. Yields about 1 1/2 cups per serving.You could also add some red pepper for added heat. Or, you could use some curry paste in place of the curry powder. I sometimes add zucchini instead of green peppers. Enjoy!Number of Servings: 4Recipe submitted by SparkPeople user AMBER.GUILLOT.

The nutritional information for Vegetarian Vietnamese Curry Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 189.5

• Total Fat: 10.9 g
• Cholesterol: 0.0 mg
• Sodium: 1,088.1 mg
• Total Carbs: 21.6 g
• Dietary Fiber: 3.8 g
• Protein: 4.2 g

The dietary needs meet for Vegetarian Vietnamese Curry Soup is Vegetarian