Vegetarian

Curried Coconut Vegetable Soup is for Soup.

Curried Coconut Vegetable Soup takes 10 minutes to prepare.

Curried Coconut Vegetable Soup takes 45 minutes to cook.

Curried Coconut Vegetable Soup makes 12 servings.

The ingredients for Curried Coconut Vegetable Soup are:

*Potato, raw, 2 large (3" to 4-1/4" dia.)
Carrots, raw, 4 large (7-1/4" to 8-1/2" long)
Celery, raw, 3 stalk, large (11"-12" long)
Yellow Peppers (bell peppers), 1 pepper, large (3-3/4" long, 3" dia)
Indian, Aromatic Basmati Rice, aprox 3/4 cup, 1.33 serving
Vegetable Broth, 1 - 2 cup
Salt, 1 tbsp
Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil, 1.5 tbsp
Onions, raw, .75 medium (2-1/2" dia)
Garlic, 1.5 clove
*Extra Virgin Olive Oil, 3 tbsp
Salt and spice to taste - dash of smoked paprika, 2 Tbsp curry, 1 tsp cardamom, 1/2 tsp Turmeric, white and black ground pepper, sea salt, ginger powder to taste.

Here is how you make Curried Coconut Vegetable Soup:

In large pot, saute finely chopped onion and garlic in olive oil until translucent . Add coins of carrot, chopped celery, 1/4" diced bell pepper, and 1/2" diced potatoes to pot. Cover w/water until 1" above veg. Add 1c veg broth. Salt and spice to taste - dash of smoked paprika, 2 Tbsp curry, 1 tsp cardamom, 1/2 tsp Turmeric, white and black ground pepper, sea salt, ginger powder to taste.Simmer 30-45 min until veg begins to be tender, stirring occasionally. Add 1c instant basmati rice, simmer another 10 mins. Serving Size: Makes 12 1-cup servingsNumber of Servings: 12Recipe submitted by SparkPeople user KAYAKISMET.

The nutritional information for Curried Coconut Vegetable Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 126.3

• Total Fat: 5.4 g
• Cholesterol: 0.0 mg
• Sodium: 700.5 mg
• Total Carbs: 18.4 g
• Dietary Fiber: 2.7 g
• Protein: 2.0 g

Curried Coconut Vegetable Soup is Indian cuisine.

The dietary needs meet for Curried Coconut Vegetable Soup is Vegan