Vegetarian

Sharon's Creamy Thai Curry Vegetable Soup is for Soup.

Sharon's Creamy Thai Curry Vegetable Soup takes several minutes to prepare.

Sharon's Creamy Thai Curry Vegetable Soup takes several minutes to cook.

Sharon's Creamy Thai Curry Vegetable Soup makes 4 servings.

The ingredients for Sharon's Creamy Thai Curry Vegetable Soup are:

Coconut Oil, 1.5 tbsp (remove)
Onions, raw, 1 medium (2-1/2" dia) (remove)
Baby Carrots, raw, 12 medium (remove)
Sherry, dry, 2 fl. oz (remove)
Vegetable Juice Cocktail (V8), 2 cup (remove)
*Coconut Milk, 1 cup (remove)
Ginger, ground, 1 tbsp (remove)
*Red Curry Paste - Thai Kitchen, 2 tbsp (remove)
Brown Sugar, 1 tsp packed (remove)
*better than bouillon beef base, 1.5 tsp (remove)

Here is how you make Sharon's Creamy Thai Curry Vegetable Soup:

Saute onion until translucent; stir in carrots and saute until tender. Sprinkle veggies with bouillion stirring until coated; gradually stir in V8 and vermouth/sherry; add ginger, thai curry paste and brown sugar to taste.Bring to a boil, stirring occasionally, then simmer 2-3 minutes; remove from heat and gradually stir in milk.Return to heat and simmer 2 minutes.Serving Size:?2 servings

The nutritional information for Sharon's Creamy Thai Curry Vegetable Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 152.2

• Total Fat: 6.7 g
• Cholesterol: 0.0 mg
• Sodium: 705.8 mg
• Total Carbs: 17.4 g
• Dietary Fiber: 2.3 g
• Protein: 3.2 g