Ingredients
Scale
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp curry powder
- 4 cups low-sodium vegetable broth
- 1 tbsp fresh ginger, grated
- 2 cups chopped mixed vegetables (bell peppers, carrots)
- 3 garlic cloves, minced
- Juice of 1 lime
Instructions
- Prep your ingredients by chopping vegetables and mincing garlic and ginger.
- In a large pot over medium heat, sauté garlic and ginger in oil until fragrant (1-2 minutes).
- Add chopped vegetables and curry powder; sauté until they soften (4-5 minutes).
- Stir in coconut milk and vegetable broth; bring to a gentle simmer.
- Allow the soup to simmer on low for about 20 minutes.
- Before serving, stir in lime juice and garnish with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 21g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg