Coconut Curry Vegetable Soup

THE ROASTED ROOT(1)
Jennie M.: "so good. i roasted the cauliflower to add an extr…" Read More
15Ingredients
35Minutes
190Calories

Ingredients

US|METRIC
  • 2 tablespoons coconut oil (or olive oil)
  • 1/2 yellow onion (medium, finely chopped)
  • 6 sweet baby peppers (cored and chopped)
  • 2 large carrots (peeled and chopped)
  • 5 cloves garlic (minced)
  • 1 tablespoon fresh ginger (peeled and grated)
  • 1/2 head cauliflower (chopped into florets)
  • 2 tablespoons curry powder (yellow)
  • 1 teaspoon sea salt (to taste)
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 ounce coconut milk (can full-fat)
  • 3 cups vegetable broth (* low-sodium recommended)
  • 2 tablespoons lime juice
  • 2 teaspoons pure maple syrup
  • 1 bunch green onion (chopped, for serving)
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    NutritionView More

    190Calories
    Sodium56% DV1350mg
    Fat14% DV9g
    Protein10% DV5g
    Carbs9% DV27g
    Fiber32% DV8g
    Calories190Calories from Fat80
    % DAILY VALUE
    Total Fat9g14%
    Saturated Fat7g35%
    Trans Fat
    Cholesterol
    Sodium1350mg56%
    Potassium820mg23%
    Protein5g10%
    Calories from Fat80
    % DAILY VALUE
    Total Carbohydrate27g9%
    Dietary Fiber8g32%
    Sugars12g24%
    Vitamin A150%
    Vitamin C310%
    Calcium10%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Jennie M. 2 years ago
    so good. i roasted the cauliflower to add an extra depth of flavor, and added mushrooms. very easy and delicious.

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