COCONUT CURRY VEGETABLE SOUP
I've been a vegetarian since high school, so modifying recipes to fit my meatless requirements is a challenge I enjoy. This soup tastes rich and creamy and is packed with nutrients! -Carissa Sumner, Washington, DC
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, heat oil over medium heat. Add celery and carrots; cook and stir 6-8 minutes or until tender. Add garlic, ginger, curry powder and turmeric; cook 1 minute longer., Add broth, coconut milk, potato and salt; bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until potato is tender. Meanwhile, heat rice according to package directions., Stir rice into soup. If desired, serve with lime wedges.
Nutrition Facts : Calories 186 calories, Fat 8g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 502mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
CURRIED COCONUT VEGETABLE NOODLE SOUP
Provided by Food Network
Time 35m
Yield 8 servings
Number Of Ingredients 27
Steps:
- For the soup base: Place the coconut meat, scallion, jalapeno pepper, dates, garlic, ginger, curry powder, shiitake powder, curry paste, salt, 1 tablespoon lime juice, tamarind paste, in a high speed blender adding just enough coconut water to cover the ingredients. Blend until smooth and creamy, adding the remaining coconut water in a thin and steady stream through the top of the blender while the blender is running. Serve at room temperature or heat, if desired. Set aside.
- For the kelp noodles: Rinse the kelp noodles in water. Drain well and cut to desired length. Place the noodles in a bowl and toss with the lime zest, lime juice, grated fresh ginger, chile flakes, and toasted sesame oil, to taste. Set aside, approximately 15 minutes to soften.
- For the vegetable mixture for the soup: Choose your favorite seasonal Asian vegetables. Slice thin or shredded for an array of color and texture in your dish.
- Place approximately a 1/2 cup noodles in a deep bowl, top with vegetables of your choice, adding the soup base, as desired. Garnish with fresh cilantro leaves and serve with lime wedges.
COCONUT VEGETABLE SOUP
This is a great soup. It uses fried onion flakes, which Bergy first told me about. You can find it in Asian markets; sometimes they have fried garlic- I'm sure that would work well also.
Provided by PalatablePastime
Categories Coconut
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in a saucepan; add shallots, garlic, ginger, and crushed red peppers and cook until it becomes aromatic.
- Add the carrots, zucchini, cabbage, and celery, stirring it up to coat veggies with spices.
- Add the stock, coconut milk, lemongrass and turmeric.
- Simmer soup, uncovered, on low heat, for 15-20 minutes, or until vegetables are cooked to your liking.
- To serve, place a small handful of bean sprouts in the bottom of each bowl.
- Top bean sprouts with soup, and garnish with onion flakes, and serve with a squeeze of lemon wedge.
Nutrition Facts : Calories 284.2, Fat 19.4, SaturatedFat 10.3, Cholesterol 7.2, Sodium 380.6, Carbohydrate 20.6, Fiber 2.8, Sugar 8.7, Protein 10.5
SWEET POTATO, COCONUT AND GINGERROOT SOUP
Fresh gingerroot, coconut milk and Progresso™ vegetable stock provide a unique flavor foundation for this sophisticated, but easy sweet potato soup.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Fresh gingerroot, coconut milk and Progresso™ vegetable broth provide a unique flavor foundation for this sophisticated, but easy sweet potato soup.
- In blender or food processor, place half of the soup mixture (see tip). Cover; blend on high speed until smooth, scraping down sides if necessary. Puree soup until smooth. Repeat with remaining soup. Return mixture to saucepan; beat in coconut milk and lime juice with whisk. Reheat 5 minutes over medium heat (do not boil).
- Ladle into serving bowls; garnish with sprinkling of lime peel and cilantro leaves.
Nutrition Facts : Calories 360, Carbohydrate 40 g, Cholesterol 0 mg, Fat 4, Fiber 6 g, Protein 4 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 11 g, TransFat 0 g
COCONUT NOODLE & VEGETABLE SOUP
Simple bowl food like this spicy soup is just what you need after a long day
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 11
Steps:
- Put a large pan over a medium heat. Cook the curry paste in the oil for 1 min until it starts to release its aroma. Pour in the stock and coconut milk and bring to the boil. Reduce the heat to a simmer and stir in the noodles. Simmer for 7 mins, then stir in the mushrooms and sugar snaps. Cook for 3 mins more, then add the beansprouts, fish sauce and lime juice. Remove the pan from the heat.
- Ladle the noodles and soup into bowls, then scatter with spring onions, mint and coriander to serve.
Nutrition Facts : Calories 296 calories, Fat 10 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 1.97 milligram of sodium
VEGETABLE SOUP WITH COCONUT MILK
A nice heartwarming soup for winter. Just a little different:) This serves 8 @ 1.5 points each for those on W W. I have listed points values beside each ingredient.
Provided by Jogreen
Categories Coconut
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Chop all the vegetables roughly and place in a large saucepan.
- Add enough water to just cover the vegetables and add the salt and garlic.
- Bring to a boil then reduce to a simmer and cook for about 45minutes until the vegetables are soft.
- Keep topping up the water to JUST cover the vegetables if necessary.
- Stir in the curry powder and mix well.
- Remove from heat and puree the mixture. I use a stick blender. Do Not Tip Out The Water!
- Stir in the coconut milk and reheat gently.
- Enjoy!
Nutrition Facts : Calories 199.3, Fat 12.2, SaturatedFat 10.6, Sodium 615.6, Carbohydrate 22.3, Fiber 3.3, Sugar 4.5, Protein 3.7
COCONUT CURRIED VEGETABLE SOUP
When it comes to meatless dishes, Indian cuisine has the right idea. Layers of flavorful vegetables, spices and broth come together to create a deliciously complex meal to please even the staunchest meat lovers.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 8
Number Of Ingredients 15
Steps:
- In 5-quart Dutch oven, heat oil over medium-high heat. Stir in onion and salt; cook 3 to 5 minutes or until tender and beginning to brown. Add garlic, gingerroot, jalapeño chile and curry powder. Cook and stir 30 seconds. Add broth, tomatoes, coconut milk, potatoes and cauliflower. Heat to boiling. Reduce heat to slow boil and cook uncovered 15 to 20 minutes, stirring occasionally, until potatoes are tender.
- Stir in frozen sweet peas; cook 3 minutes longer. Garnish with cilantro and cashews.
Nutrition Facts : Calories 250, Carbohydrate 25 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 4 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 7 g, TransFat 0 g
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