Description
A creamy, flavorful soup made with coconut milk, vegetables, and spices, perfect for a cozy meal with a hint of spice.
Ingredients
Units
Scale
- 1 tablespoon vegetable oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 1 teaspoon ground turmeric
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 1 medium sweet potato, peeled and diced
- 1 cup sliced mushrooms
- 1 red bell pepper, sliced
- 1 cup baby spinach
- 1 tablespoon soy sauce
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the garlic and ginger, cooking for another minute.
- Add the red curry paste and turmeric, stirring until fragrant.
- Pour in the vegetable broth and coconut milk, stirring to combine.
- Add the diced sweet potato and bring the soup to a boil.
- Reduce the heat and simmer for 10-15 minutes, or until the sweet potato is tender.
- Add the mushrooms and bell pepper and cook for another 5 minutes.
- Stir in the baby spinach, soy sauce, and lime juice.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
Notes
- For extra protein, add tofu or chickpeas.
- Adjust the curry paste to your preferred spice level.
- Leftovers store well in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg