Vegetable Curry Soup

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Vegetable Curry Soup

This light curry soup is a delicious way to get in your veggies, serve with naan, crusty bread, or rice to make it a more filling meal.
My Notes:
Prep Time15 minutes
Cook Time20 minutes
Meal Type: Main Course, Soup
Special: Freezer-Friendly, Gluten-Free, Nut-Free, Seasonal (Cold Weather), Soy-Free
Tool: Mixer/Handmixer, Stove
Ingredient: bell pepper, Carrots, Tomatoes, Zucchini
Servings: 4
Ingredients
Instructions
  • In a large pot, heat the oil and sauté the onion. Add the minced ginger and garlic then continue for 2-3 more minutes.
  • Next, add the peeled and grated carrot and sauté for about 2 minutes, stirring occasionally. Add the chopped peppers and zucchini. Cook the vegetables for about 5 minutes, season with curry powder and mix well.
  • Next, pour in the broth and bring to a boil. Cook covered for about 10 minutes until the vegetables are soft. In the meantime, add the chopped tomatoes. Season with salt and pepper to taste.
  • Once vegetables are cooked, take off from heat and blend using a hand blender. Add in the cream, season for taste, mix well and serve.
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 116kcal | Carbohydrates: 11g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 494mg | Potassium: 477mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4162IU | Vitamin C: 59mg | Calcium: 37mg | Iron: 2mg
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