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.
Prep Time15 minutes mins
Cook Time20 minutes mins
Servings: 4
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.
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
Find it online:
https://www.easyveganmealplan.com/recipe/vegetable-curry-soup/