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curried-veggie-soup-recipe

Curried Veggie Soup Recipe

A delicious and hearty vegan soup with a blend of vegetables and curry spices.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Indian
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 1 tablespoon Olive Oil
  • 1 Onion, chopped
  • 2 cloves Garlic, minced
  • 1 tablespoon Curry Powder
  • 2 cups Carrots, sliced
  • 2 cups Potatoes, diced
  • 4 cups Vegetable Broth
  • 1 cup Coconut Milk
  • 1 cup Frozen Peas
  • to taste Salt and Pepper

Instructions 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and minced garlic. Sauté until the onion is translucent.
  3. Stir in the curry powder and cook for another minute.
  4. Add the sliced carrots and diced potatoes. Cook for 5 minutes, stirring occasionally.
  5. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes, or until the vegetables are tender.
  6. Stir in the coconut milk and frozen peas. Cook for another 5 minutes.
  7. Season with salt and pepper to taste. Serve hot.

Nutritional Value

Calories: 150kcal | Carbohydrates: 25g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 500mg | Potassium: 600mg | Fiber: 7g | Sugar: 8g | Vitamin A: 800IU | Vitamin C: 20mg | Calcium: 80mg | Iron: 3mg

Keywords

Curried, Soup, Vegan
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