Coconut Curry Vegetable Soup

Well, it’s official. My first sick day of the season.  Congested, achey, coughing, wheezing, the works.  I’m terrible at being sick mainly because I’m terrible at laying in bed all day; especially when a sunny, snowy mountain is taunting me through my window.  Strap on the skis and let nature do the healing?  It’s yet to be decided. But in the mean time, to appease my restlessness I decided to mix up a pot of my favorite go-to soup. I’m ashamed I haven’t posted any soup recipes to date but today, I right my wrong.  This recipe is a tasty, easy-to-make crowd pleaser.   Coconut milk gives this curried soup the right amount of creamy sweetness that will leave you and your guests begging for seconds.

Although a classic vegetarian recipe, if you prefer your soups with a little more gusto, feel free to add one chicken breast, shredded.  Also, try substituting the rice called for in this recipe, with any other grain you are trying to clear out of your pantry. Try barley for extra fiber. Try lentils for extra protein.  Not kidding, from start to finish, this takes 20 minutes.  That is hard to beat when preparing a healthy, filling, homemade meal.

Coconut Curry Vegetable Soup
(not necessarily in that order)
INGREDIENTS
  • 1 package (16oz) frozen stir-fry vegetables –if you’re feeling ambitious use fresh veggies
  • 1 can (14oz) vegetable broth
  • ¾ cup uncooked instant brown rice
  • 2 teaspoons curry powder
  • ½ teaspoon salt
  • ½ teaspoon hot pepper sauce1 can (14oz) unsweetened coconut milk
  • 1 Tablespoon lime juice
*Makes 4 servings
1.  Combine vegetables and broth in a large saucepan.  Cover and bring to a boil over high heat.  
2.  Stir in rice, curry powder, salt and hot pepper sauce.  Reduce heat to low; cover and simmer 8 minutes or until rice is tender, stirring once.

3.  Stir in coconut milk; cook 3 minutes or until heated through.
4.   Remove from heat; stir in lime juice and serve.

TIP 1:  For a lighter soup with less fat and fewer calories, use lite unsweetened coconut milk.  This is found in the international of any supermarket.

This is the difference between regular and lite coconut milk. Lite coconut milk contains 50% less fat than regular coconut milk

TIP 2: Double this recipe.  Eat to your heart’s content and freeze the remaining half for an unexpected sick day, or a day you don’t feel like cooking.
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