Curry Garden Vegetable Soup

January 23, 2012

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On these cold winter nights, nothing is more comforting than a bowl of homemade soup. This past weekend, my mom and grandmother set out to make a hearty, fresh and healthy vegetable soup with loads of flavor and a Thai-inspired ingredient list. Mission accomplished. 

You start out with all of the ingredients in a classic vegetable soup (onions, carrots, green beans, cabbage, diced tomatoes), and then add a couple Thai ingredients for a richly spicy, aromatic twist.

All you need for this is some low fat coconut milk and red curry paste, all of which are found in your supermarket’s Asian food aisle. Red curry paste is made of herbs such as lemongrass, galangal (Thai ginger) and fresh red chilis and is frequently used as a base in Asian soups and sauces. Delicious! Once you make the recipe below, you can embellish it by adding kidney beans, chickpeas or spinach if you’d like. This soup is so easy to make and if you make it on a Sunday, you can use it for lunches the rest of the week.

Curry Garden Vegetable Soup

Ingredients 
2 Tbls. olive oil
2 cups match stick sliced carrots
1 ½ diced onions
4 large garlic cloves minced
¼ cup red curry paste (*see cook’s note)
4 cups fat free chicken broth
1 ½ cups diced Savoy cabbage
2 cups green beans, cleaned and cut
1 cup low fat coconut milk
1 – 28 oz can diced tomatoes

Directions:
In a large stock pot, heat olive oil until warm
Add carrots, onions and garlic


Saute over low heat until softened, about 5-10 minutes
Add red curry paste and stir until veggies are covered
Add chicken broth and heat until warm
Add cabbage, green beans, coconut milk and tomatoes

Lower heat and simmer covered for about 15-20 minutes until string beans are tender.
To serve, top with grated parmesan cheese and crusty bread croutons.
Additions: Small red kidney beans, chickpeas, or cannellini beans or spinach wilted on top before serving!
* Cooks Note: ¼ cup of red curry paste makes soup spicy. If you would like it less spicy, adjust curry paste.


Curry Garden Vegetable Soup
 
Author:
Recipe type: Appetiser
Cuisine: American
Prep time:
Cook time:
Total time:
 
A healthy recipe for a soup full of hearty vegetables, beans and curry.
Ingredients
  • 2 Tbls. olive oil
  • 2 cups match stick sliced carrots
  • 1 ½ diced onions
  • 4 large garlic cloves minced
  • ¼ cup red curry paste (*see cook’s note)
  • 4 cups fat free chicken broth
  • 1 ½ cups diced Savoy cabbage
  • 2 cups green beans, cleaned and cut
  • 1 cup low fat coconut milk
  • 1 – 28 oz can diced tomatoes
Instructions
  1. In a large stock pot, heat olive oil until warm
  2. Add carrots, onions and garlic
  3. Saute over low heat until softened, about 5-10 minutes
  4. Add red curry paste and stir until veggies are covered
  5. Add chicken broth and heat until warm
  6. Add cabbage, green beans, coconut milk and tomatoes
  7. Lower heat and simmer covered for about 15-20 minutes until string beans are tender.
  8. To serve, top with grated parmesan cheese and crusty bread croutons.
  9. Additions: Small red kidney beans, chickpeas, or cannellini beans or spinach wilted on top before serving!
Notes
¼ cup of red curry paste makes soup spicy. If you would like it less spicy, adjust curry paste.

 

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  • ciaolinda

    Love this !!!

    • Janelle

      Love the curry!

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