Curry Garden Vegetable Soup
Cuisine: American
Author: Janelle
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
A healthy recipe for a soup full of hearty vegetables, beans and curry.
  • 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
  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!
¼ cup of red curry paste makes soup spicy. If you would like it less spicy, adjust curry paste.
Recipe by the chic brûlée at