Description
A warm, creamy coconut curry soup loaded with vegetables and served with dumplings. Perfect for cool weather comfort.
Ingredients
Scale
- 1 can coconut milk
- 4 cups vegetable broth
- 2 tablespoons curry paste
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 cup carrots, sliced
- 1 cup bell peppers, chopped
- 2 cups baby spinach
- 1 package dumplings (store-bought or homemade)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat a large pot and add a splash of oil.
- Sauté the onion, garlic, and ginger until fragrant.
- Stir in the curry paste and cook for one minute.
- Pour in the vegetable broth and coconut milk and stir well.
- Add the carrots and bell peppers and simmer for ten minutes.
- Add the dumplings and cook according to the package instructions.
- Stir in the baby spinach until it wilts.
- Taste and adjust with salt and pepper as needed.
- Garnish with fresh cilantro and serve hot.
Notes
For a healthier twist, consider using whole grain or vegetable dumplings, adding extra greens, or reducing coconut milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: coconut curry, soup, dumplings, vegetarian, easy recipe