Vegetarian Vietnamese curry soup

Name: Vegetarian Vietnamese curry soup
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Yield: 6 servings
Cuisine: Vietnamese
Ingredients: 2 tsp olive oil; 1 cup(s) uncooked onion(s) chopped; 2 medium clove(s) garlic clove(s) minced; 1 Tbsp ginger root fresh, chopped; 1 Tbsp curry powder; 1 tsp lemon zest grated; 1 medium green pepper(s) seeded and chopped; 2 medium uncooked carrot(s) sliced diagonally into 1/4-inch thick pieces; 8 medium cremini mushroom(s) or button mushrooms, sliced; 14 oz fat free vegetable broth canned; 2 cup(s) water; 2 leaf/leaves bay leaf; 1 tsp table salt; 2 cup(s) uncooked potato(es) red, diced; 14 fl oz light unsweetened coconut milk canned; 4 Tbsp cilantro fresh, chopped

SmartPoints® value per serving

Total Time

48 min

Prep

30 min

Cook

18 min

Serves

Difficulty

Easy

This hearty, satisfying soup is full of robust flavor yet is super-easy to put together. You only need one large stockpot to make it and it can be ready to go in less than an hour. First, the onions, garlic, and ginger are cooked down and softened, then are flavored with curry powder and grated lemon zest. The soup gets lots of its heft from green peppers, carrots, cremini mushrooms, and red potatoes, as well as vegetable broth and unsweetened coconut milk. Garnishing with some fresh cilantro right before serving adds a pop of color and brightness to the finished dish.

Ingredients

olive oil

2 tsp

uncooked onion(s)

1 cup(s), chopped

garlic clove(s)

2 medium clove(s), minced

ginger root

1 Tbsp, fresh, chopped

curry powder

1 Tbsp

lemon zest

1 tsp, grated

green pepper(s)

1 medium, seeded and chopped

uncooked carrot(s)

2 medium, sliced diagonally into 1/4-inch thick pieces

cremini mushroom(s)

8 medium, or button mushrooms, sliced

fat free vegetable broth

14 oz, canned

water

2 cup(s)

bay leaf

2 leaf/leaves

table salt

1 tsp

uncooked potato(es)

2 cup(s), red, diced

light unsweetened coconut milk

14 fl oz, canned

cilantro

4 Tbsp, fresh, chopped

Instructions

Heat oil in a large stock pot over medium-high heat. Add onion, garlic and ginger and sauté 2 minutes. Stir in curry powder and lemon zest and cook 2 minutes, until curry is fragrant. Add pepper, carrots and mushrooms and stir to combine. Add broth, water, bay leaves and salt, and bring to a boil.
Stir in potatoes and coconut milk and return to a boil. Reduce heat to medium and cook until potatoes are fork-tender, about 10 minutes.
Remove bay leaves. Ladle soup into bowls and top each serving with 1 tablespoon of chopped cilantro.
Serving size: about 1 cup

Vegetarian Vietnamese curry soup

Ingredients

Instructions

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