Heart-Healthy Red Curry Soup
Warm, comforting, and brimming with vibrant flavors, this Heart-Healthy Red Curry Soup is the perfect blend of nutrition and indulgence. Made with creamy light coconut milk, low-sodium vegetable broth, and a medley of colorful vegetables like sweet potato, bell pepper, zucchini, and baby spinach, this recipe is a dedication to wholesome eating. Infused with aromatic ginger, garlic, and bold red curry paste, every spoonful sings with delightful spice and zest, balanced by tangy lime juice and soy sauce. Served over a bed of hearty brown rice and finished with fresh cilantro, this easy-to-make soup is ready in just 45 minutes and ideal for a nutritious weeknight dinner. Packed with antioxidants and heart-healthy ingredients, this dish is a guilt-free way to savor the rich flavors of Thai-inspired cuisine. Perfect for those craving a nourishing, plant-based, and deliciously satisfying meal!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, chopped onion
- 3 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 2 tablespoons red curry paste
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) light coconut milk
- 1 large, peeled and cubed sweet potato
- 1 medium, sliced bell pepper
- 1 medium, sliced zucchini
- 2 cups, packed baby spinach
- 2 tablespoons lime juice
- 2 tablespoons low-sodium soy sauce
- 0.5 cup, chopped fresh cilantro leaves
- 2 cups, cooked brown rice
Instructions
Heat olive oil in a large pot over medium heat.
Add the chopped onion and cook until softened, about 5 minutes.
Stir in the minced garlic and grated ginger, and cook for another 1 minute until fragrant.
Add the red curry paste and stir well to combine with the onion mixture.
Pour in the vegetable broth and coconut milk, and bring to a gentle simmer.
Add the cubed sweet potato and cook for 10 minutes, or until the sweet potato starts to soften.
Add the sliced bell pepper and zucchini, and simmer for another 5-7 minutes, until the vegetables are tender.
Stir in the baby spinach, allowing it to wilt into the soup.
Add lime juice and soy sauce for additional flavor, stirring well.
If needed, season with additional lime juice or soy sauce to taste.
Remove from heat and stir in the fresh cilantro leaves.
Serve the red curry soup hot over a scoop of cooked brown rice in each bowl, for a hearty and satisfying meal.
Nutrition Facts
Calories |
1427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 4609 mg | 200% | |
| Total Carbohydrate | 200.9 g | 73% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 45.6 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 496 mg | 38% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 2957 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
