Low Fat Creamy Coconut Curry Soup
Indulge in a vibrant and nourishing bowl of Low Fat Creamy Coconut Curry Soup, a guilt-free twist on the classic comfort food. Bursting with the bold flavors of red curry paste, aromatic ginger, and fresh lime juice, this silky puree is a feast for both the eyes and the taste buds. Packed with wholesome veggies like carrots and red bell pepper, and enriched with low-fat coconut milk, it delivers a creamy texture without excess calories. Perfect for cozy nights or meal prep, this hearty soup comes together in just 45 minutes, making it a quick and healthy option for busy families. Garnished with fresh cilantro for a zesty finish, it’s a vegetarian delight that’s as satisfying as it is nutritious. Keywords: low-fat soup, coconut curry, vegetable broth soup, healthy dinner ideas.
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Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 1 medium Onion
- 3 Garlic cloves
- 1 inch Fresh ginger
- 2 medium Carrots
- 1 medium Red bell pepper
- 3 tablespoons Red curry paste
- 1 14-ounce can Low-fat coconut milk
- 4 cups Vegetable broth
- 1 tablespoon Soy sauce
- 2 tablespoons Lime juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Fresh cilantro
Instructions
Chop the onion, mince the garlic, and grate the ginger. Thinly slice the carrots and red bell pepper.
Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until they are translucent, about 5 minutes.
Add the minced garlic and grated ginger to the pot. Stir and cook for an additional 2 minutes, until fragrant.
Add sliced carrots and red bell pepper to the pot and cook for 5-7 minutes, until the vegetables start to soften.
Stir in the red curry paste, ensuring all the vegetables are well-coated. Cook for another 2 minutes.
Pour in the low-fat coconut milk and vegetable broth. Stir to combine everything thoroughly.
Bring the soup to a simmer. Cook for about 15 minutes, allowing the flavors to meld and the vegetables to become tender.
Stir in soy sauce, lime juice, salt, and black pepper. Adjust the seasoning to your taste.
Remove the pot from heat and let it cool slightly. Use an immersion blender to puree the soup until creamy and smooth.
Reheat the soup gently if it has cooled too much. Garnish with freshly chopped cilantro before serving.
Nutrition Facts
Calories |
800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5026 mg | 219% | |
| Total Carbohydrate | 114.0 g | 41% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 34.6 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 292 mg | 22% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 3083 mg | 66% | |
*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.
