Name: Curry Soup with Baked Vegetables
Cook time: 17 min
Total time: 17 min
Yield: 1 dish
Cuisine: Indian
Ingredients: Oven-Baked Vegetables; Water; Coconut milk (unsweetened); Lemon; Lemon zest; Table salt; Curry; Black pepper

Allowed on diets
Diet	Status
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

Inventory: Blender

Kitchen: Indian

870

Servings: 4 (1 serving ≈ 313 gram)

Digestion time: 3 hour

First prepare Oven-Baked Vegetables. You will need 650 g of the prepared baked vegetables for this soup.

Put the baked vegetables in a saucepan, add water (450 g), and bring to a boil. Add coconut milk (130 g), salt (3 g), curry powder (2 g), and black pepper (1 g).

Bring the soup back to a boil and blend until smooth and creamy. Boil for another 1-2 minutes, stirring constantly.

Season with lemon juice (10 g) and lemon zest (4 g). Serve warm, or cool and store covered in the refrigerator.

Related recipes

Oven-Baked Vegetables

Used in recipes

Grilled Broccoli

Published: 04.06.2026

Author:

Roman Klymenko

15 years on low-carb nutrition

Any remaining questions? Ask chatGPT.:

If you have any questions about the recipe "Curry Soup with Baked Vegetables", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!

Ask a question

List of videos from YouTube about the keto version of the recipe "Curry Soup with Baked Vegetables":

Leave your review about the recipe. "Curry Soup with Baked Vegetables", if you have cooked according to it:

Add a review

Include ingredient	Ingredient	Qty, g
Include ingredient: Oven-Baked Vegetables	Oven-Baked Vegetables	Ingredient quantity for Oven-Baked Vegetables in g
Include ingredient: Water	Water	Ingredient quantity for Water in ml
Include ingredient: Coconut milk (unsweetened)	Coconut milk (unsweetened)	Ingredient quantity for Coconut milk (unsweetened) in ml
Include ingredient: Lemon	Lemon	Ingredient quantity for Lemon in g
Include ingredient: Lemon zest	Lemon zest	Ingredient quantity for Lemon zest in g
Include ingredient: Table salt	Table salt	Ingredient quantity for Table salt in g
Include ingredient: Curry	Curry	Ingredient quantity for Curry in g
Include ingredient: Black pepper	Black pepper	Ingredient quantity for Black pepper in g

	Product release:	1 250
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
Add a dish to the menu

17
	To boil	10
	Blend or grind	5
	To boil	2
	Cool down	20

Proteins	1.1
Fats	3.2
Plaid	1.5
Net carbohydrates	2.3
Fructose	0.2
Calories	45 kcal
Indexes
Glycemic index	20.8
Glycemic load	0.9
Insulin index, II	15.3
Disease inflammatory index, DII	-0.27
Antioxidant, ORAC	1 189

Weight loss	Detention	Set
5%	3%	3%
972	1350	1620

Nutrient	% of RDA
U	????51
C	2833299951
K	14191931143
B6	7751431
A	7981644
B9	5541152

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Reduce the amount carbohydrates Add more proteins Add more fats

Nutrient	% of RDA
Fructose	??????
Chlorine	9991192
Iron	732541
Sodium	6661263
Calcium D-Glucarate	66123063
Manganese	565752
Potassium	565743
Prebiotics	5559?5

Nutrient	% of RDA
Palmitic acid (Saturated)	13131320?26
Lauric acid	10101220107

Curry Soup with Baked Vegetables

Related recipes

Used in recipes

We recommend reading