A source of fiber and vitamins, this curry soup made from roasted vegetables has anti-inflammatory properties thanks to turmeric and coconut milk. Its rich flavor and aroma make it perfect for a warming lunch.
RDA per 100 g?"By products" shows nutrients as in the original ingredients. "Prepared" takes into account the average nutrient losses for the main cooking method: boiling/stewing.
To boil: 10 min. Blend with a blender: 5 min. To boil: 2 min. Cool down: 20 min.
Keto, LCHF: Recipes, Rules, Description$$$
Odessa
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 coconutmilk (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.
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