|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 17g||83%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 3g||10%|
|Total Sugars 3g|
|Vitamin C 35mg||173%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Here's a homemade vegetarian and vegan Indian coconut curried soup recipe spiced with Madras curry powder, which has a unique and rich taste distinct from other curry blends. Madras is an intensely flavorful and spicy curry blend from the south of India, which is also common in Thai curries. If you like vegetable soup recipes or Indian food, try this Indian-inspired spicy Madras curry soup, made with broccoli, carrots, and coconut milk, and topped off with fresh chopped cilantro to give it that extra depth of flavor.
Serve this Madras curry soup perhaps paired with rice or couscous, or, for a complete Indian meal, pair it with a vegetable rice biryani.
2 cups water
1 cup broccoli florets, chopped
1 tablespoon olive oil
1/4 onion, sliced
3 cloves garlic, minced
1/2 carrot, sliced thinly
1/2 cup mushrooms, sliced
1 (12-ounce) can coconut milk
1 cup vegetable broth
1/2 lime, juiced
1 teaspoon kosher salt
2 teaspoons Madras curry powder
1 tablespoon fresh cilantro, chopped
Gather the ingredients.
Bring 2 cups of water to a boil in a small saucepan over high heat. Add broccoli and cook for 1 minute. Drain broccoli well and set aside.
In a medium saucepan or large skillet, heat olive oil over medium heat and add onions. Sauté for a few minutes, just until onions are soft. Add minced garlic, carrot, mushrooms, and cooked broccoli and cook for an additional 2 minutes.
Add coconut milk and broth to pan and stir well to combine. Add lime juice, salt, and curry powder, then let mixture slowly simmer for about 5 minutes, being careful not to let soup boil.
Remove from heat and serve soup with chopped fresh cilantro.