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The ingredients needed to cook Indian curry coconut soup:
- Provide 24 oz chicken broth
- Prepare 6 oz coconut milk
- Take 3 carrots, shredded
- Prepare 2 onions, grated
- Use 1 apple, grated
- Provide 3 clove garlic, grated
- Provide 1 tbsp Ginger, grated
- Use 1 tbsp curry powder
- Prepare 1 can Rotel
- You need lemon juice
- You need salt
- Get ground black pepper
- Use cilantro
Steps to make Indian curry coconut soup:
- Sauté onion, garlic and ginger.
- Once slightly brown add veggies, apple and curry powder. Let simmer a few minutes then add broth. Bring to a boil.
- Whisk together tomato puree and coconut milk, add to pot. If it's too thick add more chicken broth.
- Simmer for at least 30 minutes. On a low heat the soup can sit for up to 4 hours.
- Before serving add a pinch of salt and pepper. Garnish with cilantro.
This warming winter soup features chickpeas, red lentils, quinoa, zucchini, carrot, spinach, and a mild & creamy coconut curry broth. As you may have guessed from the ingredient list, this soup is PACKED with plant-based protein. Vegan and gluten-free. *Note: Curry powder is not a common ingredient used in traditional Indian cooking, but rather an invention of the British to evoke the flavors of Indian cuisine. View top rated Indian coconut soup recipes with ratings and reviews. Calabaza, Corn, and Coconut Soup Gourmet,.
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