Curried Vegetable Soup

Curried Vegetable Soup

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Servings: 6
Calories: 246


  • 1/2 tsp ground turmeric
  • 1/4 tsp Laos powder
  • 1 garlic clove crushed
  • 1 medium onion grated
  • 2 tbsp groundnut peanut oil
  • 8 oz potatoes
  • 8 oz carrots
  • 4 oz green cabbage
  • 1 green pepper
  • 4 oz shelled green peas
  • 15 floz medium-thick coconut milk
  • 15 floz vegetable stock
  • 2 curry leaves chopped (optional)
  • 1 stalk lemon balm chopped


  • Put the turmeric, Laos powder or equivalent, garlic, onion and 1 tbsp of oil into an electric blender or food processor amd blend to a smooth paste.
  • Peel and dice the potatoes.
  • Thinly slice the carrots.
  • Shred the cabbage.
  • Core, deseed and dice the pepper.
  • Heat the remaining oil in a wok or large frying pan over a medium heat.
  • Add the spice and onion paste and stir-fry for 2 minutes or until it cleanly leaves the sides of the pan.
  • Add the coconut milk and stock and bring all to the boil.
  • Add the vegetables, curry leaves if required, and lemon balm.
  • Simmer uncovered until the vegetables are tender but not over cooked.
Calories: 246 kcal
Carbohydrates: 21 g
Protein: 5 g
Fat: 18g
Saturated Fat: 14 g
Sodium: 340 mg
Potassium: 613 mg
Fiber: 4 g
Sugar: 6 g
Vitamin A: 6722 IU
Vitamin C: 49 mg
Calcium: 55 mg
Iron: 4 mg
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