I absolutely love a good soup during the winter months, and this curry soup is my all-time favorite. The myriad of flavors, from the curry powder to the dash of ginger, creates a comforting and nutritious family supper meal.
Can be made vegan or paleo depending if you want meat or not.
Hope you enjoy!
5 Minutes
15 Minutes
20 Minutes
4
1. Heat the oil in a large pot over medium heat. Add the onion, broccoli, and mushrooms, and cook, stirring occasionally, for 8 to 10 minutes until the vegetables are tender.
2. Once the veggies are soft, pour in the two cans of lite coconut milk, frozen peas, curry powder, ginger, salt, and pepper.
3. Stir everything together for 5 minutes and serve. Enjoy your delicious curry soup!
