Name: Red Curry Vegetable Soup
Ingredients: 1 Tbs. canola oil; 4 large green onions, thinly sliced, white and green parts separated; 12 oz. cauliflower, cut into 1-inch florets; 4 cups low-sodium vegetable broth; 6 oz. green beans, cut into 1-inch pieces; 1 15-oz. can petite diced tomatoes in juice; 3/4 cup light coconut milk; 2 Tbs. Thai red curry paste, such as Thai Kitchen; 1 Tbs. lime juice

vegetable soup

How can I make my vegetable soup more flavorful?

Can I use frozen vegetables in vegetable soup?

What vegetables are best for vegetable soup?

Can I use vegetable broth in my vegetable soup?

How can I make my vegetable soup creamy without cream?

How can I add protein to my vegetable soup?

This creamy, vegan Red Curry Vegetable Soup is loaded with colorful veggies and a spicy kick of flavor! A simple, one-pot recipe that's sure to be a crowd-pleaser.

Vegetarian

Vegan

Gluten Free

Lactose Free

Oils

milliliter

canola oil

Fresh Vegetables

gram

green onion

cauliflower

Stocks & Broths

Reduced Sodium Vegetable Broth

green beans

Canned Vegetables

diced tomatoes

Canned & Dry Milk

canned light coconut milk

Sauces

red curry paste

Juice

lime juice

Trans fatty acids

Sodium

Minerals

Calories

Carbohydrates

Protein

Total monounsaturated fatty acids

Saturated Fat

Choline

Vitamins

Vitamin A

Beta-carotene

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Manganese

Copper

Zinc

Vitamin C

Total polyunsaturated fatty acids

Sugar

Dietary Fiber

Water

Vitamin K

Lutein+zeaxanthin

Alpha-carotene

Potassium

Phosphorus

Magnesium

Iron

Calcium

Lycopene

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Red Curry Vegetable Soup

Baking Goods

Produce

Meal

Condiment & Toppings

Beverages

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