Try this Red Curry Soup recipe, or contribute your own.
Suggest a better descriptionChop onion, celery and carrots. Healthy sauté until caramelized about 3-5 minutes. Add V-8 juice and garbanzo beans. In food processor or blender blend 1 can diced tomatoes, garlic, broccoli and spinach. Add blended mixture and all remaining ingredients: hot curry, parsley, mustard, ground pepper and horseradish, if using. Bring to a boil and immediately reduce to simmer. Simmer for 20 minutes and serve.
The coconut milk adds creaminess, but also a lot more calories. The horseradish gives it a lot of extra kick.
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Serving Size: 1 Serving (112g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 66 | ||
Calories from Fat: 30 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 2.7g | 14 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 53.3mg | 2 % | |
Potassium 337.8mg | 9 % | |
Total Carbohydrate 8.7g | 3 % | |
Dietary Fiber 2.4g | 9 % | |
Sugars, other 6.3g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 66
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