Vegetable Curry Soup

Vegetable Curry Soup

Vegetable Curry Soup


1 hour

Details
  • Servings:   6
  • Calories:   302
  • Protein:   10g
  •  
  • Fiber:   6g
  • Sugar:   11g
  • Carb Total:   29g
  •  
  • Trans Fat:   1g
  • Saturated:   9g
  • Fat Total:   16g
  •  
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   soup
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Cuisine
  • mexican
Ingredients
  • 1 whole Butternut Squash, Peeled, Deseeded And Chopped Into 1/2 Inch Cubes
  • 2 Tablespoons Olive Oil
  • 2 whole Shallots, Finely Chopped
  • 3 cloves Garlic, Finely Chopped
  • 3 whole Carrots, Chopped Into 1/2 Inch Cubes
  • 2 whole Parsnips, Chopped Into 1/2 Inch Cubes
  • 6 cups Chicken Stock
  • 1 cup Coconut Milk
  • 2 whole Bay Leaves
  • ½ teaspoons Turmeric
  • ½ teaspoons Ground Coriander
  • ½ teaspoons Ground Cumin
  • 1 dash Cayenne Pepper
  • 1 teaspoon Salt (or More To Taste)
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