Low protein recipes | Curry soup

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Curry soup

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Yield

Number of servings: 6

Serving size: 1 cup (250 ml)

Ingredients

1 Tbsp (15 ml) olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 Tbsp (15 ml) fresh ginger, finely chopped
2 medium carrots, diced
1 cup (250ml) butternut squash, diced
1 tsp (5 ml) curry powder
2 Tbsp (30 ml) tomato paste
4 cups (1000 ml) water
2 pkg G.Washington golden broth (0945)
1 cup (250 ml) unsweetened coconut drink (Coconut Dream)
Salt and pepper

Preparation

In a saucepan, heat oil. Sauté onions until they are translucent. Add garlic and ginger and cook for 30 seconds. Add carrots and butternut squash and cook for 30 seconds. Add curry powder and cook for 30 seconds. Add tomato paste, water and golden broth pakages.
Bring to a boil and let simmer covered for 25 minutes or until vegetables are tender.
Add the coconut drink and heat.
Adjust seasoning if necessary by adding salt and pepper.
Garnish with fresh cilantro before serving.

Nutritional facts

Serving
Recipe

Energy

53 kcal
Protein

1.2 g
PHE

46 mg
TYR

30 mg
LEU

62 mg
VAL

47 mg
ILE

42 mg
MET

15 mg
LYS

60 mg

Energy

319 kcal
Protein

7.5 g
PHE

278 mg
TYR

177 mg
LEU

369 mg
VAL

280 mg
ILE

254 mg
MET

90 mg
LYS

362 mg

© Genevieve Lafrance 2024