Description
A hearty and flavorful coconut curry soup with soft dumplings.
Ingredients
Scale
- 1 can coconut milk
- 2 cups vegetable broth
- 1 tablespoon curry powder
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 cup carrots, sliced
- 1 cup bell peppers, chopped
- 1 cup spinach
- 1 cup flour for dumplings
- 1 teaspoon baking powder
- 1/2 cup water
- Salt to taste
- Pepper to taste
Instructions
- Heat a pot over medium heat and add onion, garlic, and ginger.
- Sauté until onions are translucent.
- Add carrots and bell peppers, cooking for another 5 minutes.
- Stir in curry powder and cook for 1 minute.
- Add coconut milk and vegetable broth, bringing to a simmer.
- In a bowl, mix flour, baking powder, water, salt, and pepper to form dumpling dough.
- Drop spoonfuls of dough into the simmering soup.
- Cover and cook for 10 minutes until dumplings are cooked through.
- Add spinach and cook for an additional 2 minutes.
- Season with salt and pepper, then serve hot.
Notes
- Adjust spices according to your taste.
- Use any vegetables you prefer.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Coconut Curry Soup, Dumplings, Vegan Soup