VEGAN COCONUT CURRY SOUP
VEGAN COCONUT CURRY SOUP
INGREDIENTS
| 1 | ON TOP® Coconut Whip: 425g |
|---|---|
| 2 | Large sweet potato, spiraled: 1 |
| 3 | Small white onion, diced: 1 |
| 4 | Cloves garlic, minced: 3 |
| 5 | Fresh Ginger, minced: 15g |
| 6 | Red bell pepper : 1 |
| 7 | Yellow curry powder: 30g |
| 8 | Low-sodium vegetable broth: 700ml |
| 9 | Frozen green peas: 65g |
| 10 | Juice of 1/2 lime |
Directions
| 1 | Preheat the oven to 220°C. |
|---|---|
| 2 | Place your spiraled sweet potato noodles on a rimmed baking sheet in one layer (as best as possible). Bake for 10 minutes. |
| 3 | In a separate pot, sauté diced onion in 50ml of water until tender (5-6 minutes). |
| 4 | Add the garlic, ginger, and red bell pepper and sauté 2 minutes more. |
| 5 | Add the curry powder, vegetable broth, and coconut milk. Simmer over medium heat for 15-20 minutes. |
| 6 | Add the green peas and lime juice and stir to combine. |
| 7 | Top with sweet potato noodles, lime juice and a sprinkle of chopped cilantro, if desired. |
| 8 | Yield: 130g x 8 Servings |
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