Yellow Coconut Curry Soup
Yellow Coconut Curry Soup
Ingredients
- 1 T ghee
- 3 large garlic cloves minced
- 1 T grated fresh ginger
- 2 T ground turmeric
- 1 cup unsweetened full-fat coconut milk
- 3 cups water
- 2 large zucchini spiralized into thin noodles
- Salt to taste
- 2 T fresh sliced spring onions for garnish
- 2 T fresh cilantro for garnish
Instructions
- Melt the ghee in a large pot over medium heat, and sauté the diced onions, minced garlic, and grated ginger. Mix well with a wooden spoon, and let the vegetables cook until they are tender (approximately 20 minutes).
- Once the vegetables are tender, stir in the turmeric, coconut milk, and water. Reduce the heat to low, and let the ingredients simmer for the next 10 minutes.
- Transfer half the mixture to a blender and set it on high. Blend the ingredients until you get a thick, homogeneous liquid with a light-yellow color. Pour the mixture back into the pot and mix well. Add salt to taste.
- Add the zucchini noodles to the pot and let them cook for a couple of minutes over low heat until they are tender.
- Divide the zucchini noodles and yellow curry broth evenly between two large bowls. Top with fresh cilantro. Serve immediately and enjoy!
Nutrition
Calories: 275kcalCarbohydrates: 10gProtein: 2gFat: 25g
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