Summer Squash and Coconut Curry Soup

Serves: 6
Total Calories: 47


1 tablespoon olive oil
1 cup chopped onion
3 cloves garlic minced
1 red bell pepper diced
1 1/2 pounds yellow squash cut into small cubes
4 kaffir lime leaves
2 teaspoons ground turmeric
2 cups water or unsalted vegetable broth
1 cup coconut milk
3 tablespoons


1. Heat the oil in a large heavy kettle over medium-low heat. Add the onion and saute 3 to 5 minutes or until translucent. Add the garlic and saute another 5 minutes.
2. Add the bell pepper, squash, and lime leaves to the kettle. Cook for a minute, then add the turmeric and stir well.
3. Add the water to the kettle, increase the heat to high, and bring to a boil. Reduce the heat to low and simmer 5 minutes or until the squash is tender.
4. Place the coconut milk and miso in a blender along with 2 cups of the soup. Blend until creamy and transfer to a large pot. Blend the remaining soup.
5. Before serving, heat the soup if necessary, but do not boil.

Nutritional Facts:

Serves: 6
Total Calories: 47
Calories from Fat: 20

This Summer Squash and Coconut Curry Soup recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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