Creamy Curry and Veggie Soup
| 1 min read
Total Time:
45 minutes
Prep Time:
15 minutes
Cooking Difficulty:
Medium
Serving Amount
Ingredients
2 Tbsp. olive oil
1⁄2 white onion, finely chopped
2 garlic cloves, minced
1 4 oz. jar, red curry paste
8 oz. fresh white mushrooms, sliced
2 13.5 oz. cans light coconut milk
1 Tbsp. brown sugar
1 lime, juiced
1 cup cherry tomatoes, halved
salt to taste
Instructions
Step 1
In a large pan over medium low heat, add olive oil. Once oil is warm, add onion and garlic and sauté until fragrant.
Step 2
Turn the temperature up to medium, add curry paste and allow it to sauté for about 5 minutes with the garlic and onions. Add mushrooms and sauté until lightly softened. Add coconut milk and brown sugar and stir. Allow to simmer for about 10 minutes, then add cherry tomatoes and cook for another 5 minutes. Add lime and salt to taste. Stir.
