Skinnytaste · by Gina Homolka★ 5.0 (1)
Roasted Red Kuri Coconut Curry Soup
NUTRITION · PER SERVING100M COOK
CAL 10%·PRO 9%
CARBS 41G81% OF CAL
7G FIBER2G ADDED10G INTRINSIC22G OTHER12G TOTAL SUGAR
FAT 4G19% OF CAL
3G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant Indian-inspired coconut curry soup with roasted red kuri squash balanced by cumin, garam masala, and cilantro. Serve with garlic naan for a complete meal.
mainindiansoup🌀 blender🍪 sheet pan🍲 stockpot🔥 ovendairy freegluten free
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 4.25 - 4.5 lbs kuri red squash (I used 2)
- 1 tsp coconut oil (or olive oil)
- 1/2 tsp roasted cumin
- 1 3/4 tsp garam masala
- 2 1/4 tsp madras curry powder
- 1/2 medium onion (minced)
- 2 shallots (minced)
- 3 cloves garlic (minced)
- 1 cup light coconut milk
- 4 cups fat free (low sodium vegetable or chicken broth)
- salt and fresh pepper to taste
- 1/4 cup chopped fresh cilantro
- hot chili pepper (diced (optional))
At a glance
PER SERVING · TIME 100M
CAL 10%·PRO 9%
CARBS 41G81% OF CAL
7G FIBER2G ADDED10G INTRINSIC22G OTHER12G TOTAL SUGAR
FAT 4G19% OF CAL
3G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 30m
- Sodium
- 398mg
- Total sugar
- 12g
- Added sugar
- 2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1501mg
- Calcium
- 130mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 398MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.