Summit Soup by USSA Chef Allen Tran
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick coconut curry soup with roasted almonds, sriracha, and fresh lime. It comes together in just 15 minutes with aromatic spices and tender vegetables, making it a light main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 6 cups Almond Breeze Unsweetened Original Almondmilk Coconutmilk
- 1 Tbsp. coconut or olive oil
- 4 cloves garlic minced
- 1 shallot diced
- 1 red bell pepper diced
- 2 carrots diced
- 1 head cauliflower
- 1 tsp. ground cumin
- 1/2 tsp. black pepper
- 2-3 Tbsp. chili paste or sriracha sauce
- 1/4 cup soy sauce or liquid aminos
- 2 limes zest and juice
- 2 13.6oz cans coconut milk
- 2 cups shredded or diced chicken or meat alternative
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 15m
- Sodium
- 944mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 435mg
- Calcium
- 38mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 944MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.