Coconut Curry Soup with Dumplings
A comforting and flavorful Coconut Curry Soup with Dumplings that's perfect for weeknight dinners or special occasions.
Ingredients
For the soup base
- 1 tablespoon coconut oil Helps in sautéing the vegetables beautifully while adding flavor.
- 1 medium onion, chopped Provides essential depth of flavor.
- 2 cloves garlic, minced Adds aromatic goodness.
- 1 tablespoon ginger, minced Brings warmth and liveliness.
- 2 tablespoons curry powder Adds the key flavor to the soup.
- 1 can (14 oz) coconut milk Creamy and flavorful base.
- 4 cups vegetable broth Choose a low-sodium option.
- 1 cup carrots, sliced Adds sweetness and texture.
- 1 cup bell pepper, chopped Adds color and crunch.
- 1 cup spinach For nutritional boost and color.
- to taste none salt and pepper For flavor balancing.
For the dumplings
- 1 package dumplings (store-bought or homemade) Frozen variety preferred for convenience.
Instructions
Preparation
- Heat the coconut oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent (3-4 minutes).
- Stir in the minced garlic and ginger; sauté until aromatic.
- Sprinkle in the curry powder and cook for about a minute to release the oils.
- Pour in the coconut milk and vegetable broth; stir and bring to a gentle boil.
- Add the sliced carrots and bell pepper; let them simmer for about 10 minutes.
- Incorporate the spinach and season with salt and pepper.
- Prepare dumplings according to package instructions.
- Gently fold the dumplings into the soup to absorb the flavors.
- Allow to simmer together for a few more minutes before serving.
Notes
Pair with crusty bread or a light salad. For leftovers, store in an airtight container and reheat on medium heat. Add broth or coconut milk if it thickens.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 9gFat: 18gSaturated Fat: 12gSodium: 500mgFiber: 5gSugar: 5g
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