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(Vegan) Coconut Curry Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.9809
Energy (kCal)632.9121
Carbohydrates (g)40.4603
Total fats (g)51.0084
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large pot, sautè carrots, onions and curry powder (or curry paste) in oil on medium heat for 2-3 minutes. | 2. Stir in the green beans, asparagus and mushrooms; sautè another few minutes or until the mushrooms are slightly softened. | 3. Stir in the lemongrass puree, coconut milk and vegetable broth. Heat through until hot (not boiling!) for only a few minutes, remove from the stove top* and serve immediately. | 4. Garnish soup with fresh cilantro. Season with salt and pepper, to taste. | 5. *Remember the soup will continue to cook, the asparagus will start to go soggy and the green beans will turn that unappetizing army green color so DON'T overcook. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    carrot 2 -3 sliced 0.0 0.0 0.0 0.0
    yellow onion 1 diced - - - -
    curry powder 1 -2 tablespoons desired desired 0.0 0.0 0.0 0.0
    oil - - - -
    asparagus 1 cup cut 26.8 5.1992 2.948 0.1608
    mushroom 1 1/2 cups sliced - - - -
    lemongrass puree 2 teaspoons - - - -
    coconut milk 7 ounces unsweetened 456.4268 10.9939 4.5444 47.3096
    vegetable broth 8 ounces 149.6853 24.2672 5.4885 3.5380000000000003
    cilantro - - - -
    salt - - - -
    black pepper cracked - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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