I’ve been a vegetarian since high school, so modifying recipes to fit my meatless requirements is a challenge I enjoy. This soup tastes rich and creamy, and it’s packed with nutrients!
—CARISSA SUMNER WASHINGTON, DC
PREP: 15 MIN. • COOK: 25 MIN. • MAKES: 6 SERVINGS
1 tablespoon canola oil
2 celery ribs, chopped
2 medium carrots, chopped
6 garlic cloves, minced
1 tablespoon minced fresh gingerroot
2 teaspoons curry powder
1/2 teaspoon ground turmeric
1 can (14 1/2 ounces) vegetable broth
1 can (13.66 ounces) light coconut milk
1 medium potato (about 8 ounces), peeled and chopped
1/2 teaspoon salt
1 package (8.8 ounces) ready-to-serve brown rice
Lime wedges, optional
1. In a large saucepan, heat oil over medium heat. Add celery and carrots; cook and stir 6-8 minutes or until tender. Add garlic, ginger, curry powder and turmeric; cook 1 minute longer.
2. Add broth, coconut milk, potato and salt; bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until potato is tender. Meanwhile, heat rice according to package directions.
3. Stir rice into soup. If desired, serve with lime wedges.
Per 3/4 cup: 186 cal., 8g fat (4g sat. fat), 0 chol., 502mg sod., 22g carb. (3g sugars, 2g fiber), 3g pro.
Diabetic Exchanges: 1 1/2 starch, 1 1/2 fat.