Roasted Red Kuri Coconut Curry Soup
- 4.25 - 4.5 lbs kuri red squash
- 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)
- This recipe is gluten-free (some ingredients require gluten-free brands)
- This recipe is paleo
- Produce
- Chili pepper, hot (1)
- Cilantro, fresh (1/4 cup)
- Cumin, roasted (1/2 tsp)
- Garlic (3 cloves)
- Kuri red squash (4 1/4 lbs)
- Onion, medium (1/2)
- Shallots (2)
- Canned Goods
- Coconut milk, light (1 cup)
Vegetable or chicken broth, fat free low sodium (4 cups)
- Cooking & Baking
- Coconut oil (1 tsp)
- Garam masala (1 3/4 tsp)
- Madras curry powder (2 1/4 tsp)
- Salt and fresh pepper (1)
Preparation
Read recipe preparation on skinnytaste.com
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Recipe Stats
Published November 9, 2011 (1 year ago).
40 people saved this recipe.
