See Also: Curried Vegetable-Rice Soup(recipes)
Curried Chicken & Vegetables with Rice(recipes)
Curried Rice & Green Beans(recipes)
Curried mussel and fennel soup(recipes)
Curried Sweet Potato Soup(recipes)
Curried lentil and lime soup(recipes)
Curried parsnip and apple soup(recipes)
Curried Shrimp with Coconut Ginger Rice(recipes)
Curried Creamy Sweet Potato Soup(recipes)
Vegetable Soup(recipes)

Curried Vegetable-Rice Soup (recipes)


Curried Vegetable-Rice Soup

Prep and Cook Time: 16 minutes

Yield: Makes 4 servings



Ingredients:



1package (16 ounces) frozen vegetable medley, such as broccoli, cauliflower, sugar snap peas and red bell peppers

1can (about 14 ounces) vegetable broth

3/4cup uncooked instant brown rice

2teaspoons curry powder

1/2teaspoon salt

1/2teaspoon hot pepper sauce or to taste

1can (14 ounces) unsweetened coconut milk

1tablespoon fresh lime juice









Preparation:





1.Combine vegetables and broth in large saucepan. Cover; bring to a boil over high heat. Stir in rice, curry powder, salt and pepper sauce; reduce heat to medium-low. Cover and simmer 8 minutes or until rice is tender, stirring once.2.Stir in coconut milk; cook 3 minutes or until heated through. Remove from heat. Stir in lime juice. Ladle into shallow bowls and serve immediately.







Lighten Up:

For a less rich soup with less fat and calories, substitute light unsweetened coconut milk. Most large supermarkets carry this in their international foods section.





Nutritional Information:







Serving Size:







Fiber

4 g







Carbohydrate

32 g







Saturated Fat

19 g







Total Fat

22 g







Calories from Fat

56 %







Calories

343







Protein

6 g







Sodium

774 mg









Dietary Exchange:







Fat

4-1/2







Vegetable

2







Starch

1