Thursday, September 3, 2009

Ginger Coconut Vegetable Soup



My little sister is not so little anymore. She's graduated from college, living in California with her boyfriend, going to graduate school...and cooking up a storm. I've always loved cooking for her, but now it sounds like she's become quite the chef herself. Last night she told me about a curried chicken soup she was making, and I immediately wanted to hop on a plane and go join her for dinner. Since that obviously wasn't possible, I did the next best thing and used her idea as inspiration for my own soup. What I came up with was a Ginger Coconut Vegetable Soup. It's not as hearty as hers, but rather a light appetizer soup.

Ginger Coconut Vegetable Soup
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Ingredients:
4 cups low-sodium chicken broth (make sure it's gluten free)
1 cup chopped carrots
1 cup chopped celery
1 1/2 cups chopped red peppers
2 cups chopped mushrooms
1 tsp. minced fresh ginger
1 tsp. curry powder
1/2 tsp cinnamon
1/2 tsp. red chile pepper flakes (this makes it spicy, so use less if you don't want that)
2 tsp. low sodium soy sauce (wheat free)
1/4 cup coconut milk
4 lemon wedges

Directions:
  1. Spray a large soup pan with cooking spray and heat on medium heat. Add the carrots and celery and saute about 2-3 minutes.
  2. Add the red peppers and mushrooms and saute another 2-3 minutes, stirring occasionally.
  3. Add the ginger and spices and stir completely.
  4. Add the chicken broth, soy sauce, and coconut milk, stirring the whole time.
  5. Allow the soup to simmer for 15 minutes, stirring occasionally.
  6. Pour into 4 individual bowls and squeeze a wedge of lemon into each bowl directly before serving.
Serves 4


Ginger Coconut Vegetable Soup

Dietary Exchange Per Serving
1/2 fat, 1 vegetable

Thanks, Grace, for the inspiration!


Grace's Inspiring Curried Chicken Soup

And if you have time, head over to Linda's blog carnival, What Can I Eat That's Gluten Free for more great ideas! The theme this week is appetizers, so I guess my soup kind of counts...

Head to Flipping Fast Fridays for 30-minute meals!

8 comments:

Linda said...

That sounds great! How creative! Thanks for linking up to the blog carnival.

Grace said...

Mmmmmm. What you didn't realize was that you were the inspiration for my cooking, which, in this case, inspired you. So basically you were your own inspiration...not a bad thing to be!

Love you - and your blog (:

Brian said...

Great looking soup! I love fresh homemade soups, thanks for sharing this recipe.

GF Gidget said...

Hello lover! That soup sounds to die for!

Chelsey said...

This looks simply delicious! I can't wait to try it :)

seymour said...

I ended up getting niki to make a soup just like this for my cold. Onion, carrot, celery and sweet potatoes seasoned with ginger aand lavender. Add apple, mint and a squirt of honey. Serve with a cayenne top! My only problem was we left the lavender in, won't do that again! Cocunut would've been great, next time.

Anonymous said...

The soup looks delicious and pretty easy to prepare. But isn't curry powder gluten? Wheat Belly by Wm. Davis lists it as gluten but I would love to learn otherwise.

Iris said...

Hi Anon- No, curry powder does not generally contain gluten. You should always check the ingredients since each brand will use different ingredients in their curry powder. But I've never seen a brand that had gluten.

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