Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- 4 cups chicken or vegetable broth
- 1 cup coconut milk
- Frozen or homemade dumplings (about 8-10)
- 1 cup carrots, sliced
- 1 cup spinach or kale, chopped
- Fresh cilantro and lime wedges for garnish
Instructions
- In a large pot, heat vegetable oil over medium heat. Add diced onion and cook until translucent.
- Stir in minced garlic and curry powder, cooking for another minute.
- Pour in broth and coconut milk, bringing to a simmer.
- Add dumplings and carrots, cooking until dumplings are heated through and carrots are tender.
- Stir in greens and cook for 2-3 minutes until wilted.
- Serve hot, garnished with cilantro and a squeeze of lime.
Notes
- Adjust spice levels by adding more or less curry powder.
- Use homemade or store-bought dumplings for convenience.
- This soup pairs well with crusty bread or rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 40mg