Description
A warm and filling soup perfect for spring dinners, featuring delicious dumplings and a flavorful curry broth.
Ingredients
Scale
- 2 cups vegetable broth
- 1 cup coconut milk
- 1 tablespoon curry powder
- 1 teaspoon ginger, grated
- 1 cup carrots, diced
- 1 cup peas
- 1 cup dumplings (store-bought or homemade)
- Salt and pepper to taste
Instructions
- In a large pot, combine vegetable broth, coconut milk, curry powder, and ginger. Bring to a simmer.
- Add diced carrots and peas to the pot and cook for about 5 minutes.
- Carefully add the dumplings to the pot and cook according to package instructions or until they float to the top.
- Season with salt and pepper to taste.
- Serve hot and enjoy your delicious curry dumpling soup!
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Notes
- This soup can be made vegan by ensuring the dumplings are plant-based.
- Feel free to add other vegetables like spinach or bell peppers for extra nutrition.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg