Curry and Coconut Milk Soup

Ingredients

• 2 cups baby spinach 
• 1 cup carrots chopped
• 1 cup coconut milk 
• 0.3 cup cilantro leaves fresh finely chopped
• 0.5 cup green onions finely sliced
• 341 ml vh® curry sauce yellow
• 1 cup onion diced finely
• 1 cup bell pepper diced red finely
• 2 teaspoons vegetable oil 
• 4 cups vegetable stock 

Equipment

• pot

Directions

1. In a large pot saute onion, carrot and pepper in vegetable oil over medium heat. Cook until tender, about 10 minutes.
2. Add stock, coconut milk and VH® Yellow Curry sauce; simmer over low heat for 15 minutes.
3. Stir in spinach, green onions and cilantro, cook 1 minute and serve.