Curried Vegetable Soup

PREP TIME:10minutes COOK TIME:30minutes YIELDS:4servings
Ingredients
Equipment
NUTRITION FACTS
CALORIES:504kcalPROTEIN:19gTOTAL FAT:33gMUFA:9gPUFA:2gSATURATED:21gCHOLESTEROL:61mgTOTAL CARBS:34gFIBER:6gSUGARS:17gVITAMIN C:82%POTASSIUM:1055mgSODIUM:1348mgCALCIUM:6%IRON:21%
Ingredients
Equipment
NUTRITION FACTS
CALORIES:504kcalPROTEIN:19gTOTAL FAT:33gMUFA:9gPUFA:2gSATURATED:21gCHOLESTEROL:61mgTOTAL CARBS:34gFIBER:6gSUGARS:17gVITAMIN C:82%POTASSIUM:1055mgSODIUM:1348mgCALCIUM:6%IRON:21%
Instructions
Over medium heat in a large stockpot, cook the onions and garlic in the oil until translucent, about three minutes.
Add the meat and cook until seared on all sides, about five minutes.
Add the orange juice, broth, sweet potato, carrots, and aminos and bring to a simmer. Cook until the vegetables are nearly tender, about fifteen minutes.
Add the spinach, mushrooms, and zucchini, and stir, cooking until the spinach is wilted.
Add the remaining ingredients and bring to a simmer. Heat through before serving, making sure the carrots and sweet potato are tender.