Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Creamy Curry and Veggie Soup
Serving Amount
Ingredients
2 Tbsp. olive oil
1⁄2 white onion, finely chopped
2 garlic cloves, minced
1 4 oz. jar, red curry paste
8 oz. fresh white mushrooms, sliced
2 13.5 oz. cans light coconut milk
1 Tbsp. brown sugar
1 lime, juiced
1 cup cherry tomatoes, halved
salt to taste
Instructions
Step 1
In a large pan over medium low heat, add olive oil. Once oil is warm, add onion and garlic and sauté until fragrant.
Step 2
Turn the temperature up to medium, add curry paste and allow it to sauté for about 5 minutes with the garlic and onions. Add mushrooms and sauté until lightly softened. Add coconut milk and brown sugar and stir. Allow to simmer for about 10 minutes, then add cherry tomatoes and cook for another 5 minutes. Add lime and salt to taste. Stir.
