Curried Vegetable Soup

By on · In Appetizers, Budget Cooking, Dinner, Herbs and Spices, Luncheon, Meals, Regional and Ethnic, Soups and Stews, Techniques, Vegetables

Curried Vegetable Soup is an exceptional Thai-inspired soup packed with flavor and nutritional values.  Simply extraordinary. Curried Vegetable Soup

Curried Vegetable Soup
 
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Recipe type: Soups and Stews
Cuisine: Thai
Serves: 1 Quart
Ingredients
  • 2 1/4 teaspoons butter
  • 1/2 Cups onions, diced
  • 3/4 teaspoon fresh ginger, grated
  • 3/4 teaspoon fresh garlic, minced
  • 1/8 teaspoon fennel seed
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon coriander seeds
  • 1/8 teaspoon ground mustard
  • 1/4 Cup carrots, diced
  • 1/4 Cup celery, diced
  • 2 Tablespoons bell peppers, cored, diced
  • 1/4 Cup yellow squash, diced
  • 1/4 Cup zucchini, diced
  • 2 Tablespoons cauliflower florets
  • 2 Tablespoons mushrooms, thinly sliced
  • 1/4 Cup potatoes, cubed
  • 1/4 Cup corn
  • 2 Tablespoons peas
  • 2 Cups vegetable stock
  • 1/4 Cup tomato, diced
  • 2 Teaspoons lemon juice
  • 2 Tablespoons unsweetened coconut milk
  • 3/4 teaspoon fresh cilantro, minced
  • pinch fresh mint, minced
  • salt and pepper, to taste
Instructions
  1. In stockpot, heat butter over moderate flame. Saute onion until golden. Add ginger, garlic, fennel seeds, turmeric, chili powder, cumin, coriander seeds and mustard.
  2. Cook 2 minutes.
  3. Add remaining ingredients except salt and pepper. Cook over medium heat for 1 hour.
  4. Season with salt and pepper.

 

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