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
Prep time
Cook time
Total time
Author: Epicurus.com Kitchens
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
- In stockpot, heat butter over moderate flame. Saute onion until golden. Add ginger, garlic, fennel seeds, turmeric, chili powder, cumin, coriander seeds and mustard.
- Cook 2 minutes.
- Add remaining ingredients except salt and pepper. Cook over medium heat for 1 hour.
- Season with salt and pepper.
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