Curried Vegetable Soup
Cuisine: American
Author: Adapted from Elaine Martin and Ruth Carter
Prep time: 10 mins
Cook time: 1 hour
Total time: 1 hour 10 mins
Ingredients
  • 1 Tablespoon butter
  • 2/3 Cup onions, diced
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon fresh garlic, minced
  • 1/8 teaspoon fennel seed
  • 3/4 teaspoon turmeric
  • 3/4 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon coriander seeds
  • 1/8 teaspoon ground mustard
  • 1/3 Cup carrots, diced
  • 1/3 Cup celery, diced
  • 2 Tablespoons bell peppers, cored, diced
  • 1/3 Cup yellow squash, diced
  • 1/3 Cup zucchini, diced
  • 2 Tablespoons cauliflower florets
  • 2 Tablespoons mushrooms, thinly sliced
  • 1/3 Cup potatoes, cubed
  • 1/3 Cup corn
  • 2 Tablespoons peas
  • 2 1/2 Cups vegetable stock
  • 1/3 Cup tomato, diced
  • 1 Tablespoon lemon juice
  • 2 Tablespoons unsweetened coconut milk
  • 1 teaspoon fresh cilantro, minced
  • 1/4 teaspoon fresh mint, minced
  • salt and pepper, to taste
Garnish
  • broccoli florets, steamed
  • Thai chili peppers, sliced on the bias
  • sprig of dill
Instructions
  1. In stockpot, heat butter over moderate flame.
  2. Saute onion until golden. Add ginger, garlic, fennel seeds, turmeric, chili powder, cumin, coriander seeds and mustard.
  3. Cook 2 minutes.
  4. Add remaining ingredients except salt and pepper.
  5. Cook over medium heat for 1 hour.
  6. Season with salt and pepper.
  7. Garnish with broccoli floret, chili pepper, and a sprig of dill.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/curried-vegetable-soup-2/50124/