Here's an idea for a simple way to jazz up your basic vegetable soup. Adding curry seasonings and coconut milk turns a standard vegetable soup into something more interesting. Make it a little spicy if you want, to perk you up on a blah, chilly day. If you have them, some fresh herbs finish the soup nicely.
By the way, the same exact recipe works great for your basic tomato soup, as well. Instead of broth, you can add tomato sauce or pureed tomatoes, fresh or canned. Also delicious.
Curried Vegetable Soup
1 Tbsp each veg oil and butter
chopped fresh veggies, about 2 cups or so (potatoes, carrots, celery, peppers, squash, onion, etc.)
1 tsp curry powder or more
dash each: cumin, coriander, cinnamon, garlic, sugar, salt and pepper
4 cups veggie stock (or water and bouillion)
1 cup coconut milk
1 Tbsp chopped fresh cilantro, basil, or mint (optional)
Depending on veggies used, sautee some and boil others. Sautee onions, celery, and other similar veggies in oil and butter until just soft. Add curry seasonings as desired to oil and stir until warm. Add stock and remaining veggies (such as potatoes and carrots). Bring to a boil and let simmer until veggies are cooked through. Stir in coconut milk. Taste and adjust seasoning as necessary. Stir in fresh herbs just before serving.
Happy eating!
Great idea to add some coconut milk & curry powder to jazz up veggie soup.
ReplyDeleteWe make a curried pumpkin soup every fall, in fact its on the roster for next week. Sauteed mushrooms & onion, broth, canned pumpkin, evaporated milk, curry powder, honey; we top w/ chives. Really good.