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Vegetable Curry Soup

Vegetable Curry Soup

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Introduction

The best things in life are those that you can make yourself. This vegetable curry soup is a perfect example of this! It’s quick and easy, yet it yields results that will impress your friends and family.

Vegetable Curry Soup

  • 2 tbsp coconut oil
  • 1/2 red onion
  • 5 cloves garlic
  • 1 tbsp fresh ginger
  • 1 tbsp curry powder
  • 1 tbsp turmeric powder
  • 4 cups vegetable broth
  • 3 cups cauliflower florets
  • 2 cup chopped sweet potato
  • 2 medium carrots

2 tablespoons coconut oil

2 tablespoons coconut oil

Coconut oil is a great source of healthy fats, and it’s also good for cooking and baking. The benefits of coconut oil are vast–it helps improve digestion, boost metabolism, moisturize skin and hair, support heart health and more.

1/2 red onion, chopped

1/2 red onion, chopped

1/2 cup chopped red onion

1/2 cup sliced red onion

5 cloves garlic, minced

Garlic is a great source of vitamin B6, manganese, and selenium. It’s also known to help lower blood pressure. In addition to these benefits, garlic has been shown to help fight cancer and infections like the common cold and influenza virus.

1 tablespoon fresh ginger, grated

  • Grate fresh ginger with a microplane grater or the fine side of a box grater.
  • Store fresh ginger in an airtight container in the refrigerator for up to one week, or freeze it for up to three months (freeze in ice cube trays).
  • When using frozen grated ginger, thaw it before adding it to recipes; otherwise, you’ll end up with watery soup!

1 teaspoon curry powder

  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander

To make your own curry powder, combine all of the above ingredients in a small bowl and mix well. Store in an airtight container for up to 6 months.

1 teaspoon turmeric powder

Turmeric is a spice that comes from the root of the turmeric plant. It’s used in many cuisines, including Indian and Thai. Turmeric contains antioxidants that have been shown to help prevent cancer and other diseases.

If you want to use this ingredient as part of your diet plan but don’t feel like cooking up a big batch of vegetable curry soup every day–or even every week–you can take advantage of its benefits by adding it when you’re making another dish!

optional – 1/4 teaspoon cayenne pepper (if you like it spicy)

To make Vegetable Curry Soup, you will need:

  • 1 tablespoon olive oil or butter (or a combination)
  • 2 cups diced onion (about 1 medium-sized onion)
  • 3 garlic cloves, minced or pressed through a garlic press (you can use more if you like)
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (optional – add more if desired for extra spice)
  • 1/2 cup chopped carrot(s), optional

4 cups vegetable broth or water

You can use vegetable broth or water. If you want a soup with more of a kick, go with the broth; if you want something milder, go with water. For this recipe, I recommend starting with 4 cups of liquid and then adding more as needed until your desired consistency is reached (more water will make it thinner).

To measure out your liquids:

  • Fill up an empty bowl two-thirds full with whatever type of liquid you’re using (broth/water).
  • Pour the contents into another bowl that has already been measured out to its capacity–this way, there’s no risk of spilling!

3 cups cauliflower florets (about 1 small cauliflower)

  • Cut the cauliflower into florets.
  • Rinse well and discard any yellow leaves.

2 cups chopped sweet potato (about 1/2-inch pieces)

To chop the sweet potato, first peel it and cut it in half. Then, use a knife to chop each half into 1/2-inch pieces.

To measure out 2 cups of chopped sweet potatoes, place all of your chopped sweet potatoes into a measuring cup or bowl until they reach 2 cups total. If you don’t have an actual measuring device on hand (like me), just make sure that there’s enough room left over for more water and broth–and don’t fill up past the top line!

2 medium carrots, sliced diagonally into 1/4-inch thick slices (about 11/2 cups)

2 medium carrots, sliced diagonally into 1/4-inch thick slices (about 11/2 cups)

To make your soup:

  • Heat the oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in curry powder and cook for 30 seconds more. Stir in tomatoes, broth, water and sugar; bring to a boil over high heat. Reduce heat to low; simmer covered 20 minutes or until carrots are tender when pierced with tip of knife
  • pierced with tip of knife

salt to taste

  • Add salt to taste.
  • You can add more spices if you like, or more vegetable broth and/or water if needed.

Make this delicious soup!

  • Heat the oil in a large pot over medium heat. Add the onion, garlic and ginger and saute until softened, about 5 minutes (you can also do this in your slow cooker).
  • Add all other ingredients except coconut milk and simmer for 20 minutes (or cook on high for 4 hours), adding more water if needed to keep it from drying out too much while cooking

Conclusion

I hope you enjoy this delicious soup! It’s a great way to use up any leftover vegetables from your fridge, and it makes for a hearty meal on its own or with some crusty bread.

salt to taste

  • Add salt to taste.
  • You can add more spices if you like, or more vegetable broth and/or water if needed.

Make this delicious soup!

  • Heat the oil in a large pot over medium heat. Add the onion, garlic and ginger and saute until softened, about 5 minutes (you can also do this in your slow cooker).
  • Add all other ingredients except coconut milk and simmer for 20 minutes (or cook on high for 4 hours), adding more water if needed to keep it from drying out too much while cooking

Conclusion

I hope you enjoy this delicious soup! It’s a great way to use up any leftover vegetables from your fridge, and it makes for a hearty meal on its own or with some crusty bread.

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