CREAMY CURRIED VEGETABLE SOUP

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Creamy Curried Vegetable Soup image

This recipe calls for using your slow-cooker but I do not, preferring to have it cook slowly on the stove and letting it fill the house with its aroma. You can also add in some chicken (pre-cooked) as I did which added to it's deliciousness. Stretch any leftover soup by serving it over rice. YUM!

Provided by Marty Hufnagel

Categories     Other Main Dishes

Time 4h25m

Number Of Ingredients 12

3 c potatoes, peeled & cut into 1-inch pieces
3 c cauliflower, small florets or cabbage, shredded
1 1/2 c carrots, sliced
3/4 c red sweet pepper, coursely chopped
1/2 c onion, chopped
2 - 3 tsp curry powder
2 tsp fresh ginger, grated
1/2 tsp salt
1/8 tsp red pepper, crushed
2 can(s) chicken or vegetable broth
1 (14 oz) can(s) coconut milk, unsweetened
2 Tbsp fresh cilantro, snipped

Steps:

  • 1. In a 3 1/2 to 6 qt. pot(or slow-cooker)combine all the vegetables (and chicken if desired). Sprinkle with the curry powder, ginger, salt and red pepper. Pour broth over all.
  • 2. Cover and cook on simmer (or low in slow-cooker) 8 - 10 hours or Low heat (high in slow-cooker) for 4 - 5 hours.
  • 3. Stir in coconut milk. Ladle into serving bowls and sprinkle with cilantro if desired.

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