Curried Indian Vegetable Soup

Curried Indian Vegetable Soup

This Indian-style vegetable soup has long been i of my real favorite soups to serve to friends. It makes a large pot in addition to goes good alongside a multifariousness of ethnic dishes. Plenty of vegetables characteristic hither alongside tantalizing Indian spicing - if you lot are serving every bit the commencement course, guide maintain care, because I bet your guests volition hold upwards lining upwards for seconds in addition to that simply mightiness spoil the principal course. This soup too makes for a fine luncheon or low-cal dinner, peradventure served alongside some crusty breadstuff or some rice in addition to a legume main.

Take attention non to overcook the peas, every bit they literally popular inwards your oral fissure if added at the halt of the cooking time. This fourth dimension unopen to I served the soup alongside savory rice in addition to urad dal pancakes.

Curried Indian Vegetable SoupCurried Indian Vegetable Soup
Recipe yesteryear
Cuisine: Indian
Published on March 12, 2008

One of my favorite soups, this salubrious curried vegetable soup bursts alongside Indian flavors.

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  • 2 teaspoons olive stone oil or butter
  • 1 large onion, chopped
  • 4 dark cardamom pods, crushed
  • 1-inch slice fresh ginger, grated or minced
  • small handful of light-green chilies, minced
  • 1 tablespoon soil coriander
  • 1 teaspoon soil cumin
  • 1/2 teaspoon cayenne
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon chili powder
  • small handful of fresh or dried curry leaves

  • 1 large carrot, diced
  • 2 medium potatoes, diced
  • 6 to 8 mushrooms, roughly chopped
  • 4 to six cups vegetable stock or water
  • 1 1/2 teaspoons bounding main salt, or to taste
  • 2 large tomatoes, finely chopped

  • juice of 1 lemon (3 tablespoons)
  • 1/2 loving cup kokosnoot milk or yogurt
  • 2/3 loving cup frozen peas
  • 2 tablespoons fresh parsley or cilantro, chopped
  • Generation Engelmundus Heat the olive stone oil or butter over medium oestrus inwards a large saucepan or soup pot. When hot, gear upwards the onion in addition to cardamom, stirring, until the onion begins to brown.

  • Generation Engelmundus Add the ginger, chilies, soil spices, curry leaves in addition to stir for a minute. Now add together the potatoes, mushrooms, carrots, stock or water, tabular array salt in addition to tomatoes. Bring to a boil, cut the oestrus to medium-low, in addition to simmer, uncovered, for nigh fifteen minutes or until the vegetables are tender.

  • Generation Engelmundus Add the lemon juice in addition to kokosnoot milk or yogurt in addition to simmer for some other 10 minutes. Add the peas in addition to gear upwards for a few minutes longer. Stir inwards the fresh coriander or parsley in addition to serve hot.

Makes 6 to 8 servings

Curried Indian Vegetable Soup


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