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Simple Recipes for Every Day

Vegetable Curry Soup

Vegetable Curry Soup in a bowl with green onions and cilantro
  • Serves: 6
  • Prep Time:  15 min
  • Cook Time:  45 min

Ingredients

  • 2 tbsp olive oil
  • 1 onion, diced
  • 1 large carrot, peeled and diced
  • 2 ribs celery, diced
  • 1 jalapeño seeded and minced
  • 1 tsp fresh ginger, grated
  • 2 large garlic cloves
  • 2 tbsp yellow Indian curry powder
  • 1 tbsp garam masala
  • 4 cups vegetable stock
  • 1/2 tsp salt
  • 2 12 oz cans coconut milk
  • 2 tbsp cilantro, roughly chopped (extra for garnish)
  • 8 oz mushrooms, sliced
  • 1 small eggplant, cut into 1" pieces
  • 1 small head broccoli, cut into small florets
  • 1 red bell pepper, diced
  • 1 small zucchini, diced

Method

  1. In a large heavy bottomed pot over medium heat add olive oil and heat for 1 minute. Add onions, celery, carrots and jalapeños and cook until vegetables are tender. Add garlic and ginger and cook for 2 more minutes. Add curry and garam masala and stir until fragrant.
  2. Add to the pot the vegetable stock and coconut milk and salt and stir until coconut milk in fully incorporated. Add remaining vegetables and herbs. Allow to simmer for 25 minutes. Adjust seasoning as needed. Serve warm with cilantro or green onions and flat bread.