This is a warm your heart, tickle your taste buds, kind of soup. With a subtle hint of exotic India in the background and hearty vegetables from home, this soup is a gentle meeting place for all palates.
Vegetable Coconut Curry Soup |
Prep Time
20 minutes |
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Cook Time
50 minutes |
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Total Time
1 hr 10 minutes |
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Ingredients
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Directions
- Prepare your ingredients by dicing potatoes, carrots, celery, tomatoes, onion, rutabaga, and broccoli. I prefer smaller cubes, however, cut them to a size you are comfortable with in a soup. Mince your garlic and shred your spinach and kale.
- On medium heat, in your soup pot, heat oil and begin simmering your garlic.
- Once aromas have settled add in your diced vegetables (excluding tomatoes) and allow them to simmer for 5 minutes, stirring occasionally.
- Add spices (salt, pepper, garam masala, basil, cumin, paprika, turmeric, and chili powder) to vegetables and allow to simmer for 1-2 minutes.
- Add in 2 cups of water, tomatoes, tomato paste, lentils, and kidney beans. Allow this mixture to simmer for another 1-2 minutes.
- Add in the remaining water. Bring soup to a rolling boil for 5-7 minutes.
- Reduce to a low simmer, add in coconut milk, and let thicken for 30-40 minutes minutes.
Notes
- Substitutions can be made all over the place with this recipe so get creative. Use what you already have in the house and need to eat up before it goes bad.
- I don't use soup stock when making soup but feel free to substitute 3-4 cups of the water for stock and add a little more concentrated flavour. If flavour is what you're after though, adding more spice could also do the trick.
- Though ready to serve the same day, letting this soup sit in the fridge over night and reheating it the next day will give the spices a chance to really seep in and the taste will be warmer and better incorporated.