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    You are in: Home / Recipes / Curried Velvet Vegetable Soup Recipe
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    Curried Velvet Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    45 mins

    40 mins

    FireRaven's Note:

    I don't know which I enjoy more -- browsing 'Zaar for all of the amazing recipes here, making the ones that I find, or creating my own! This recipe is a hybrid of two red pepper soups I wanted to try. I played around with curry seasonings, added coconut milk and some orange juice to my veggies, and pureed everything to a velvety consistency. Thank you Muffin3355 and HagChef for your inspiration!

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    Units: US | Metric


    1. 1
      Combine all of the dry herbs and spices together in a small bowl. Mix well and set aside.
    2. 2
      Heat butter and oil in soup pot. When butter is foamy, add the onions, garlic, celery, and carrots. Cook over medium heat until softened and lightly browned, 5 to 7 minutes.
    3. 3
      Add the cubed sweet potato and lentils, cooking another 5 minutes, or until the sweet potato has brightened in color and is just turning golden on the edges, stirring occasionally.
    4. 4
      Add the roasted and fresh bell peppers and your dry seasonings to the mix, stirring well to distribute the spices throughout. Cook another 3 to 5 minutes, or until spices are fragrant.
    5. 5
      Deglaze your pot with about a half cup of the vegetable stock/broth, scraping up all of the flavorful bits from the bottom of the pot.
    6. 6
      Add the remaining stock/broth and increase the heat to medium-high. Bring vegetables and stock to a boil, then reduce heat, cover, and simmer until the lentils and rest of the vegetables are soft, about 35 minutes. Stir whenever you think about it.
    7. 7
      Puree the softened vegetables to your desired consistency. The easiest way is with an immersion blender, but you may also puree the soup in small batches in a blender or food processor. Be careful, as it is very hot! For the absolute smoothest soup, you can run the puree through a food mill or fine strainer, pressing it through with the back of a spoon. Discard solids.
    8. 8
      Add the coconut milk and the orange juice, stirring well to blend. Bring soup back up to a gentle simmer, and let cook another 10 minutes to allow the flavors to mingle. Taste and adjust seasonings as needed. It may need a bit more salt, or more hot sauce if you like spicy dishes.
    9. 9
      This is delicious as is, or made even richer with a dollop of sour cream. Garnish with some chopped fresh flat-leaf parsley if you have it. Enjoy!

    Ratings & Reviews:


    Nutritional Facts for Curried Velvet Vegetable Soup

    Serving Size: 1 (144 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 155.5
    Calories from Fat 32
    Total Fat 3.6 g
    Saturated Fat 0.7 g
    Cholesterol 1.2 mg
    Sodium 760.9 mg
    Total Carbohydrate 24.3 g
    Dietary Fiber 9.6 g
    Sugars 3.5 g
    Protein 7.5 g

    The following items or measurements are not included:

    reduced-sodium vegetable stock

    light coconut milk

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