Prep 10 mins
Cook 45 mins
This is a favourite soup in our home, DH just loves anything spicy and you can make this as spicy or as mild as you like just alter the curry powder. I use a madras curry powder as that's our favourite but you might like to use a milder one. It's very easy to make and quick but it is actually better the next day if you can leave it that long.
- 1 medium carrot
- 1 medium onion
- 1 medium potato
- 1 medium cooking apple
- 2 tablespoons olive oil
- 2 garlic cloves, crushed
- 1 tablespoon curry powder
- 1⁄2 pint tomato juice
- 1 1⁄2 vegetable stock
- salt and pepper
- Chop all the vegetables and apple. Heat the oil in a large sauce pan and saute the vegetables and apple until the onion is transparent.
- Add the garlic and curry powder and cook, stirring for 2 minutes. Add all the liquids, bring to the boil, reduce heat, cover and simmer for 30 minutes. Allow to cool then blend about half leaving some of the vegetables whole for texture.
- When reheating adjust the seasonings to your taste.
This is an easy, fantastic vegetable soup! The smell while simmering was incredible, and DH said the flavor was outstanding. I guess the apple is part of the secret. Used hot madras curry powder and instant chicken stock because that's what I had. Will definitely make this again!! Thanks for posting!
Made for National Diabetes Month.