Vegetable Curry Soup
- Ready In:
- 1hr 20mins
- Ingredients:
- 17
- Serves:
-
6-8
ingredients
- 1 tablespoon olive oil
- 1 -2 large yellow onion, chopped
- 1 tablespoon garlic (3 fresh cloves chopped)
- 2 tablespoons fresh ginger, sliced and chopped
- 2 tablespoons samji curry powder or 2 tablespoons garam masala
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon coriander
- 6 -8 cups vegetable stock
- 2 bay leaves
- 1⁄4 lb split peas
- 1⁄2 lb red lentil
- 1⁄2 lb yellow lentils
- 4 large carrots, chopped
- 3 -4 large chopped tomatoes
- 2 large potatoes, cubed
- 1 large butternut squash, cubed
directions
-
In pot stir fry for 2 minutes:
- 1 tablespoon olive oil.
- 1-2 large yellow onions chopped.
- 1 tbsp garlic ( 3 fresh cloves chopped).
- 2 tbps fresh ginger sliced and chopped.
- 2 tbsp samji curry powder or 2 tbsp garam masala.
- 1 teaspoon cumin.
- 1 teaspoon tumeric.
- 1 teaspoon corriander.
-
Then Add:
- 6 - 8 cups of vegitable stock.
- 2 bay leaves.
- 1/4 Lbs split peas.
- 1/2 lbs red lentils.
- 1/2 lbs yellow lentils.
- 4 large carrots chopped.
- 3-4 large chopped tomatoes.
- 2 large potatoes cubed.
- 1 large buternut squash cubed.
- Add any vegies you like; peas, corn, cauliflower, etc.
- Bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, for 1 hour or more, or until the peas are tender.
- Serve with hot red pepper flakes/ fresh chopped cilantro on top/ spoonfull of plain yogurt to taste on top.
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