Vegetable Curry Soup
A cozy and easy vegetable soup filled with fresh produce and warm spices, perfect for chilly nights.
Ingredients
Vegetables
- 2 cups chopped carrots Fresh, diced into bite-sized pieces.
- 2 cups chopped potatoes Fresh, diced into bite-sized pieces.
- 1 cup frozen peas Added towards the end for a pop of color.
- 1 cup broccoli florets Optional, can use whatever veggies you have.
- 1 cup onion Chopped, for flavor.
- 2 cloves garlic Minced.
Liquids
- 4 cups vegetable broth Can substitute with chicken broth.
- 1 cup coconut milk For creaminess, optional.
Spices
- 2 tablespoons curry powder Adjust based on spice preference.
- 1 teaspoon salt For seasoning, adjust to taste.
Additional Ingredients
- 1 lemon for squeezing over the soup Enhances flavor and freshness.
Instructions
Preparation
- Chop your vegetables: carrots, potatoes, broccoli, or any others you prefer.
- In a large pot, heat some oil. Add chopped onion and minced garlic, cooking until fragrant.
- Sprinkle in curry powder and let it sizzle for 30 seconds.
Cooking
- Add the chopped vegetables to the pot and stir well.
- Pour in the vegetable broth and coconut milk (if using).
- Bring to a simmer, cooking until the vegetables are soft, about 20 minutes.
- Taste and add salt as needed, then stir in the frozen peas.
Serving
- Serve hot, squeezing some lemon juice on top.
Notes
Feel free to customize by adding chickpeas, lentils, or cooked chicken for extra protein. Serve over rice or with naan as desired.