Tea Art

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Tuesday, January 19, 2010

Curry Vegetable Soup Recipe


Today is overcast, gray, perfect day to make "Curry Vegetable Soup", which is thick enough to serve over cooked brown rice and cooked chunks of chicken. It will warm you, keep you cozy. Enjoy!


Combine all these ingredients in a large pot:

2 cups water
a 15-ounce can chicken broth (or vegetable broth)
1 cup celery, chopped
1/2 cup peas
1/2 cup onion, chopped
1 large potato, cut in small cubes
1/2 cup carrots, chopped
fresh garlic or garlic powder
2 1/2 tsps. curry powder
1/4 tsp. cayenne powder
1/2 Tbls. dried coriander or dried parsley

Bring the pot to a simmer, simmer till potatoes and carrots are cooked, not mushy.

Remove pot from heat, let cool for 20-30 minutes. Then put about 2 cups of the soup at a time in the blender and blend till smooth (10-15 seconds). Put all blended soup back in pot, reheat, serve over cooked brown rice and cooked chicken chunks.

Or, simply serve as a soup! Delicious with toasted fresh bread!

many smiles to you!

: )

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