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Creamy Curried Vegetable Soup
- 2 onions; medium dice
- 3 medium carrots; medium dice
- 3 cloves garlic; minced
- 1 Tbsp. fresh ginger; minced
- 1 tsp. garam masala
- 1 tsp. cumin
- 1 tsp. coriander
- ¼ tsp. all spice
- 1 ½ tsp. curry powder
- 1 pinch cayenne pepper
- 2 medium potatoes; medium dice
- 1 Tbsp. tamari soy sauce
- 4 cups homemade vegetable stock
- 2 small zucchini; medium dice
- 1 can coconut milk
- 1 Tbsp. maple syrup
- Juice of one lime
- Fresh Cilantro; chopped
- Salt and pepper; to taste
- Vegetable oil; as needed
The flavors of India in a bowl of soup! Hearty vegetables combined with spices and coconut milk make up this deliciously satisfying soup!
In a large sauté pan, sweat onions and carrots in oil until tender. Add garlic, ginger, and spices. Cook until slightly toasted and very aromatic. Add potatoes and tamari. Cover with vegetable stock or water and bring to a simmer. Continue cooking until all vegetables are tender. Add coconut milk, syrup, lime juice and zucchini. Cook together until zucchini is tender. Puree soup in a blender until smooth. Taste and adjust seasoning as needed. Garnish with cilantro.
Posted in: Appetizers, Fall, Gluten-Free, Gluten-Free Appetizers, Gluten-Free Fall, Gluten-Free Soups and Stews, Gluten-Free Winter, Soups and Stews, Vegan, Vegan Appetizers, Vegan Fall, Vegan Soups and Stews, Vegan Winter, Vegetarian, Vegetarian Appetizers, Vegetarian Fall, Vegetarian Soups and Stews, Vegetarian Winter, Winter
