Veggy Curry Soup

Veggy Curry Soup Recipe

By lunaysol Published: June 6, 2013

• Yield: 6 Servings
• Prep: 20 mins
• Cook: 25 mins
• Ready In: 45 mins

Ingredients

• 1.5 lb carrots peeled and shredded
• 1 lb sweet potato peeled and shredded
• 6 cup vegetable stock unsalted
• 1 onion
• 1 stalk lemongrass
• 1 tbsp olive oil
• 2 tsp curry powder
• 1.5 tsp salt (if stock is unsalted)
• 4 kaffir lime leaves (optional)
• 1 cup coconut milk

Instructions

1. Heat oil in large soup pot over medium heat.
2. Add onions and cooked until softened (3-4 minutes).
3. Add carrots and sweet potato and cooked until softened (3-4 minutes).
4. Add curry powder, mix well, and cook 1 minute.
5. Add kaffir lime leaves, lemongrass, vegetable stock and salt.
6. Bring to boil, reduce heat to low and cook, covered, for 20-25 min, until vegetables are soft
7. Stir in coconut milk and cook 2 more min then remove kaffir lime leaves and lemongrass.
8. Puree soup in batches in a blender/food processor ... be careful as soup is hot.
9. Serve immediately or refrigerate until ready to serve!

• Course: Soup