Curried Vegetable Soup
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 1 garlic clove, minced
- 4 teaspoons curry powder
- 3 -4 cups cauliflower florets, small, to your taste
- 1 large all-purpose potato, peeled and cut into 1/2-inch dice
- 1 cup frozen peas
- 1 cup shredded carrot
- 4 cups chicken stock or 4 cups vegetable stock
- 1⁄2 cup canned crushed tomatoes or 1/2 cup tomato puree
- 3⁄4 teaspoon salt
- 1⁄2 cup sour cream
- 3 tablespoons unbleached all-purpose flour
directions
- Heat oil in a medium-size soup pot over moderate heat.
- Add the onion and cook, stirring, until translucent, 8 to 9 minutes.
- Stir in the garlic and curry powder and cook over low heat, stirring, for 1.
- minute.
- Add the vegetables, stock, tomatoes and salt, bring to a boil, reduce the.
- heat to moderately low, and cover.
- Simmer just until the vegetables are tender, 10 to 12 minutes.
- While the vegetables cook, whisk the sour cream and flour together in a.
- small bowl.
- Add a ladleful of the broth to the mixture and whisk again.
- When the vegetables are tender, stir the sour cream mixture into the soup.
- Simmer, stirring often, for 8 to 10 minutes; don't worry if there are small.
- lumps of flour in the soup, they should cook out.
- Briefly whisking the broth might help.
- Taste the soup before serving, adding a bit more salt, if necessary.
- Makes 5 to 6 servings.
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RECIPE SUBMITTED BY
I'm the SAHM mom of 2 boys, 1 dog, and 3 cats! I love cooking, reading, shopping, and yoga. My favorite things to make are soups, stews, and salads. I'm vegetarian but my family isn't so I'll cook anything! My favorite cookbooks are World Vegetarian, The Passionate Vegetarian, Fannie Farmer, the Church Supper Cookbook, Mary Engelbreit's Queen of the Kitchen and Dining Out, 1000 Indian Recipes, and anything by Madhur Jaffrey, Ina Garten, or Nigella Lawson.