Curried Vegetable Soup

"If you want to "kick up the flavor of a soup in a big way, curry is the way to go."
 
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Ready In:
52mins
Ingredients:
12
Serves:
4-6
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ingredients

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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.

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