The Pioneer Woman Tasty Kitchen
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Curry Ginger Vegetable Soup

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

4

Description

An easy and fresh vegetarian soup enhanced with curry and fresh ginger.

Ingredients

  • Olive Oil
  • 4 stalks Celery, Thinly Sliced
  • 4 whole Carrots, Thinly Sliced
  • 1 whole Yellow Onion, Chopped
  • 4 cloves Garlic, Chopped
  • 14 ounces, fluid Low Sodium Vegetable Broth
  • 2 cups Water
  • 4 whole Potatoes, Thinly Sliced
  • 2 teaspoons Curry Powder
  • 1 Tablespoon Freshly Grated Ginger
  • ¼ teaspoons Cayenne Pepper
  • Salt To Taste
  • ½ teaspoons Coriander Seeds

Preparation

Heat olive oil in a cast iron pot and add celery, carrots, and onions. Saute, stirring often, until the onions become translucent. Add the garlic and continue to stir for 2-3 minutes.

Add the vegetable broth and water. Bring to a boil, add the potatoes, and then reduce to a simmer. Let simmer for about 30-45 minutes and then stir in the curry powder, ginger, cayenne pepper and salt, to taste.

In a small cast iron pot, toast the coriander seeds for 4-5 minutes, or until they start to become aromatic. Pour into a mortar and pestle, grind into a dust, and then add to the soup.

Simmer the soup for another 15 minutes or until serving. Enjoy!

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Profile photo of Monika and Crizz

Monika and Crizz on 3.12.2013

the soup is light, tasteful and aromatic.. I cooked many curried soups however I never added potatoes.. very good idea because I like potatoes.. thank you.. crizz

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