Vegetable Curry Soup

Prep 15 min · Cook 40 min · Serves 6 · Original recipe

🧾 Ingredients

Produce

• 1 medium yellow onion, diced
• 3 celery ribs, diced
• 2 medium carrots, peeled and diced
• 1 jalapeño, seeded and minced
• 1 tsp grated fresh ginger
• 2 garlic cloves, minced
• 2 tbsp chopped fresh cilantro, plus more for garnish
• 8 oz #cremini-mushrooms, trimmed and quartered
• 1 small #eggplant, cut into 1-inch pieces
• 2 cups #broccoli florets
• 1 red bell pepper, seeded and diced
• 1 small #zucchini, diced

Pantry & Dry Goods

• 2 tbsp extra-virgin olive oil
• 4 cups vegetable stock
• 2 (13.5 oz) cans full-fat #coconut-milk
• 2 tbsp #coconut-aminos or soy sauce
• 2 tsp sugar (optional)

Spices & Seasonings

• 2 tbsp yellow curry powder
• 1 tbsp garam masala
• 1 tsp sea salt, plus more to taste

🔪 Instructions

1. Heat the olive oil in a large pot over medium heat. Cook the onion, celery, carrots, and jalapeño until tender, about 8 minutes.
2. Add the ginger and garlic and cook 1 minute, until fragrant. Stir in the curry powder and garam masala until fragrant.
3. Stir in the stock, coconut milk, and salt. Add the cilantro, mushrooms, eggplant, broccoli, bell pepper, zucchini, coconut aminos, and sugar.
4. Simmer until the vegetables are tender, about 25 minutes. Adjust salt to taste.
5. Garnish with more cilantro and serve warm.

📝 Notes

• No need to peel the eggplant. Potato can stand in for it.
• Freezes well for about 3 months.
• For a thicker soup, blend part of it in the pot.
• Good with warm naan.