Curried Vegetable Soup

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Curried Vegetable Soup

 

serve 6-8

 

2 tablespoons canola oil

1 medium onion, chopped

2-3 cloves garlic, minced

2 cups baby carrots

1 medium eggplant, peeled and diced

2 medium potatoes, scrubbed and diced

1 large green or red bell pepper, diced

14 oz can stewed or diced tomatoes, undrained

1 teaspoon grated fresh ginger

1-2 fresh chilies, seeded and minced, or canned chopped green chilies

1-2 teaspoons good quality curry powder, to taste

1 1/2 cups water or vegetable broth

1 cup frozen green peas, thawed

1/4 cup chopped fresh cilantro, optional

salt to taste

Hot cooked Basmati rice, barley, or couscous, optional

Plain low-fat yogurt or soy yogurt for topping, optional

 

Heat the oil in a soup pot and add the onion, garlic, and baby

carrots. Saute over medium heat until the onion is golden,stirring

often, about 10 minutes. Add the eggplant, potatoes, bell peppers,

tomatoes, ginger, chilies and curry powder, and water. Bring to a simmer.

Then cook covered, at a gentle simmer

until the vegetables are tender but not overdone. Stir in the peas

and cilantro and season to taste with salt. taste for spiciness

and adjust the seasonings as desired. Mash some of the diced potato

to thicken the cooking liquid. Simmer over low heat, uncovered,

for an additional 5- 10 minutes. The vegetables should be enveloped

in a thick liquid.

 

Serve in bowls alone or over hot cooked rice, barley or couscous.

If desired top each serving with a dollop of yogurt or soy yogurt.

 

Substitutions: You may use cauliflower instead of eggplant, chopped

into bite sized pieces or use corn kernels in place of the peas.

Sweet potato may be used in place of white potato.

 

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