Creamy Curried Vegetable Soup

2
Marty Hufnagel

By
@hereim

This recipe calls for using your slow-cooker but I do not, preferring to have it cook slowly on the stove and letting it fill the house with its aroma. You can also add in some chicken (pre-cooked) as I did which added to it's deliciousness.
Stretch any leftover soup by serving it over rice. YUM!

Rating:

★★★★★ 1 vote

Comments:
Serves:
6 - 8
Prep:
25 Min
Cook:
4 Hr

Ingredients

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  • 3 c
    potatoes, peeled & cut into 1-inch pieces
  • 3 c
    cauliflower, small florets or cabbage, shredded
  • 1 1/2 c
    carrots, sliced
  • 3/4 c
    red sweet pepper, coursely chopped
  • 1/2 c
    onion, chopped
  • 1 (15 oz) can(s)
    garbanzo beans, rinsed & drained
  • 2 - 3 tsp
    curry powder
  • 2 tsp
    fresh ginger, grated
  • 1/2 tsp
    salt
  • 1/8 tsp
    red pepper, crushed
  • 2 can(s)
    chicken or vegetable broth
  • 1 (14 oz) can(s)
    coconut milk, unsweetened
  • 2 Tbsp
    fresh cilantro, snipped

How to Make Creamy Curried Vegetable Soup

Step-by-Step

  1. In a 3 1/2 to 6 qt. pot(or slow-cooker)combine all the vegetables (and chicken if desired). Sprinkle with the curry powder, ginger, salt and red pepper. Pour broth over all.
  2. Cover and cook on simmer (or low in slow-cooker) 8 - 10 hours or Low heat (high in slow-cooker) for 4 - 5 hours.
  3. Stir in coconut milk. Ladle into serving bowls and sprinkle with cilantro if desired.

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