creamy garden vegetable curry soup
With the veggies from my garden, plus veggies shared by my family and neighbors, sometimes the amount of homegrown veggies becomes overwhelming; usually I make spaghetti sauce, soup, use them in salads, and freeze the rest. Here is a simple soup to make using pretty much any combination of garden veggies that you have on hand! Curry is probably my favorite flavoring for soup, but if you change the spices you use, the whole soup will change dynamic. Keep the same method, and instead of curry, basil and oregano, you can use parsley, dill and pickly juice for a fresh, pickled soup; you can use tarragon, rosemary and nutmey for a holiday-tasting soup, etc. This comes out very concentrated, so a little is very filling. If its too strong, dillute it with some water or splashes of milk. It is also very good with some rice mixed in.
Ingredients
- 4-5 - tomatoes, roughly chopped
- 2 - carrots, fnely diced
- 1 - onion, finely diced
- 2 - celery stalks, finely diced
- 2 - green bell peppers, finely diced
- 1 - red bell pepper, finely diced
- 4-5 cups vegetable broth
- 1 tablespoon olive oil
- 1 tablespoon curry powder
- 1/2 tablespoon salt
- 1 tablespoon pepper
- 1 tablespoon vegeta seasoning (optional)
- 1 tablespoon oregano, dried
- 1 tablespoon basil, dried
- 1/2 cup half and half, or heavy cream
- 1 tablespoon cream cheese
- - dash of paprika for garnish (optional)
How To Make creamy garden vegetable curry soup
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Step 1Sautee onions in olive oil for 5 minutes.
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Step 2Add the rest of the veggies, except for tomatoes. Sautee for 5 more minutes.
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Step 3Add tomatoes. Cover and let it sweat for about 10 minutes, stirring occasionally.
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Step 4Add vegetable broth. Stir, cover and let simmer for about 25 minutes.
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Step 5Add spices. Simmer covered for 10 minutes.
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Step 6Turn off heat. Let cool for about 15 minutes.
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Step 7Blend half of the soup; 3 ladles at a time in the blender. Return blended soup to pot with the unblended soup.
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Step 8Turn heat back on to simmer. Add the cream or half and half, as well as the cream cheese. Cover and let simmer 15 minutes, stirring occasionally to melt the cheese.
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Step 9Let sit at room temp for 10 minutes before serving. If the soup is too heavy, add splash of half and half / cream, or a little milk. I love a lasting taste of paprika, so I garnish it with that!
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