Shawnah's Curry Vegetable Soup

May 21, 2013

We had a couple rainy days last week, and after you've been outside every day it's hard to remember what it was like when we were stuck in the house every day in the winter! Maddox has started walking and exploring and seems to be absolutely into everything, so we had a couple "let's completely destroy the house" days.

All I wanted to eat was warm, maybe even spicy food. Something to warm me up through and through. Dan's mom found the recipe for this soup a couple months ago and I've been really looking forward to trying it!

It's ok if you don't have the curry paste. I usually just use curry powder in my curry cooking, I've never been able to find the paste in our small town grocery store.
Shawnah's Curry Vegetable Soup

by Renee Pihowich
Prep Time: 30 minutes
Cook Time: 30 minutes
Keywords: soup/stew vegetarian curry

Ingredients (8 servings)
  • 2 onions, diced
  • 2 carrots, diced
  • 1 stalk celery, diced
  • 2 tbsp. oil
  • 1 tbsp. curry paste
  • 4 cups chicken broth
  • 24 oz. can diced tomatoes
  • 1/2 cup orzo
  • 400 ml coconut milk
  • 2 tbsp. fresh cilantro, chopped for garnish
Sauté vegetables in oil until soft. Add curry paste and cook, stirring constantly, for 2 minutes.
Add broth, tomatoes and orzo.
Bring to a boil, simmer for 20 minutes.
Add coconut milk and cilantro. Heat throughout. Do NOT boil.
This has become a favorite soup at our house. I have made a couple changes.... increased the curry paste by an additional teaspoon. I have also decreased the coconut milk to about 300 ml. It also freezes well.
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