Cosy Yellow Curry Vegetable Soup

recipe characterize

Photo by Justine C.
  • Prep time
  • Cook time for dinner
    25 minutes
  • Serves
Author Notes

I’m the form of fan of cozy vegetable soups all by the much less warm months, and this recipe is one in every of my faves. It combines a creamy and engrossing broth with appetizing, tender veggies. A squeeze of lime added staunch before serving genuinely brings all of the flavours together. It’s most likely you’ll perhaps presumably additionally add moderately of protein to this within the event you’d grab to admire it a total meal – I now and then mix in some cubes of roasted tofu which I’ve seasoned with tamari, garlic powder, salt and sesame oil before baking. But every other option will most doubtless be to throw in some cooked rice noodles – ooh, that sounds so upright, too!

—Justine C.


  • 1

    substantial onion, peeled and diced

  • 3

    stalks of celery, diced

  • 2

    microscopic carrots, peeled and diced

  • 2

    garlic cloves, peeled and minced

  • 1 to 2 tablespoons

    yellow curry paste (vegan or vegetarian, if required)

  • 1 cup

    elephantine-elephantine canned coconut milk (are trying and scoop out ravishing the creamy piece, conserving the watery stuff on the bottom to throw into some porridge or a smoothie)

  • 4 cups

    veggie inventory

  • 1 tablespoon


  • 5

    kaffir lime leaves

  • 1

    substantial sweet potato, scrubbed and carve into approximately 1″ cubes

  • 2 tablespoons

    coconut oil

  • 1 cup

    frozen sweet peas

  • sea salt, to taste

  • 1/2 cup

    thinly sliced scallion greens

  • 1/2

    lime, plus extra for garnish

  1. Preheat oven to 400 levels Fahrenheit.
  2. Line a baking sheet with parchment paper. Toss sweet potatoes with 1 tablespoon of coconut oil and ½ teaspoon of salt, and roast on the baking sheet till golden and tender, about 20 minutes.
  3. Meanwhile, in a substantial soup pot area over medium-low warmth, warm 1 tablespoon of coconut oil, then add the onion and sauté till evenly golden, about 5 minutes. Add the celery, carrot and garlic, and sauté for one other five minutes or so.
  4. Add the yellow curry paste to the pot, and cook for 2 minutes, then add the coconut milk, tamari, lime leaves, and inventory. Jam the bottom of the pan with your spoon to admire particular none of the veggie are sticking, then bring the combination to a boil over excessive warmth. Once combination is boiling, carve warmth, and simmer for roughly 10 minutes, stirring as soon as in a whereas. The broth needs to be a little thickened at this point. If it will not be, simmer for a pair of minutes extra.
  5. Once the combination has been simmering for a minimal of ten minutes and the sweet potatoes are cooked, add the sweet potatoes and peas to the pot, and cook for an extra two minutes. Add the juice of ½ lime, and season with salt (if required). Use the lime leaves before serving.
  6. Inspire, garnished with the scallion greens and moderately extra lime juice, if desired.

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