Vegetable Curry Soup
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Vegetable Curry Soup
Category
Soups and Breads
Prep Time
15 minutes
Cook Time
45 minutes

Ingredients
Ingredients
- 2 tablespoons Fustini's Garlic olive oil
- 1 onion, diced
- 1 large carrot, peeled and diced
- 2 ribs celery, diced
- 1 jalapeño seeded and minced
- 1 teaspoon fresh ginger, grated
- 2 large garlic cloves
- 2 tablespoons yellow Indian curry powder
- 1 tablespoon Garam masala
- 4 cups vegetable stock
- 1/2 teaspoon salt
- 2 12-oz cans coconut milk
- 2 tablespoon cilantro, roughly chopped (extra for garnish)
- 8 oz mushrooms, sliced
- 1 small eggplant, cut into 1" pieces
- 1 small head of broccoli, cut into small florets
- 1 red bell pepper, diced
- 1 small zucchini, diced
- cilantro or green onion, garnish
- flatbread for serving (optional)
Directions
- In a large heavy-bottomed pot over medium heat add olive oil and heat for 1 minute. Add onions, celery, carrots and jalapeñ,os and cook until vegetables are tender. Add garlic and ginger and cook for 2 more minutes. Add curry and garam masala and stir until fragrant.
- Add to the pot the vegetable stock and coconut milk and salt and stir until coconut milk in fully incorporated. Add remaining vegetables and herbs. Allow to simmer for 25 minutes. Adjust seasoning as needed. Serve warm with cilantro or green onions and flatbread.
Recipe Note
Adapted from themodernproper.com