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Vegetable curry soup

Fragrant vegetable curry soup with coconut milk

Vegetable curry soup is a rich and aromatic Asian dish. Made with fresh vegetables (eggplant, bell pepper, carrot, cauliflower) with curry paste, coconut milk and kaffir lime leaves. The soup turns out thick, with rich flavor and pleasant spiciness. Served with rice or flatbread. Great option for vegetarian menu, rich in vitamins and fiber.

Vegetable oil 2 tsp
Onion 1 pc.
cardamom pod 4 pc.
coriander 2 tsp
butter 1 tsp
Hot red pepper 0.5 tsp
Bay leaf 4 pc.
Carrot 2 pc.
Potato 2 pc.
Champignons 100 g
vegetable broth 1 l
tomato purée 425 g
Lemon juice 2 tbsp
coconut milk 125 ml
green peas 60 g
cilantro 2 tbsp

Шаг 1

Heat oil in a large pot, add onion and cardamom, fry while stirring until the onion becomes slightly brown. Add carrots, potatoes, mushrooms, ground spices, bay leaf, broth and tomato puree.

Шаг 2

Bring to a boil, reduce heat and simmer uncovered for about 15 minutes or until vegetables are tender. Add lemon juice and coconut milk and simmer uncovered for 10 minutes. Add green peas and mushrooms (if canned) and cook for another 3 minutes. Before serving, sprinkle with chopped fresh cilantro.

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