Curried Vegetable Soup

I really enjoy soup and find it comforting and warming in cold weather.

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ingredient :

observe on element : There are many kinds of curry pulverisation on the market and sometimes I make my own blend . I particularly like Penzey ’s Sweet Curry for its blend of redolent spices and I can make it as hot as I need with my own homegrown chilly pepper . I also use Vong ’s Four Star Curry Blend , which does n’t need much heat add . The heat from chiles , as well as the fragrant spices , vary enormously in curry blends , so try unlike brands to find ones that you like .

This soup can be made with other veggies : you might use Brassica oleracea botrytis in place of the Brassica oleracea italica ; add a turnip or Pastinaca sativa in place of potato , or even a sweet potato .

Serves 6

2 tablespoons olive oil2 leek , washed , trimmed and sliced or 1 culture medium onion , diced medium fine2 stalks celery , slit thin2 large Daucus carota sativa , slice thin2 average Irish potato , dicedAbout 3 straits of Brassica oleracea italica ; about 4 cups break or cut into heavy , bit - sized pieces6 cloves garlic , minced2 to 3 teaspoon dress powderAbout 6 loving cup veg stock , heatedAbout 1 teaspoonful salt ( if stock is not salted)Freshly ground black pepper1/2 to 1 teaspoon crumbled chile peppercorn or ground red pepper pepperA few teaspoonful Bragg Liquid Aminos , optional

In a soup pot , ignite the oil over medium heating . Add the scallion or onion and sauté for about 2 minutes ; tot up celery and sauté for about 2 minutes more . append the cultivated carrot and potatoes and sauté for 3 minutes more , rousing , so that they do n’t hold fast . jactitate in the Brassica oleracea italica and wangle 2 minutes more . Add the ail and wangle another second or so , then sprinkle with the less amount of curry powder , stir and tote up about 4 cup of the veggie stock . Cover and cook over medium heat until the ingredient issue forth to a boil , stir and reduce heat so that the soup James Cook at a bare simmer . Cook , cover for about 15 to 20 minutes until the vegetable are tippy .

Puree the soup with an immersion blender , in flock in the liquidizer , or in a food John Stuart Mill . Puree about half of the soup . retrovert the soup to the pot and season with table salt , common pepper , and a short chile pepper or chilli pepper , and the Aminos if you are using them . Stir and heat gently , covered for about 5 minute . Taste for seasoning and adjust — you may need to add the extra curry powder , more chile pepper , and/or salt and capsicum . The soup can be made ahead and reheated . lade the raging soup into bowls and wait on .

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