Fall is upon us and with the colder days, brings the increased desire for comfort foods. These types of foods are the ones we gravitate towards to help warm up our bodies and gives us that sense of cozy. Casseroles, stews, pastas and soups, we typically crave heavier and more satisfying dishes.
Come cooler weather, I start to fall in love with soups again. I rarely will eat a bowl of soup in the summer and making it isn’t even a thought on my radar. However; like clock work as soon as the leaves start to change, you will see soup popping up on the menu each week. This one is no exception.
A vegetable soup with an East Indian spin, this Curried Vegetable Soup will definitely will be a regular occurrence. Factoring in back to school, the fact that this soup is not only healthy and delicious, it’s possible to whip this up in less than 30 minutes, AND you can make a quantity large enough for leftovers and freezing!
There a significant number of health benefits to consuming curry powder.
Healthy you say? Absolutely! There a significant number of health benefits to consuming curry powder. Things like reduced inflammation (turmeric’s signature benefit), improved digestion, heart health and bone repair- there are many returns to return for a second bowl!
Curry Vegetable Soup
Garlic, to taste (I always say more is more)
2 tsp Coconut Oil
Powdered or Fresh Ginger, to taste
1 can coconut milk
2 cartons vegetable broth
2 tsp curry powder
1 bag frozen Asia Stir Fry mix (with broccoli and water chestnuts)
- Heat oil in a large pot and saute the garlic.
- Sprinkle in curry powder, and ginger. Once combined with the garlic into a paste, add the can of coconut milk and stir.
- Add both cartons of broth and stir again.
- Dump in the bag of frozen veggies, place lid half on the pot and simmer for 15-20 minutes.
- Serve hot.
Don’t forget to share your creations!
Hugs and Kisses,