Healing Curry Soup
This is from a book called Food Doctor that we found at our local library's annual used book sale. We like to put a dollop of soft fresh cheese or grate some cheddar into the center of our soup bowls befor ladeling in the hot soup. Like most soups the variations are endless.
Submitted by: Rosemarie from Union Grove, WI
Yield: 8 to 10 servings
Preparation Instructions:
1. Dice celery and onion. Peel and dice potatoes and carrots. Dice tomatoes, remove seeds.
2. Simmer 1 1/2 cups veggie stock with onions for a few min.
3. In a small bowl, mix cinnamon, curry, turmeric, cayenne, and ginger into about 2 tablespoons of veggie stock. Mix well.
4. Add to simmering stock and onions.
5. Pour the rest of the veggie stock into the pot and bring to a boil. Reduce heat to simmer.
6. Add potatoes, tomatoes, celery, and carrots. Simmer till carrots are tender.
7 Pour in chickpeas, saffron, and lemon juice, bring back to a simmer. Enjoy
thespicehouse.com
More About This Recipe
If you'd like to add barley be sure to increase liquid to twice the amt. of barley. Sometimes vary by using sweet potato for 1/2 the amt. of potatoe.
I absolutely love this soup. I have made it many times and usually add some chicken and himalayan salt. Instead of regular potatoes I add korean sweet potatoes. I also love curry so add a little extra. I double the recipe so we get to eat it for days!
This is excellent. I added some rotisserie chicken and it was a very hearty stew. All my coworkers loved the smell and asked for the recipe. Will definitely add to my recipe collection.
This soup is quick and easy to make, and it smells as awesome as it tastes! Do not overlook this recipe! I made it once with chickpeas for a heartier soup, and once without. Either way it is delicious! This recipe is definitely a keeper!