Curry Ginger Vegetable Soup

Name: Curry Ginger Vegetable Soup
Ingredients: Olive Oil; 4 stalks Celery, Thinly Sliced; 4 whole Carrots, Thinly Sliced; 1 whole Yellow Onion, Chopped; 4 cloves Garlic, Chopped; 14 ounces, fluid Low Sodium Vegetable Broth; 2 cups Water; 4 whole Potatoes, Thinly Sliced; 2 teaspoons Curry Powder; 1 Tablespoon Freshly Grated Ginger; 1/4 teaspoons Cayenne Pepper; Salt To Taste; 1/2 teaspoons Coriander Seeds

13 ingredients

4 steps

Ingredients

Olive Oil
4 stalks Celery, Thinly Sliced
4 whole Carrots, Thinly Sliced
1 whole Yellow Onion, Chopped
4 cloves Garlic, Chopped
14 ounces, fluid Low Sodium Vegetable Broth
2 cups Water
4 whole Potatoes, Thinly Sliced
2 teaspoons Curry Powder
1 Tablespoon Freshly Grated Ginger
1/4 teaspoons Cayenne Pepper
Salt To Taste
1/2 teaspoons Coriander Seeds

Directions

1

Heat olive oil in a cast iron pot and add celery, carrots, and onions. Saute, stirring often, until the onions become translucent. Add the garlic and continue to stir for 2-3 minutes.
2

Add the vegetable broth and water. Bring to a boil, add the potatoes, and then reduce to a simmer. Let simmer for about 30-45 minutes and then stir in the curry powder, ginger, cayenne pepper and salt, to taste.
3

In a small cast iron pot, toast the coriander seeds for 4-5 minutes, or until they start to become aromatic. Pour into a mortar and pestle, grind into a dust, and then add to the soup.
4

Simmer the soup for another 15 minutes or until serving. Enjoy!