Mellow Yellow Fall Soup

Name: Mellow Yellow Fall Soup
Ingredients: 1 onion, peeled and chopped; 1 teaspoon finely chopped fresh ginger; 1 teaspoon vindaloo curry paste; 1 teaspoon turmeric; 1 teaspoon sesame oil; 500 g yellow squash, chopped; 200 g potatoes, peeled and chopped; 2 yellow peppers, seeded and chopped; 1 liter chicken, miso or 1 liter vegetable stock; 1 cup coconut milk; finely chopped chives or coriander, to garnish

11 ingredients

6 steps

Ingredients

1 onion, peeled and chopped
1 teaspoon finely chopped fresh ginger
1 teaspoon vindaloo curry paste
1 teaspoon turmeric
1 teaspoon sesame oil
500 g yellow squash, chopped
200 g potatoes, peeled and chopped
2 yellow peppers, seeded and chopped
1 liter chicken, miso or 1 liter vegetable stock
1 cup coconut milk
finely chopped chives or coriander, to garnish

Directions

1

In a heavy-based pan, cook onion, ginger, curry paste and turmeric until onion is soft.
2

Add sesame oil, vegetables and stock.
3

Bring to the boil, cover and simmer for 20 to 30 minutes or until vegetables are soft.
4

Puree soup.
5

Stir in the coconut milk.
6

Serve garnished with chives or coriander.