Sweet Curry Vegetable Soup
Well here is my first successful soup. 🍲 Couldn’t have been made without the help and inspiration of my amazing roommate so you all have her to thank for this recipe as well. It was perfect for the transition into the cooler weather and tastes like a warm hug. I don’t know how that’s possible… but it somehow is.
Ingredients:
1 Large Sweet Potato
1 Full Head of Broccoli
1/8th of an Onion
1/3 of a large Red Cabbage
2 Minced Cloves of Garlic
2 Tablespoons of Olive Oil
1 Tablespoon of grated ginger
2 Tablespoons of curry powder
3 Liters of Veggie or Chicken Broth
1 Can of Coconut Milk
1/2 Tablespoons of Brown Sugar
1/2 Tablespoons of Low Sodium Soy Sauce
Vermicelli Noodles
Optional: Lemon and Cilantro for decoration
How to:
Cut the sweet potato into cubes, the broccoli into small bite size portions, the onion into slivers, and the red cabbage. (note: these are the veggies we used but everything can be subbed and portions can be changed).
Add garlic, olive oil, grated ginger, andcurry powder to a VERY large pot. Sauté in medium heat for 1-2 minutes.
Add veggies to pot along with the broth.
Bring the pot to a boil over medium heat, once boiling lower to a simmer.
Once the sweet potatoes are tender add can of coconut milk, brown sugar, and the low sodium soy sauce. Let simmer for at least 5-7 minutes.
In a separate pot bring water to a boil and add vermicelli noodles (let boil for 2-3 minutes then drain the noodles in a colander)
To serve, add the vermicelli noodles to the bowls and use a soup ladle to divide the soup into bowls (this should make around 4 large bowls)
The soup is ready to eat! You can also be ~fancy~ and garnish with lemon slices, cilantro, and leftover red cabbage.