Vegetable Curry Soup Recipe

Name: Vegetable Curry Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 -2 large yellow onion, chopped; 1 tablespoon garlic (3 fresh cloves chopped); 2 tablespoons fresh ginger, sliced and chopped; 2 tablespoons samji curry powder or 2 tablespoons garam masala; 1 teaspoon cumin; 1 teaspoon turmeric; 1 teaspoon coriander; 6 -8 cups vegetable stock; 2 bay leaves; 14 lb split peas; 12 lb red lentil; 12 lb yellow lentils; 4 large carrots, chopped; 3 -4 large chopped tomatoes; 2 large potatoes, cubed; 1 large butternut squash, cubed

Servings: persons

1 tablespoon olive oil
1 -2 large yellow onion, chopped
1 tablespoon garlic (3 fresh cloves chopped)
2 tablespoons fresh ginger, sliced and chopped
2 tablespoons samji curry powder or 2 tablespoons garam masala
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon coriander
6 -8 cups vegetable stock
2 bay leaves
14 lb split peas
12 lb red lentil
12 lb yellow lentils
4 large carrots, chopped
3 -4 large chopped tomatoes
2 large potatoes, cubed
1 large butternut squash, cubed

1
In pot stir fry for 2 minutes:.
2
1 tablespoon olive oil.
3
1-2 large yellow onions chopped.
4
1 tbsp garlic ( 3 fresh cloves chopped).
5
2 tbps fresh ginger sliced and chopped.
6
2 tbsp samji curry powder or 2 tbsp garam masala.
7
1 teaspoon cumin.
8
1 teaspoon tumeric.
9
1 teaspoon corriander.
10
Then Add:.
11
6 - 8 cups of vegitable stock.
12
2 bay leaves.
13
1/4 Lbs split peas.
14
1/2 lbs red lentils.
15
1/2 lbs yellow lentils.
16
4 large carrots chopped.
17
3-4 large chopped tomatoes.
18
2 large potatoes cubed.
19
1 large buternut squash cubed.
20
Add any vegies you like; peas, corn, cauliflower, etc.
21
Bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, for 1 hour or more, or until the peas are tender.
22
Serve with hot red pepper flakes/ fresh chopped cilantro on top/ spoonfull of plain yogurt to taste on top.

3209

kcal

Calories

Fat

524

Carbs

207

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 -2 large yellow onion, chopped, 1 tablespoon garlic (3 fresh cloves chopped), 2 tablespoons fresh ginger, sliced and chopped, and more.

Yes, Vegetable Curry Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Curry Soup

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