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Vegetable Curry Soup

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A hearty and warming vegetable curry soup packed with nutrients and flavor.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground ginger
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 2 cups spinach
  • 1 can (14 oz) coconut milk
  • 1 cup potatoes, diced
  • 1 cup green beans, chopped
  • 1 red bell pepper, diced
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery. Cook until softened.
  3. Stir in garlic, curry powder, and ginger, cooking for another minute.
  4. Add diced tomatoes and vegetable broth. Bring to a simmer.
  5. Add potatoes, green beans, and bell pepper. Cook until vegetables are tender.
  6. Stir in coconut milk and spinach. Cook for an additional 5 minutes.
  7. Season with salt and pepper to taste before serving.

Notes

  • This soup can be stored in the refrigerator for up to 3 days.
  • Add more vegetables based on availability.
  • For a spicier version, add chili flakes or fresh chilies.

Nutrition

Find it online: https://michaelskueche.de/vegetable-curry-soup/