Vegetable Curry Soup, creamy
Source of Recipe
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Vegetable Curry Soup, creamy
1/2 c. olive oil
1 tsp. crushed garlic
1 tsp. ground ginger
1 tsp. chili powder
3 med. potatoes, cubed
1/2 c. vegetable stock
14 1/2oz. can cut grean beans
1/2 tsp. turmeric
1/2 sp. ground cumin
3/4 c. coconut cream
3 med. tomatoes, quartered
In large pan with high sides, drizzle enough oil to cover
the bottom of the pan.
Add garlic, ginger and chili powder; saute over low heat
for 2 to 3 minutes.
Stir in potatoes and vegetable stock and cook 5 more minutes,
covered, over medium-high heat.
Add beans, turmeric and cumin; cook 5 more minutes.
Add coconut cream and tomatoes, cover and cook 5-10 minutes.
Serves 4
Serve hot with rice or noodles.
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