This Vegetarian Curry Soup is a great Veggie night option. It has a dark rich broth, a full aromatic flavour and is surprisingly filling. I use a pre made curry paste for seasoning, which makes it much less complicated than your standard Indian stew, and the majority of the ingredients can be a combination of whatever you have in the fridge!
Vegetarian Curry Soup
2 tbsp olive oil
1 clove of garlic
1/2 cup of onion, chopped
2 large carrots, diced
1 zucchini, chopped
1 red pepper, chopped
1 can of chick peas
1 can diced tomato (with juices)
2 cups of vegetable broth
1/4 cup sour cream
3 cups of baby spinach
To start, heat a couple of table spoons of olive oil in a heavy bottomed pot. Add onion, garlic, carrot, zucchini and red peppers to the oil and sauté for a few minutes.
Then, stir in one or two tablespoons of your favourite red curry paste (I usually buy patak's) and sauté for an additional minute or two. Stir in chick peas, tomatoes and vegetable broth. Bring to a boil, cover, reduce heat and simmer until vegetables are tender. Add sour cream and stir until the soup broth thickens slightly. Just before serving add baby spinach so that it wilts, but does not fully cook.
*Tip* - when I make this soup, I ladle the soup I know we will eat into a
smaller pot before wilting the spinach. When reheating leftovers
I add a handful of spinach to the bowl, stir and microwave until hot.
This is one of those recipes that really keeps getting better as it sits in the fridge... so make a big batch and enjoy it all week!