Curried Vegetable Soup with Basmati Rice

curried veggie soup.JPG


2 tbsp yellow curry powder

olive oil as needed

2 cups small diced yellow onion

1 cup small diced bell peppers (any color or a mix of colors)

1 cup small diced carrots

1 cup small diced celery

1 cup small diced zucchini

1 cup small diced shiitake mushroom caps

1/2 cup chopped sun dried tomatoes

2 tbsp minced fresh ginger

2 tbsp minced garlic

2 cups tomato juice

1 cup cooked basmati rice

6-8 cups vegetable stock

2 tbsp brown sugar

salt and pepper as needed


In a larger soup pot heat a small amount of olive oil and sweat the ginger and garlic. When the ginger and garlic start to soften add in the curry powder and cook for a few seconds. Add in all the vegetables and cook until they start to soften. When the vegetables are soft, add in the tomato juice and veg stock. Add the stock until the desired consistency is reached. Add in the rice and allow to simmer for 15-20 minutes. Adjust consistency with more veg stock if needed. Season with salt, pepper, and brown sugar. Serve warm.

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