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Recipes - Curried Winter Vegetable Soup

Recipe Name

Curried Winter Vegetable Soup

Submitted by Guest
Recipe Description Rachael Ray Recipe
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 10 Cook Time (minutes) 30 Ready In (minutes) 40
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
2
eggplant, peeled (yield from 1-1/4 lb)Eggplant
3
tablespoonsOil, canola and soybean
1
head, small (4" dia)Cauliflower, broken into florets
2
medium (2-1/4" to 3-1/4" dia.)potatoes cubed
1
large (2-1/4 per lb, approx 3-3/4" long, 3" dia)Peppers, sweet, red, raw, chopped
1
largeOnion, chopped
3
clovesgarlic, chopped
3
cupschicken broth - low sodium
2
tablespoonscurry powder
2
cupschickpeas (15oz can)
1
can (28 fl oz)tomatoes canned, diced
Steps
Sequence Step
1Place a large pot over medium-high heat with 3 turns of the pan of vegetable oil, about 3 tablespoons. Add the eggplant and cook stirring for about 2 minutes
2Add the cauliflower and potatoes, turn the heat down to medium and cook for 5 minutes. Turn the heat back up to medium-high and add the red bell pepper, onion, garlic, salt and pepper, adding a little more oil if necessary the mixture seems dry. Continue to cook for 5 more minutes, stirring every now and then. Add stock and bring up to a simmer.
3While the soup is coming up to a simmer, combine 1 cup of the stock with the curry paste and the mango chutney in a food processor or blender and puree until smooth. Add the curry mixture to the pot along with the chickpeas and tomatoes. Season with some salt and pepper, bring the mixture up to a bubble and simmer for 10-15 minutes, until the potatoes and veggies are nice and tender and the flavors have melded together. Fold spinach in at the end.






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