This Indian-style vegetable soup has long been one of my very favorite soups to serve to friends. It makes a large pot and goes well with a variety of ethnic dishes. Plenty of vegetables feature here with tantalizing Indian spicing - if you are serving as the first course, take care, because I bet your guests will be lining up for seconds and that just might spoil the main course. This soup also makes for a fine lunch or light dinner, perhaps served with some crusty bread or some rice and a legume main.
Take care not to overcook the peas, as they literally pop in your mouth if added at the end of the cooking time. This time around I served the soup with savory rice and urad dal pancakes.
|Curried Indian Vegetable Soup|
|Recipe by Lisa Turner|
Published on March 12, 2008
One of my favorite soups, this healthy curried vegetable soup bursts with Indian flavors.
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