Curried Indian Vegetable Soup

This Indian-style vegetable soup has long been one of my very favorite soups to serve to friends. Accordingly, this is my submission to the second edition of No Croutons Required, a new monthly vegetarian food event co-hosted by Holler and myself. You have until the 20th of March to submit your inspired creations. Holler is the host for March and the theme this month is spicy vegetarian soups.

This burst of flavor in a bowl goes well with a variety of ethnic dishes. 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 Cuisine: Indian Published on March 12, 2008 One of my favorite soups, this healthy curried vegetable soup bursts with Indian flavors. Print this recipe Ingredients: 2 teaspoons olive oil or butter 1 large onion, chopped 4 black cardamom pods, crushed 1-inch piece fresh ginger, grated or minced small handful of green chilies, minced 1 tablespoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon cayenne 1 teaspoon turmeric 1 teaspoon garam masala 1/2 teaspoon chili powder small handful of fresh or dried curry leaves 1 large carrot, diced 2 medium potatoes, diced 6 to 8 mushrooms, roughly chopped 4 to 6 cups vegetable stock or water 1 1/2 teaspoons sea salt, or to taste 2 large tomatoes, finely chopped juice of 1 lemon (3 tablespoons) 1/2 cup coconut milk or yogurt 2/3 cup frozen peas 2 tablespoons fresh coriander or parsley, chopped Instructions: Heat the olive oil or butter over medium heat in a large saucepan or soup pot. When hot, cook the onion and cardamom, stirring, until the onion begins to brown. Add the ginger, chilies, ground spices, curry leaves and stir for a minute. Now add the potatoes, mushrooms, carrots, stock or water, salt and tomatoes. Bring to a boil, reduce the heat to medium-low, and simmer, uncovered, for about 15 minutes or until the vegetables are tender. Add the lemon juice and coconut milk or yogurt and simmer for another 10 minutes. Add the peas and cook for a few minutes longer. Stir in the fresh coriander or parsley and serve hot. Makes 6 to 8 servings