I was in the mood for something spicy and I haven’t had soup in awhile. I always have said “I don’t like curry” but honestly there are so many types of curry that isn’t a good thing to say. It all stemmed from a hated roommate I had in University who smelled like curry. Our room smelled like curry, her possessions smelled like curry and I plain did not like the girl who was used to being an only spoiled child. So curry brought up many bad memories. I pulled it out today when I thought of soup. I didn’t think of her when I was eating it, and that is a good sign. This is spicy. Feel free to half the spices and then go from there. It is fun and easy to pick up your veg at the farmers market. This would even be good with roasted veggie leftovers or even leftover grilled veggies. YUM!
2 Tablespoons of canola oil
1 onion, chopped
4 cloves of garlic (or more)
4 – 5 cups vegetables of your choice (I used mushrooms, green beans, cabbage, red bell pepper, asparagus) chopped
1 habanero chile, chopped (OPTIONAL – only use for SUPER HOT soup!)
4 tomatoes – chopped
1 teaspoon red pepper
1 teaspoon curry powder (I used 2)
1 teaspoon cumin (I used 2)
1 Tablespoon cholula hot sauce
salt & black pepper
4 cups of vegetable broth (1 tetra pack)
- Heat the oil in a large stockpot and quickly saute onions, garlic. Add spices and a bit of stock to keep them from burning.
- Add all other chopped vegables, including the optional habanero, and saute. If you are using potatoes do NOT add them at this point. Keep adding stock if it gets too dry
- Add chopped tomatoes and heat for approximately 10 minutes.
- Add the rest of the stock and bring to boil. Simmer for approximately 4 hours. (I did 1 hour)