Curried Vegetable Soup


Curried Vegetable Soup

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March 29, 2017

Curried Vegetable Soup


3 tablespoons unsalted butter

1 large onion, diced

4 medium carrots, diced (about 1 cup)

1 small zucchini or summer squash, diced

1 medium potato, diced

Salt and pepper

1 to 2 teaspoons curry powder

1 cup chopped fresh tomatoes

1/2 cup white wine or water

4-1/2 to 5 cups chicken stock, vegetable stock, or water

1 cup red lentils

1 cup chard leaves, thinly sliced

1/4 cup fresh orange juice, or to taste

1 teaspoon fresh orange zest

1 cup plain whole-milk yogurt or sour cream

1/2 cup chopped cilantro


1Melt the butter in a wide soup pot set over medium heat. Saute the onion, carrots, zucchini, and potato until the onion is soft and begins to brown. Sprinkle with salt and pepper and curry powder to taste, cover and cook until the vegetables are very soft, about 5 minutes.

2 Add the tomatoes, wine, stock, and lentils. Bring to a boil; then lower the heat and simmer, partially covered, until the lentils are beginning to soften, about 20 minutes. Add the chard and continue cooking until the chard is tender, about 10 minutes. Add the orange juice and zest. Taste the soup and adjust the seasonings. Serve with a dollop of yogurt or sour cream and chopped fresh cilantro.