Curried Indian Vegetable Soup

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This Indian-style vegetable soup has for many years been one of my very favorite soups to serve to friends — in fact, I never like to go very long without making it again. It makes a large pot and goes well with a variety of Indian dishes. Plenty of vegetables feature here with tantalizing Indian spicing and a little coconut milk or yogurt to give the broth a nice touch of creaminess. If you are serving this 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, or some Indian flatbreads, such these savory rice and urad dal pancakes. Make sure not to overcook the peas, as they literally pop in your mouth if added at the end of the cooking time.

This is such a classic recipe, which I originally posted back in 2008, that I am reposting it again with a few revisions.

Curried Indian Vegetable Soup

Recipe by Lisa Turner Cuisine: Indian Published on February 13, 2020 One of my favorite soups, this healthy curried vegetable soup bursts with Indian flavors Preparation: 20 minutes Cooking time: 30 minutes 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 teaspoon paprika 1/2 teaspoon ground cayenne 1 teaspoon ground 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 parsley or cilantro, 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

More classic Indian soups from Lisa's Kitchen:
Classic Mulligatawny Soup
Urad Dal Tomato Soup
Fennel-Flavored Urad Dal Soup (Sada Urad Dal)
Indian Sour Mung Bean Soup
Curried Carrot and Lentil Soup with Cashews

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