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Chapter 2: Soups

Chapter 2: Soups recipe image
This Indian-inspired vegetable soup is a study in comforting simplicity. By simmering hearty carrots and russet potatoes in a blend of water and low-sodium vegetable broth, you create a rich, savory base without heavy creams or fats. The magic happens with the spices: warm curry powder, sweet cinnamon, and earthy coriander infuse the broth with deep, aromatic layers, while a touch of cayenne adds a gentle, warming heat. The result is a velvety, golden-hued soup that feels like a hug in a bowl. It&# 226;€™s perfect for chilly evenings, quick weeknight dinners, or as a soothing starter for a larger meal. Simple ingredients come together to create a dish that is both nourishing and deeply satisfying.
Cuisine:
Courses:
Difficulty: Beginner
Calories: 8697.5
Dietary: Gluten-free, Vegan, Vegetarian
Description
This Indian-inspired vegetable soup is a study in comforting simplicity. By simmering hearty carrots and russet potatoes in a blend of water and low-sodium vegetable broth, you create a rich, savory base without heavy creams or fats. The magic happens with the spices: warm curry powder, sweet cinnamon, and earthy coriander infuse the broth with deep, aromatic layers, while a touch of cayenne adds a gentle, warming heat. The result is a velvety, golden-hued soup that feels like a hug in a bowl. It&# 226;€™s perfect for chilly evenings, quick weeknight dinners, or as a soothing starter for a larger meal. Simple ingredients come together to create a dish that is both nourishing and deeply satisfying.
Ingredients
  • 3 Pounds (1.5 kg) carrots, peeled and cut into 2-inch (5-cm) pieces
  • 4 Quarts (4 L) water
  • 1 Large yellow onion, diced into 1/4-inch (6-mm) pieces
  • 4 Quarts (4 L) low-sodium vegetable broth
  • 3 Tablespoons (20 g) curry powder
  • 2 teaspoons Cayenne pepper (optional)
  • 1 teaspoons Cinnamon
  • 1 teaspoons Ground coriander seed
Directions
  1. 1
    In a large stockpot, combine the water, vegetable broth, diced onion, carrots, and potatoes.
  2. 2
    Add the curry powder, cinnamon, ground coriander, and cayenne pepper to the pot.
  3. 3
    Bring the mixture to a boil over high heat, stirring occasionally to dissolve the spices.
  4. 4
    Reduce the heat to medium-low, cover the pot, and simmer for 25-30 minutes until the carrots and potatoes are tender.
  5. 5
    Taste and adjust seasoning with salt or more cayenne if desired before serving.

Nutrition Facts

Amount Per Serving
Calories 8697.5kcal
% Daily Value *
Total Fat 961.0g1479%
Saturated Fat 144.0g720%
Cholesterol 0.0mg0%
Sodium 237.3mg10%
Total Carbohydrate 51.9g18%
Dietary Fiber 11.8g48%
Sugars 28.0g
Protein 4.0g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: indian soup, vegetable curry, carrot potato soup, vegan broth, comfort food, warm spices, curry powder, healthy dinner, easy recipe, winter soup
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