Curry Cruz’S

chefs-mate chefs-mate 0 Comments
Servings: 12 Difficulty: Advanced
Jump To Recipe Print Recipe
0 Add to Favorites
A hearty, aromatic vegetable soup blending Indian spices with root vegetables for a comforting holiday meal.
Curry Cruz's (Kwanzaa Yam Soup recipe image
Recipe tools
Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.

This vibrant soup is a celebration of flavor, combining the earthy sweetness of yams and potatoes with the bright crunch of broccoli and kale. Infused with a robust blend of Indian spices like cumin, cardamom, and turmeric, it offers a warming, aromatic experience that feels both exotic and homey. The base of sautéed onions, garlic, and ginger creates a deep foundation for the simmering vegetables. It’s a perfect dish for Kwanzaa gatherings or any cozy night when you want a wholesome, plant-based meal that satisfies the whole family. Rich in texture and color, this soup is as nourishing as it is delicious.

Curry Cruz's (Kwanzaa Yam Soup recipe image
Print Recipe
0 Add to Favorites

Curry Cruz’S

Author: chefs-mate Cooking Method: , Cuisine: , Courses:
Difficulty: Advanced
Servings: 12 Calories: 1253.6
Dietary:
V Vegan

Description

This vibrant soup is a celebration of flavor, combining the earthy sweetness of yams and potatoes with the bright crunch of broccoli and kale. Infused with a robust blend of Indian spices like cumin, cardamom, and turmeric, it offers a warming, aromatic experience that feels both exotic and homey. The base of sautéed onions, garlic, and ginger creates a deep foundation for the simmering vegetables. It's a perfect dish for Kwanzaa gatherings or any cozy night when you want a wholesome, plant-based meal that satisfies the whole family.

Ingredients

Directions

  1. Heat olive oil in a large soup kettle over medium heat.
  3. Stir in chopped red bell pepper and minced ginger; cook for 2-3 minutes.
  4. Combine ground cloves, cumin, mustard seed, cardamom, turmeric, and cinnamon in a small bowl.
  5. Sprinkle the spice mixture over the vegetables and stir to coat evenly.
  6. Add tamari and the canned tomatoes (crushed slightly) along with their juices.
  7. Bring the mixture to a boil, then reduce heat to low.
  8. Cover and simmer gently while you prepare the sweet potato.
  9. Peel the sweet potato, remove any blemishes, and cut into 1-inch cubes.
  10. Add the sweet potato cubes and 1 cup of water to the pot.
  11. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
  12. Stir occasionally to prevent sticking.
  13. Cut the broccoli stem and florets into bite-sized pieces.
  14. Wash the white potato well, leaving the peel on, and chop into 1-inch pieces.
  15. Add the broccoli and white potatoes to the pot along with 2 quarts of boiling water.
  16. Cover and cook for 20 minutes.
  17. Chop the remaining tomatoes (if using fresh) or ensure canned tomatoes are well incorporated.
  18. Add frozen corn, peas, and any beans if desired to the pot.
  19. Cover and cook for another 20 minutes.
  20. Wash the kale, remove stem ends, and tear leaves into small pieces.
  21. Taste the broth and add salt as needed.
  22. Add the kale to the pot and use a wooden spoon to push it down into the soup.
  23. Cover and simmer for 20 minutes, until the kale is tender.
  24. Serve immediately, optionally with cornbread.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 1253.6kcal
% Daily Value *
Total Fat 58.3g90%
Saturated Fat 13.3g67%
Cholesterol 241.0mg81%
Sodium 326.0mg14%
Total Carbohydrate 106.8g36%
Dietary Fiber 23.5g94%
Sugars 30.9g
Protein 87.3g175%

* 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: kwanzaa, yam, soup, curry, vegetarian, vegan, spicy, comfort food, holiday, winter, root vegetables, kale, broccoli, tomato, ginger, cumin, cardamom, turmeric, hearty, plant-based
Recipe Card powered by WP Delicious

Leave a Comment