Mom’s Curried Veggie Soup

As the temperature starts to drop outside, the temperature in our food has to creep up to compensate. My mom threw this soup together one cold day; it was so smooth and warming that it quickly found its way into her tried-and-true favourites… And now it’s made its way into mine!

See what happens when loyal readers send me recipes? I splash them all over wordpress! Granted, this special reader happens to be my momma, but still... Anyone would get the same wonderful treatment!

Gather up the following ingredients:

  • 1 tbsp cold-pressed olive oil
  • 1 onion
  • 2 large potatoes
  • 1 small butternut squash (or sweet potato)
  • 2 celery stalks
  • 2 large carrots
  • half a head of cauliflower
  • 1 apple, peeled and cored
  • 1 tomato
  • 2 cloves garlic, peeled
  • 1 inch of ginger root
  • 2 tbsp curry paste
  • 6 cups water
  • splash of red wine vinegar
  • sea salt and ground black pepper, to taste
  • fresh chopped cilantro (optional)

Roughly chop all the veggies, making sure to keep the onion separate (poor lil’ onion… but don’t worry, they’ll all be together soon). Heat the oil over medium-high heat in a large pot. Add the onion and sauté for a minute or two. Add the rest of the veggies, give it a stir, then add the curry paste. Stir it all up and then add the water. Bring it to a boil and simmer for about half an hour, or until the veggies are soft, over low heat.  Blend the veggies until smooth either with a hand blender or by spooning the soup into a food processor. Add a splash of red wine vinegar and serve with an optional sprinkling of chopped cilantro.


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