Vegetable Curry Soup

Name: Vegetable Curry Soup
Yield: Makes 9 cups (2.25 l); 4 main-course servings
Cuisine: Chinese
Ingredients: ¼ teaspoon celery seed; ¼ teaspoon yellow mustard seed; ¼ teaspoon cardamom seed; ¼ teaspoon ground cumin; 2 teaspoons ground coriander; ¼ teaspoon anise seed; 1 medium onion, cut into ¼-inch (.5-cm) dice; 2 medium cloves garlic, smashed, peeled, and very finely chopped; 2 cups (500 ml) tomato juice; 1 medium sweet potato, peeled and cut into 1-inch (2.5-cm) cubes; Pinch of ground cinnamon; 2 small dried hot red peppers (such as péquins); 2 tablespoons vegetable oil; 1 pound (450 g) peas in the pod, shelled (scant 1 cup), or half a 10- ounce (300- g) package frozen peas, defrosted in a sieve under warm running water and drained (scant 1 cup); 1½ tablespoons fresh lime juice; 4 cups (600 g) cooked white rice, for serving; 2 teaspoons kosher salt, or to taste; Freshly ground black pepper, to taste; 1 small head broccoli (180 g), florets only (3 cups); 3 small ribs celery, peeled and cut across into ¼-inch (.5-cm) slices; 2 small carrots, peeled and cut across into ¼-inch (.5-cm) slices; 1 small head cauliflower, cored and broken into florets (2½ cups; 180 g); 1 cup (250 ml) Tomato Purée, canned tomato purée, or sterile-pack strained tomatoes; ¼ pound (120 g) white mushrooms, wiped clean, trimmed, and caps and stems cut across into ¼-inch (.5-cm) slices

Preparation info

Makes 9 cups 2.25 l ) ;
4
main-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

There are so many wonderful Indian vegetable curries that I didn’t think anything would be amiss in my adding a soup version. The colors are attractive and the seasonings not too hot. If desired, add some good yogurt.

Ingredients

2 teaspoons ground coriander
¼ teaspoon anise seed
¼ teaspoon

Europe
Asia
India
China
Italy
Milan
Genoa
Main course
Tuscany
Winter
Summer
Gluten-free
Vegan
Soup
Mediterranean

Method

Place all the spices and the hot peppers in a spice grinder or a mortar and grind to a powder.

In a medium saucepan, heat the oil over medium heat. Stir in the spices, onion, and garlic and cook over medium heat, stirring, for 2 minutes, or until fragrant.

Stir in the tomato juice, 2 cups