Thai Vegetable Yellow Curry (Soup)
I wanted to make a curry that was not super heavy and overly filling, so I went with a soup. Full of so many vegetables, is light and healthy. I had this over some basmati rice and it was deeelish! Great vegetarian soup that can either have garbanzo beans added for some more protein or chicken if you aren’t veg. If you want it to be thicker and more of a curry rather than a soup, just add less vegetable broth.. yep it is that easy. I definitely recommend making extra because it taste even better the next few days!
Serves 6-8
5 Easy Steps:
If you are making your own vegetable broth, put on a pot of water and place scraps into pot and let boil until ready to use.
Heat up another large pot with olive oil over medium-low heat. Add garlic and allow to cook for about 30s, add onions and ginger. Stir around and let sauté for 5-7 minutes.
Add carrots and stir for a couple of minutes. Add salt, 3 tbsp curry powder and turmeric, and coat over vegetables. Add potatoes, cauliflower and broccoli. If spices start to stick to bottom pour 1/2 cup water into pot. Add zucchini and continue to stir vegetables around, making sure fully coated by spices. Add another tbsp of curry powder, more if you want more flavor.
Pour coconut milk into pot and stir for a 2-4 minutes. Add fish sauce or soy sauce. Add vegetable broth, salt and bring to boil, heat at high. Once boiling, lower to a simmer and cover pot for 30ish minutes, checking for flavor and softness of vegetables (could be shorter). Add spinach in last 10 minutes.
Finish with cilantro, green onion or whatever you please with curry soup, topped over some rice!
What you will need:
4 tbsp olive oil
3 garlic cloves, diced (about 1.5 tbsp)
about 1.5 tbsp ginger, grated and diced
1 yellow onion, thinly sliced
2 cups carrots, chopped (1/4 inch)
4 tbsp yellow curry powder
1/2 tsp turmeric
5 yukon potatoes, quartered
2 cups cauliflower
2 cups broccoli
2 zucchini (1 yellow, 1 green), quartered
1 can light coconut milk
Salt for flavor (around 2 tbsp)
8 cups vegetable broth
2 tsp soy sauce
2 handfuls spinach
