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Curried Golden Vegetable Soup

4 star rating
 

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Submitted by: ZAN BROCK

 

A blend of vegetables, including pumpkin, yams, carrots and onion, plus several spices, is pureed and combined with milk to make this soup.
 

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 leeks, white and pale green parts only, chopped
  • 1 large onion, chopped
  • 2 teaspoons curry powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1 (15 ounce) can chicken broth
  • 1 (15 ounce) can pumpkin
  • 1 (15 ounce) can yams
  • 1 (15 ounce) can carrots
  • 1/2 cup raisins
  • 1 cup unsweetened coconut milk
  • 1 cup evaporated milk
  • 1/2 cup toasted coconut (optional)

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Method

Melt butter in large Dutch oven. Add olive oil. Saute onion and leeks in butter and olive oil until translucent. Add spices and continue to cook for 1 minute. Add chicken broth and cook 5 minutes. Add pumpkin, yams, carrots and raisins. Cook over medium heat for 20 minutes. Remove from heat and allow to cool slightly. Remove vegetables with a slotted spoon and blend in blender until smooth. You will need to do several batches to avoid spattering. Return to Dutch oven and add coconut milk and evaporated milk. Cook 5 minutes or until desired temperature. Garnish with toasted coconut, if desired.

 

Notes: Cooking the spices first gives them a richer flavor.

 

Number of Servings: 8-10

 

Submitted by: ZAN BROCK ()

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