Curry soup

Ingredients for 4 servings:

• 600 ml vegetable stock
• 400 ml coconut milk, creamy
• 1 garlic clove(s)
• ½ tsp cardamom
• 2 tbsp curry powder, hot or mild
• curry paste, red, to taste
• 1 chili pepper(s), optional
• 2 carrots
• 2 bell peppers, red
• 500 g broccoli
• 200 g mushrooms
• salt and pepper
• Paprika powder, hot, optional
• possibly cornstarch to thicken

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

slightly spicy to spicy

Combine the vegetable broth and coconut milk in a tall pot, reduce the heat to medium, and place the pot on top. Add the curry powder, curry paste, cardamom, and finely chopped garlic, and bring to a gentle simmer. Wash the vegetables, divide the broccoli into not-too-small florets (it will crumble easily in the soup). Peel the carrots and slice them lengthwise into thin strips using a vegetable peeler. Cut the bell peppers into thin strips, and quarter or coarsely slice the mushrooms, depending on their size. This way, the vegetables cook in the same amount of time and look pretty. Add the vegetables to the soup and cook for about 5 minutes. If the soup is too runny, thicken it with starch and simmer for another 2 minutes. If it’s not spicy enough, add chili pepper and/or hot paprika. If you want to prepare the soup for the next day, bring it to a boil with the vegetables for about 2 minutes, then remove from the heat. The residual heat cooks the vegetables. This dish also makes a great party soup.