Vegetable Curry Soup

I love curry, especially anything made with red curry paste.  What I have been searching for is a flexible basic curry soup–one that is quick and easy and keeps in the refrigerator for a few days.  This recipe originally came from the Vegetarian Times and fits the bill. I have adjusted several things to make it less acidic, less salty, and spicier. Adjust to your own tastes.  Also, try other vegetables like fresh spinach, shredded carrot, sweet potato or winter squash.

Vegetable Curry Soup

1-2 Tbsp. olive oil

16 oz. cauliflower–break or cut florets into bite sized pieces

6 large green onions, sliced thinly.  Separate green and white parts.

8 oz fresh mushrooms

2 rounded Tbsp red curry paste

5 cups low salt vegetable broth

8 oz fresh diced tomatoes (or canned, if you wish)

1/8 tsp cayenne pepper

1 2/3 cup low fat coconut milk (or one full can)

8 oz. fresh green beans sliced in 1-inch pieces

2 Tbsp lime juice

Salt and pepper to taste (if you use a salty broth, be careful to taste before adding more salt)

In a large saucepan, heat oil and saute white parts of green onion, mushrooms and cauliflower over med. high heat, stirring frequently, until beginning to brown.  Stir in curry paste and saute for 1-2 minutes more.  Add broth and tomatoes.  Bring to a boil, reduce heat to low, cover, and simmer for 10 minutes. Add coconut milk, green beans, remaining green onion (the green parts), and lime juice.  Bring to boil, cover, simmer for 6-7 minutes more.  Season with salt and pepper.  Serves 6-8