Sherri's Curry Veggie Soup Recipe

What is your favorite homemade go to soup? This is the Curry Veggie Soup that I made yesterday! So very easy.  I love Fall!  Soups/Chilis are my fav!!

 Just throw in whatever veggies you have. I sauteed onion, Baby Bell Mushrooms, Red Bell Pepper, Carrots, Celery, and Broccoli into a pan and water steamed them until tender...not mushy.

Then I sauteed 3 fresh garlic cloves that I had minced.

 Then I put Frozen Green Beans, edamame and zucchini in a big soup pot and added the other water steamed veggies. I added red pepper flakes, Trader Joe's 21 seasoning salute, Sweet Basil, Oregano, Parsley, Cayenne Pepper, Celtic Sea Salt (my fav) and McCormick's Red Curry Powder. Add in 1 carton of broth (whatever kind you prefer) and water.

 Let it all cook with a lid until the zucchini is tender, but not mushy. Add fresh spinach and cook for a couple mins longer (I dont like the spinach super limp.)

 

Spicy Chicken Curry Soup

Ingredients

• 1 tablespoon peanut oil
• 1 clove garlic, minced
• 1/2 carrot, peeled and diced
• 1 (14 ounce) can coconut milk
• 1 tablespoon green curry paste
• 2 skinless, boneless chicken breast halves - cubed
• 2 cups chicken stock
• 1 lime, juiced
• 1/4 cup chopped green onions

Directions

1. Heat the oil in a medium pot over medium heat. Stir in the garlic and carrot, and cook 5 minutes. Mix in 1/4 the coconut milk. Stirring constantly, bring to a boil. Mix in curry paste. Place the chicken in the pot, and toss to coat.
2. Reduce heat to low, and pour in the chicken stock. Cook until heated through. Stir in remaining coconut milk, lime juice, and green onions. Continue to cook and stir at least 10 minutes before serving.