Vegetable Curry Soup from Soup: A Way of Life by Barbara Kafka

Name: Vegetable Curry Soup from Soup: A Way of Life by Barbara Kafka
Ingredients: 2 tablespoons vegetable oil; 1 cup (250 ml) Tomato Purée, canned tomato purée, or sterile-pack strained tomatoes; Pinch of ground cinnamon; 2 small dried hot red peppers (such as péquins); ¼ teaspoon ground cumin; 4 cups (600 g) cooked white rice, for serving; Freshly ground black pepper, to taste; 1½ tablespoons fresh lime juice; ¼ teaspoon yellow mustard seed; ¼ teaspoon celery seed; ¼ teaspoon cardamom seed; ¼ teaspoon anise seed; 2 teaspoons kosher salt, or to taste; 2 teaspoons ground coriander; 2 small carrots, peeled and cut across into ¼-inch (.5-cm) slices; 1 small head cauliflower, cored and broken into florets (2½ cups; 180 g); 2 cups (500 ml) tomato juice; 1 pound (450 g) peas in the pod, shelled (scant 1 cup), or half a 10- ounce (300- g) package frozen peas, defrosted in a sieve under warm running water and drained (scant 1 cup); 1 medium sweet potato, peeled and cut into 1-inch (2.5-cm) cubes; 3 small ribs celery, peeled and cut across into ¼-inch (.5-cm) slices; 1 small head broccoli (180 g), florets only (3 cups); 2 medium cloves garlic, smashed, peeled, and very finely chopped; 1 medium onion, cut into ¼-inch (.5-cm) dice; ¼ pound (120 g) white mushrooms, wiped clean, trimmed, and caps and stems cut across into ¼-inch (.5-cm) slices

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There are so many wonderful Indian vegetable curries that I didn’t think anything would be amiss in my adding a soup version. The colors are attractive and the seasonings not too hot. If desired,...

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Ingredients

2 tablespoons vegetable oil
1 cup (250 ml) Tomato Purée, canned tomato purée, or sterile-pack strained tomatoes
Pinch of ground cinnamon
2 small dried hot red peppers (such as péquins)
¼ teaspoon ground cumin
4 cups (600 g) cooked white rice, for serving
Freshly ground black pepper, to taste
1½ tablespoons fresh lime juice
¼ teaspoon yellow mustard seed
¼ teaspoon celery seed
¼ teaspoon cardamom seed
¼ teaspoon anise seed
2 teaspoons kosher salt, or to taste
2 teaspoons ground coriander
2 small carrots, peeled and cut across into ¼-inch (.5-cm) slices
1 small head cauliflower, cored and broken into florets (2½ cups; 180 g)
2 cups (500 ml) tomato juice
1 pound (450 g) peas in the pod, shelled (scant 1 cup), or half a 10- ounce (300- g) package frozen peas, defrosted in a sieve under warm running water and drained (scant 1 cup)
1 medium sweet potato, peeled and cut into 1-inch (2.5-cm) cubes
3 small ribs celery, peeled and cut across into ¼-inch (.5-cm) slices
1 small head broccoli (180 g), florets only (3 cups)
2 medium cloves garlic, smashed, peeled, and very finely chopped
1 medium onion, cut into ¼-inch (.5-cm) dice
¼ pound (120 g) white mushrooms, wiped clean, trimmed, and caps and stems cut across into ¼-inch (.5-cm) slices