Curried Vegetable Soup

Instructions

1. Step 1

   Heat the vegetable oil in a large pot over medium heat. Add the onion, carrot, and celery and cook, stirring occasionally, until softened.

   Timer: 8 min (fixed)

   Ingredients used: 200.0 gr Carrot, 120.0 gr Celery, 200.0 gr Onion, 30.0 ml Vegetable Oil

   Cookware: large pot, wooden spoon

2. Step 2

   Add the garlic, ginger, curry powder, ground cumin, and tomato paste. Stir over medium heat until fragrant and the paste darkens slightly.

   Timer: 2 min (fixed)

   Ingredients used: 18.0 gr Curry Powder, 12.0 gr Garlic, 15.0 gr Ginger, 3.0 gr Ground Cumin, 30.0 gr Tomato Paste

   Cookware: large pot, wooden spoon

3. Step 3

   Stir in the potato, chickpeas, tomatoes, and vegetable broth. Bring to a boil over high heat, then reduce to low heat and simmer until the potato begins to soften.

   Timer: 12 min (fixed)

   Ingredients used: 240.0 gr Chickpea, 350.0 gr Potato, 400.0 gr Tomato, 1200.0 ml Vegetable Broth

   Cookware: large pot, wooden spoon

4. Step 4

   Add the cauliflower and continue simmering over low heat until the potato and cauliflower are tender.

   Timer: 12 min (fixed)

   Ingredients used: 400.0 gr Cauliflower

   Cookware: large pot, wooden spoon

5. Step 5

   Stir in the coconut milk and spinach. Cook over low heat until the spinach wilts and the soup is hot throughout.

   Timer: 4 min (fixed)

   Ingredients used: 400.0 ml Coconut Milk, 120.0 gr Spinach

   Cookware: large pot, wooden spoon

6. Step 6

   Remove the pot from the heat. Stir in the lime juice, salt, and ground black pepper.

   Ingredients used: 2.0 gr Ground Black Pepper, 30.0 ml Lime Juice, 8.0 gr Salt

   Cookware: large pot, wooden spoon

7. Step 7

   Ladle the soup into bowls and serve hot.

   Cookware: ladle