Monday, November 19, 2012

Vegetable Curry Soup with Pasta


  • 3 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons curry powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tomatoes, chopped
  • 6 cup water (or enough to cover the vegetables)
  • 1 pound butternut squash, peeled and chopped
  • 3 carrots, sliced
  • 3 potatoes, chopped
  • 1 cup dry brown rice pasta spirals


  1. Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, for 2 minutes. Add the garlic and cook 1 minute more. Add the curry powder, cinnamon, ginger, salt, and black pepper and cook, stirring, for 2 minutes. Add the tomatoes and stir until it is a thick, relishlike sauce.
  2. Add the water, scraping the bottom of the pan to incorporate all the flavors. Add the squash, carrot, and potato. Raise the heat to high and bring to a boil while gently blending the ingredients together. Cover, reduce the heat to medium-low, and simmer, stirring a couple of times, until the vegetables are tender, about 20 minutes.

1 comment:

  1. Thanks! This is what I'm making for dinner tonight, now....