Spiced Veg Soup Recipe is a One-Pot Wonder
This hearty, healthy soup cooks up full of flavor in just 35 minutes
When it’s chilly outside, there is nothing like a delicious bowl of soup. And when it’s packed with veggies and bursting with flavor, it’s good for the body and for the soul. That’s the genius of this spiced veg soup recipe. It’s got carrots, spinach and onions, making it full of nutrients like vitamins A , B and C, and minerals like iron. Basmati rice gives the broth heartiness, plus a slightly nutty taste. And papadam crackers, which are thin Indian flatbreads made from chickpea flour and spices, give the soup some texture. (If you can’t find them in your supermarket, simply use tostadas instead.) But the real stars of this soup are curry paste and coconut milk. They add so many notes of flavor — yum!
This soup is also super quick and easy to make. You can whip it up in a flash — watch our video and see for yourself. Then cook up a big pot and enjoy!
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 bunch cilantro
- 1 Tbs. olive oil
- 14 oz. carrots, thinly sliced
- 2 onions, finely chopped
- Pinch sea salt + additional
- Pinch black pepper + additional
- 1 Tbs. Madras curry paste
- 3/4 cup basmati rice
- 11 oz. frozen leaf spinach
- 1 (14 oz.) can light coconut milk
- 4 uncooked papadam crackers
Instructions
PrintRemove leaves from cilantro stalks; reserve leaves. Chop stalks. In large shallow casserole dish, heat oil over medium-high heat; add carrots, onions, pinch sea salt and pinch black pepper. Cook, stirring frequently, until vegetables start to soften, 10 min. Stir in chopped cilantro stalks; cook 1 min.
Stir in curry paste, rice and frozen spinach; cook, stirring often, 5 min.
Pour in coconut milk; stir in 3 canfuls water. Bring to a boil. Break papadams into small pieces, then stir into soup. Cover; reduce heat to medium-low. Cook until flavors blend, 10 min. Tear cilantro leaves; stir into soup. Season to taste with salt and pepper.
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