Vegetable Curry Soup
We like soup and I make vegetable soup a lot on the weekend. I used to make cream typed soup as well as broth soup, but since I don’t use much cream and butter any longer, I have stayed away from creamy soup. A few weeks ago, however, I was in a mood for a little thicker soup. I still didn’t want to use cream, and I came up with the idea of using pureed beans as a thickening agent. It worked well for me. This soup was not very thick but thick enough to satisfy my craving.
Vegetable curry soup: canola oil, garlic, onion, celery, carrots, cabbage, corn, water, vegetable base, Indian curry paste, caned beans (great northern beans: pureed), salt, pepper
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