Curried Winter Soup
Serves: 3
Kirstin Bosco
1 January 1970
Based on User reviews:
52
Spice
52
Sweetness
45
Sourness
43
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
3 cloves
Crushed Garlic1 tbsp
Olive Oil1.5 tsps
Curry Powder1 tsp
Ground Cumin1 tsp
Ground Turmeric8 cups
Vegetable Stock1 cup
Lentil (dry)1 cup
Corn (frozen)1 cup
Elbow Macaroni1 small
Spaghetti SquashDirections:
1
Place cut side of the squash down in a lightly oiled baking pan
2
Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a sharp knife can be inserted with only a little resistance
3
Remove squash from oven, and set aside to cool enough to be easily handled
4
Shred squash with a fork
5
In a large soup pot, saute onions and garlic in olive oil
6
Add curry powder, cumin, and turmeric
7
When onions are transparent, add stock and lentils and bring to a boil
8
Reduce to simmer and add chopped tomatoes and juice
9
If using brown rice, add the rice 10 minutes after adding the lentils, if using white rice, add rice after 25 minutes along with the can of corn
10
(Add the can of corn at the same time you add rice, white or brown)
11
After 35 minutes, add the macaroni and spaghetti squash
12
Simmer until rice and pasta are cooked