Curried Vegetable Soup with Fresh Ginger Root

Curried Vegetable Soup with Fresh Ginger Root
Prep time: 
Cook time: 
Total time: 
  • 1 teaspoon olive oil
  • 1 small onion, chopped
  • 2 - 3 garlic cloves, sliced
  • 1 - 2 quarter size slices fresh ginger root
  • 1 tablespoon curry powder or more, to taste
  • 5½ - 6 cups chicken stock
  • 1 large potato, cut in small dice
  • 1 bunch broccoli, florets chopped and stems peeled and chopped (or substitute 4 zucchini, 1 head cauliflower or 1 pound carrots)
  • 1 cup buttermilk, milk or cream (optional)
  • Salt and pepper to taste
  1. Heat a medium size saucepan over a medium low flame and add oil. When the oil is hot, add onion, garlic, ginger root and curry powder. Cook, partially covered, for about 7 minutes or until vegetables begin to soften.
  2. Add 1 cup of the stock, the potato and broccoli stems (only) and bring to a boil. Reduce heat to low, cover and cook for about 15 minutes, or until broccoli stems and potato are tender. Add the broccoli florets, ½ cup stock, cover and cook for about 10 minutes or until the florets are tender.
  3. In a separate pot, place the remaining chicken stock and bring to a boil.
  4. Place all the ingredients in a food processor fitted with a steel blade and gradually add 4 - 4½ cups boiling chicken stock, depending upon consistency desired. If necessary, this can be done in two batches. If desired, add buttermilk, milk or light cream. Add salt and pepper to taste.