Carrot-Capsicum-Celery Soup seasoning with Thai spices…

 

The winter is almost arrived here and have been started rainy and chiller windy days. You know… Melbourne is very notorious because of extremely fickle weather. You can’t predict about the weather and what season will be in next hour. Though, we have habituated ourselves with it and sometimes we feel 3 seasons in a day!!! Though, I love winter days as we can enjoy spicy and yummy foods. :) After having a hectic and busy day, I tend to prepare some soup or tea or coffee randomly. A bowl of soup gives you an immense pleasure and protect you from cold. I had prepared this soup yesterday and came out very tasty and flavourful. You can use any vegetables and curry paste of your choice. I had some celery, capsicum and carrots in my fridge so I tried these vegetables with Thai red curry paste. The end result was so yummy and tasty yet healthy soup! This is my first entry to It’s a vegan world - Thai guest hosted by Priya of Akshayapaatram, event by brainchild Vaishali of Holy Cow!

 

 

What I used:

• 1 tbsp oil
• 1 onion – finely chopped
• 1 tsp Ginger -Garlic paste
• 1 tbsp Thai red curry paste (Adjust according to your taste)
• 2 cups mix of Carrot, Capsicum/bell pepper (I used green one) and Celery – cut into big chunks
• 1/2 cup Coconut milk
• 2 cups Vegetable stock 
• 1 cup Water
• A pinch of black pepper powder
• 2 tbsp Green part of spring onion – for garnishing
• Salt to taste

How I made it:

1) Heat oil in a cooker and add onion saute it for 5 mins or become tender. Add into Thai red curry paste and sauté it more about 3-4 mins.

2) Now add vegetables, vegetable stock and water. Pressure cook up to 2 whistles on medium flame . Let the steam release completely before you open the pressure cooker lid. Once it cooled blend into smooth puree. 

3) Return to the pan, add the coconut milk and season with salt and black pepper powder, then warm through.

5) Garnish with green part of spring onion. 

Enjoy!

Note: If you don’t have a cooker just use any frying pan and cook vegetables about 10-15 mins covering the lid and follow the remaining same.