Nom. Nomnomnomnom. Nom.

[sarahmichelef]

aka, Vegetarian Vietnamese Curry Soup.

Why, oh why, had I paged past this so many times before, when it is two of my favorite foods (curry ANYTHING and soup) in one dish?

I am, as always, working from memory on amounts here.

• olive oil for sauteeing
• 1 c. onion, chopped
• 3 cloves garlic (ha, I think I used six) 
• 1 T fresh ginger, chopped (as if... my piece of ginger was probably about 2" long)
• 2 T lemon zest
• 1 T curry powder
• 1 green bell pepper, chopped
• 2 carrots, sliced diagonally
• 8 oz shiitake or button mushrooms, sliced
• 2 c veggie broth
• 2 c water
• 2 c red potatoes, cut small
• 14 oz light coconut milk
• chopped cliantro

Saute onion, garlic and ginger in oil until they begin to soften.  Add lemon zest and curry powder, cook for another couple of minutes.  Add the pepper and carrots, cook some more.  (I did have to add a splash of water a couple of times to keep stuff from sticking.  Next time, I'll have all the chopping completely done before I put anything over heat, because it goes pretty fast.)  Add water and broth, bring to a boil.  Add potatoes and coconut milk, return to a boil.  Simmer until potatoes are soft (~10 minutes).  Serve topped with cilantro.

It is EXTREMELY hearty.  Not complete-meal hearty (we had it with stir-fried tempeh with peas) but definitely complete-lunch hearty, if you have some fruit or veggies or something with it.