This easy curry soup uses common ingredients but is jam packed with flavor and texture. Versatile options for using the soup as a stew or noodle dish also provided, and directions for slow cooker and stovetop.
Add the broth, potatoes, cooked chickpeas, zucchini, tomatoes and onions to a large stock pot on the stove, or your slow cooker.
In a high powered blender, add 1 cup of water (or use some of the broth) and the curry powder, turmeric, garam masala, ginger, sunflower seeds, garlic and potato starch. Blend until completely smooth, then add to the pot and stir well.
Slow cooker: Cook on low for about 8 hours. Stovetop: Bring to a boil then reduce to a simmer for about 30 minutes or until potatoes are tender, stirring regularly.
Serve and enjoy! Serving suggestions are in the blog post.
When blending the garlic and broth concentrate, add some of the vegetables and potato from the soup pot to thicken if you desire more of a stew instead of soup. Potato starch: You can substitute arrowroot powder or corn starch instead of potato starch, or omit altogether. You can also add more potatoes to thicken the soup if desired.
Recipe created by PlantBasedRecipe.com: Curry Soup with Zucchini and Potatoes https://www.plantbasedrecipe.com/articles/creamy-curry-soup-with-zucchini-and-potatoes-recipe-vegan-oil-free-for-the-stovetop-or-slow-cooker/