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Curry Vegetables Soup

Curry Vegetables Soup


  • 1 Yukon Gold Potato,
  • 1 Sweet Potato,
  • 1 small egg plant,
  • 1 small zucchini,
  • 1 small yellow neck squash,
  • 1 Plantain Peeled,
  • 1 piece of Yuca (about 2 cups) Peeled,
  • 1 Red Organic Bell pepper,
  • 2 small carrots Sliced,
  • 4 Large Ripe Organic tomatoes,
  • 1 Large bunch of fresh mint,
  • 1 Tsp. Turmeric,
  • 1tbs. of Tamarind paste,
  • 2 tbs. curry paste,
  • 1 tsp. ground pepper,
  • 2 red chilies,
  • 1/4 Lemon or lime juice,
  • 6 kaffir limes,
  • 1/4 cup chopped lemon grass,
  • 2 cups of coconut milk or Almond Milk,
  • 2cups of water,
  • sea salt to taste.


Wash all vegetables and scrub leaving the peel in them, (except the plantain and Yuca root), Chop all the vegetables in chunks and place them in the 7 Qrt Roaster, at medium heat starting with the harder root vegetables first. Add all the spices. Saute for five minutes and add, the soft vegetables, coconut milk and water adjust the salt. Add lemon juice, lemon grass, kaffir limes and mint. Turn to medium when the lid is hot to touch turn to low and cook for 20 minutes. Yields enough for six.