As the Fall quickly approaches, this hearty and vegetarian Vietnamese Curry Soup will keep your heart, soul and stomach warmed up. This recipe is so full of vegetables, zucchini, carrots and potatoes are featured here, but you could swap out other vegetables just as easily. With the smallest amount of heat, this soup as a nice balance between spicy and warm.
Recipe written by Chop it Like It's Hot
Edited by EatSmileGlow
Time: Under 1 hour
Servings: Six bowls
Children’s Aid launched Go!Healthy, its nutrition education and health promotion initiative. Through five unique programs, including Go!Chefs, Go!Healthy provides education and resources about nutrition, wellness and the joys of healthy cooking and eating to children and families served by Children’s Aid. This recipe is from the 2018 Junior Chef’s Competition.
Heat a large stockpot to medium and add 2 Tablespoons of Olive Oil.
Add Onions and cook 3-4 minutes until slightly translucent.
Add Ginger and Garlic and cook 1 minute until fragrant.
Add Curry Powder and cook 1 minute.
Add Jalapeno, Red Bell Pepper, Zucchini, Carrots, Lemon Zest and Bay Leaves and toss well.
Add 3 cups of Vegetable Broth and bring to a boil.
Once the soup is boiling cook for 10 minutes uncovered.
Add Red Potatoes and cook for another 10 minutes or until potatoes are fork tender.
Remove and toss Bay Leaves.
In a separate frying pan, heat a little Olive Oil. Once hot, place the Spring Roll Rice Paper in the pan. It will immediately turn lighter in color and become crispier. Remove and drain on a plate lined with paper towels.
Ladle soup in a bowl and top with rice paper.
Serving suggestion: If you are looking for a heartier meal, pour the curry over rice and serve.