Earth Angel Vegan’s Curry Vegetable Soup can be made in the I Pot (or other pressure cooker) in 15 minutes. You can for sure make it on the stove top too! You can use up whatever veggies need used up. If you don’t have a vegetable I used… leave it out or sub another one.
2 potatoes peeled and diced
1 sweet potato peeled and diced
1 medium onion diced
1 cup frozen corn
1 cup frozen lima beans
2 cups chopped greens (I used frozen collards)
6 cups of water
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt (optional)
1 cup frozen peas and carrots (will be added at the very end)
Curry Ingredients: 2 tablespoons curry powder, 4 tablespoons brown rice flour, 1/2 cup tomato sauce, 4 tablespoons warm water. Mix curry ingredients to a paste and set aside.
Put all the ingredients except frozen peas and carrots and curry paste in the Instant Pot (or your favorite pressure cooker). Manually set it for 8 minutes. When it is done do quick or natural release and open the lid. Stir in the curry paste ingredients and use the saute button to bring the mixture to a low boil. Boil stirring occasionally for 5 minutes and then add the 1 cup of frozen peas and carrots. It’s done! You can serve this this soup over white, brown, or wild rice if you want a heartier meal.
If you make it on the stove. Simmer the 1st 10 ingredients until veggies are tender then add the curry paste and boil for soup for 5 more minutes. Take off the head and stir in the 1 cup of cold peas and carrots. They stay vibrant in color and have a little crunch.