Indian

Curry veggie soup takes 20 minutes to prepare.

Curry veggie soup takes 30 minutes to cook.

Curry veggie soup makes 10 servings.

The ingredients for Curry veggie soup are:

Carrots, raw, 2 large (7-1/4" to 8-1/2" long)
Onions, raw, 1 cup, chopped
Celery, raw, 2 stalk, large (11"-12" long)
Garlic, 3 tsp
Apples, fresh, 2 medium (2-3/4" dia) (approx 3 per l
Mangos, 1 cup, sliced
Eggplant, 1 whole peeled & chopped into chunks
Pistachio Nuts, 1 cup
Chicken stock, home-prepared, 5 cup
Del Monte Diced Tomatoes, No Salt Added, 2.5 cup
curry powder 2 tbl
salt and pepper to taste

Here is how you make Curry veggie soup:

Makes about 10 1 cup servingschop all ingredients (except nuts), combine in pot and allow to simmer until veggies are tender. Puree slightly in small batches until chunky but not whole. Add nuts and allow them to cook until soft.

The nutritional information for Curry veggie soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 182.5

• Total Fat: 7.3 g
• Cholesterol: 3.6 mg
• Sodium: 220.8 mg
• Total Carbs: 24.7 g
• Dietary Fiber: 5.8 g
• Protein: 7.3 g

Curry veggie soup is Indian cuisine.