Creamy Broccoli Curry Soup
This recipe uses Red Ape Cinnamon Buddha Shake Curry Mix™
Ingredients
- 6 yukon gold potatoes
- 1 medium yellow onion
- 4 heads of broccoli
- 2 carrots
- 2 garlic cloves
- 3 Tbsp oil
- 8 cups water
- 2 Tbsp veggie broth powder
- 4 Tbsp nutritional yeast
- 2-3 tsp Buddha Shake Curry Mix™
- 3 Tbsp flour optional
- Salt to taste
Instructions
- Finely chop the garlic and onion. Thinly slice the carrots and cut the broccoli and potatoes into ¼-inch pieces. Peeling the potatoes is optional. In a soup pot, sauté the onions and garlic in the oil for 5 minutes on medium heat. Add the water, potatoes, carrots, broccoli and all the spices and bring to a boil. Reduce heat to low and simmer for 35 minutes or until the potatoes are soft. Take ¾ of the soup and blend in a food processor or blender. Return to the soup pot and mix well. Add more water if it’s too thick for your liking, or add flour if you want it thicker.