Gluten-Free Curried Vegetable Soup Recipe

About this recipe

A hearty and flavorful gluten-free soup featuring a medley of vegetables, aromatic spices, and creamy coconut milk. Perfect for a satisfying dinner solution.

Ingredients

• 100 g Sambar Onion Peeled
• 100 g Celery Stalk
• 100 g Garlic - Single Clove
• 125 g Mooz Butter Garlic & Herbes
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 750 ml Catch Clear Lemon N Lime Flavoured Water
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 50 g Sakthi Curry Powder
• 100 g Whole Farm Premium Desiccated Coconut Powder (Burada)
• 150 g Urban Platter Arrowroot Powder
• 1 pack (25 g) Snapin Nutmeg Powder

Instructions

1. 1. In a Dutch oven, combine 6 cups of water, 1 onion (quartered), 1 stalk of celery (chopped), 2 cloves of garlic (minced), and 1 1/2 teaspoons of salt. Bring to a boil, then reduce heat and simmer for 30 minutes to create a flavorful vegetable broth.
2. 2. Strain the broth and set aside 5 cups. Discard the solids.
3. 3. In the same Dutch oven, melt 2 tablespoons of butter over medium heat. Stir in 1/4 cup of arrowroot powder and cook for 2 minutes, stirring constantly, to form a roux.
4. 4. Gradually whisk in the reserved 5 cups of broth, ensuring no lumps remain. Add 2 tablespoons of curry powder and 1/4 teaspoon of nutmeg powder, stirring well to combine.
5. 5. Stir in 1/4 cup of shredded coconut and simmer for 10 minutes to allow the flavors to meld.
6. 6. Add 2 tablespoons of lemon juice and adjust seasoning with additional salt if needed. Serve hot with a side of gluten-free bread or rice for a complete meal.