Curry Vegetable Barley Soup

Curry Vegetable Barley Soup
Curry Vegetable Barley Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    tsp olive oil

  • 1

    onion xhoppws

  • 1

    carrot diced

  • 1

    rib celery diced

  • 3

    cloves garlic minced

  • 1

    tbsp grated fresh ginger

  • 1 1/2

    tsp Thai red curry paste

  • 4

    c rutabaga peeled and cubed

  • 4

    c winter squash peeled and cubed

  • 1/2

    c pot barley

  • 1

    tsp salt

  • 1/4

    tsp pepper

  • 12

    oz mushrooms slices

  • 3

    c packed baby spinach

  • 1/4

    c chopped fresh cilantro

  • 1

    tbsp lime juice

Directions

In large Dutch oven, heat half of the oil over medium heat; cook onion, carrot and celery, stirring occasionally, until onion is softened, about 8 minutes. Add garlic, ginger and curry paste cook, stirring for 1 minute. Stir in rutabaga, squash, barley, salt, pepper and 7 cups water, bring to boil. Reduce heat, cover and simmer, stirring occasionally, until barley is tender, about 40 minutes. Transfer 2 cups soup to blender and puree. Return to pot. Meanwhile in large skillet, heat remaining oil over med-high heat. Cook mushrooms , stirring occasionally until golden and no liquid remains. 8-10 minutes. Stir into soup. Stir spinach, cilantro and lime juice into soup, cook over medium heat until spinach is wilted, about 2 minutes.

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