2006-01-17

2 tsp olive oil
1 cup onion(s), chopped
2 medium garlic clove(s), minced
1 Tbsp ginger root, fresh, chopped
1 Tbsp curry powder
1 tsp lemon zest, grated
1 medium green pepper(s), seeded and chopped
2 medium carrot(s), sliced diagonally into 1/4-inch thick pieces
8 medium cremini mushrooms, or button mushrooms, sliced
14 oz vegetable broth, canned
2 cup water
2 leaf bay leaf
1 tsp table salt
2 cup potato(es), red, diced
14 fl oz light coconut milk, canned
4 Tbsp cilantro, fresh, chopped

Instructions

Heat oil in a large stock pot over medium-high heat. Add onion, garlic and ginger and saut� 2 minutes. Stir in curry powder and lemon zest and cook 2 minutes, until curry is fragrant. Add pepper, carrots and mushrooms and stir to combine. Add broth, water, bay leaves and salt, and bring to a boil.

Stir in potatoes and coconut milk and return to a boil. Reduce heat to medium and cook until potatoes are fork-tender, about 10 minutes.

Remove bay leaves. Ladle soup into bowls and top each serving with 1 tablespoon of chopped cilantro. Yields about 1 1/2 cups per serving.

Makes 4 servings. 4 points each.