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Curried Vegetable Soup

3 star rating
 

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Submitted by: Idaho Cook

 

A crock pot is used to cook a mixture of butternut squash, zucchini, eggplant, carrots and onion with tomato sauce, stewed tomatoes and a little vegetable broth. Golden raisins, cinnamon, and curry powder add flavor and interest to the mixture.
 

Ingredients

  • 1 butternut squash, peeled, seeded and cut into 1-inch cubes
  • 2 medium sliced zucchini
  • 1 medium eggplant (peeled, if desired)
  • 1 (8 ounce) can tomato sauce
  • 1 medium onion, chopped
  • 1 (8 ounce) can stewed tomatoes
  • 1 carrot, thinly sliced
  • 1/2 cup vegetable broth
  • 1/3 cup golden raisins
  • 3 cloves garlic, minced
  • 2 teaspoons salt
  • 2 tablespoons curry powder
  • 1/2 teaspoon ground cinnamon
  • Pita pockets or French bread

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Method

Place all ingredients in slow cooker, stir to combine. Cook on high heat setting for 4 hours. Serve with pita pockets or French bread.

 

Notes: This is a great recipe for a large group. It's easy, delicious and can accompany pita pockets or a loaf of crusty French bread.

 

Number of Servings: 8-10

 

Submitted by: Idaho Cook ()

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