Thanksgiving Vegetable Soup

This thick soup was a hit at our Thanksgiving gathering this year.  Mostly it’s just vegetables, but with some Indian-inspired flavors from the curry, coconut milk and white wine.  It filled my crock pot and served 12-15.  It is a thick and tasty, slightly spicy harvest treat.

4-5 large potatoes, peeled and cubed

1 large green pepper, seeded and chopped

1 large red pepper, seeded and chopped

1 large onion, peeled and chopped

2 cups frozen corn

2 cups frozen peas

2-4 cups frozen bean & carrot mix

(Vegetables quantities are approximate, substitute fresh for frozen and add more or less as available or desired)

1 cup apple juice

3 cups water (add extra as required)

1/2 package dry onion soup mix or bullion

1 Tbsp curry powder

1 tsp chili powder

1/4 tsp red pepper flakes

1/8 tsp cayenne pepper

1 can (14 oz) Coconut milk

1/2 cup white wine

Reserve 2-3 cups of a mixture of the corn, peas, peppers, and carrots (all chopped extra small) to add to the soup after pureeing the balance.

Bring water and apple juice to boil in large pot on the stove. Add all the veggies except the 2-3 cups reserved.  Simmer, stirring occasionally, until veggies are cooked, about 30 minutes.  Puree vegetables until smooth using hand blender.  Add spices, coconut milk and white wine. Add hot water if necessary to maintain desired consistency. 

Once you are satisfied with the flavor and texture, transfer to a crock pot, add the reserved small chopped vegetables, cover and simmer on low until serving time, 2 – 3 hours, or on high for one hour.