Vegetarian Paya Soup
Savor the rich, comforting essence of **Vegetarian Paya Soup**, a plant-based twist on the traditional hearty dish. Bursting with aromatic spices like cinnamon, cloves, and cumin, this soup builds layers of flavor with a fragrant base of sautéed onions, carrots, and celery. Coconut milk adds a velvety creaminess, while turmeric and red chili powder provide warmth and depth. Perfectly balanced with a touch of zesty lemon juice and garnished with fresh coriander, this soup makes for an irresistible bowl of comfort. Light but satisfying, it’s an excellent option for warming up on chilly evenings, offering a healthy, vegetarian-friendly alternative to its classic counterpart. Ready in just over an hour, this flavorful soup is easy to prepare and perfect for the whole family.
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Recipe Information
Ingredients
- 2 tablespoons Vegetable oil
- 1 large, finely chopped Onion
- 2 teaspoons Ginger-garlic paste
- 1 large, diced Carrot
- 2 diced Celery stalks
- 2 pieces Bay leaves
- 1 inch Cinnamon stick
- 4 pieces Cloves
- 1 teaspoon Black peppercorns
- 1 teaspoon Cumin seeds
- 1 teaspoon Fennel seeds
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 cups Carrot soup base (e.g., pureed carrots)
- 5 cups Water
- 1 cup Coconut milk
- 2 teaspoons Salt
- 2 tablespoons, chopped Fresh coriander leaves
- 2 tablespoons Lemon juice
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the finely chopped onion and sauté until it becomes translucent, about 3-4 minutes.
Stir in the ginger-garlic paste and sauté for another 2 minutes until fragrant.
Add the diced carrot and celery stalks, and cook for about 5 minutes, stirring occasionally.
Add the bay leaves, cinnamon stick, cloves, black peppercorns, cumin seeds, and fennel seeds, stirring to combine the spices with the vegetables.
Mix in the turmeric powder and red chili powder, and cook for an additional minute, allowing the spices to bloom.
Pour in the carrot soup base and water, bring to a boil, and then reduce the heat to simmer for 20 minutes.
Add the coconut milk and salt, stirring well, and let it simmer gently for another 10 minutes.
Remove the soup from heat, discard the bay leaves and cinnamon stick, and adjust the seasoning as needed.
Garnish with fresh coriander leaves and a squeeze of lemon juice before serving hot.
Nutrition Facts
Calories |
667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4684 mg | 204% | |
| Total Carbohydrate | 102.0 g | 37% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 48.8 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 437 mg | 34% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 2440 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
