Japanese Curry Roux Soup
A hearty soup made with slightly expired Japanese curry roux. It's a flavorful and comforting dish.
15
Prep Time (min)
35
Cook Time (min)
50
Total Time (min)
6
Servings
Ingredients
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 carrots, diced
- 2 potatoes, peeled and cubed
- 2 cloves garlic, minced
- 1 teaspoon ginger powder
- 4 cups vegetable broth
- 2 cups water
- 1 cup frozen peas
- 1 package Japanese curry roux (slightly expired but still safe to eat)
Difficulty:Medium
Tags:
soupcurryleftovers
Instructions
1
Heat vegetable oil in a large pot over medium heat.
2
Add chopped onions and sauté until translucent.
3
Add diced carrots, cubed potatoes, minced garlic, and ginger powder. Cook for 5 minutes, stirring occasionally.
4
Pour in vegetable broth and water. Bring to a boil, then reduce heat and simmer for 20 minutes, or until vegetables are tender.
5
Add frozen peas and cook for an additional 5 minutes.
6
Remove the pot from heat and stir in the slightly expired Japanese curry roux until fully dissolved and the soup thickens.
7
Serve hot and enjoy!