Vegetarian Paya Soup

Warm up your soul with this rich and aromatic Vegetarian Paya Soup, a plant-based twist on the traditional paya curry. This flavorful soup features a medley of fresh vegetables like carrots and celery, infused with whole spices such as cinnamon, cloves, and fennel seeds for a robust, earthy depth. A creamy coconut milk base perfectly complements the gentle heat of red chili and turmeric powders, creating a silky texture that's both comforting and nourishing. Made with a carrot soup base and simmered to perfection, this wholesome recipe is not only packed with nutrients but also bursts with layered flavors. Garnished with fresh coriander and a squeeze of zesty lemon juice, this hearty vegetarian soup is ideal as a starter or a satisfying main course. Quick to prepare and perfect for cozy evenings, this recipe will become a go-to for those seeking a delicious, healthy alternative to traditional paya.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

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

Directions

Step 1

Heat the vegetable oil in a large pot over medium heat.

Step 2

Add the finely chopped onion and sauté until it becomes translucent, about 3-4 minutes.

Step 3

Stir in the ginger-garlic paste and sauté for another 2 minutes until fragrant.

Step 4

Add the diced carrot and celery stalks, and cook for about 5 minutes, stirring occasionally.

Step 5

Add the bay leaves, cinnamon stick, cloves, black peppercorns, cumin seeds, and fennel seeds, stirring to combine the spices with the vegetables.

Step 6

Mix in the turmeric powder and red chili powder, and cook for an additional minute, allowing the spices to bloom.

Step 7

Pour in the carrot soup base and water, bring to a boil, and then reduce the heat to simmer for 20 minutes.

Step 8

Add the coconut milk and salt, stirring well, and let it simmer gently for another 10 minutes.

Step 9

Remove the soup from heat, discard the bay leaves and cinnamon stick, and adjust the seasoning as needed.

Step 10

Garnish with fresh coriander leaves and a squeeze of lemon juice before serving hot.

Nutrition Facts

Serving size	(2767.6g)

Amount per serving	% Daily Value*
Calories	767.8

Total Fat 31.5g	0%
Saturated Fat 5.1g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 5844.3mg	0%
Total Carbohydrate 122.3g	0%
Dietary Fiber 33.4g	0%
Total Sugars 56.2g
Protein 13.3g	0%

Vitamin D 0IU	0%
Calcium 594.8mg	0%
Iron 8.4mg	0%
Potassium 3523.6mg	0%

*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.

Source of Calories

Fat: 34.3%

Protein: 6.4%

Carbs: 59.2%