A creamy vegetable curry soup becomes even more inviting when you frame it through the lens of a Market Bag from Lake Tahoe Markets.  This is exactly the kind of recipe that celebrates whatever beautiful produce arrives at your door that week. The base stays luxuriously simple: onions, garlic, and ginger simmering with curry spices until fragrant, followed by a pour of coconut milk that turns everything silky and comforting.

From there, the Market Bag does the choosing. Maybe it’s broccoli and eggplant one week, zucchini and bell peppers the next, or a mix of winter squash, cauliflower and root vegetables.  Each vegetable softens into the broth, soaking up the warm spices and lending its own personality to the pot. A squeeze of lime and a handful of fresh herbs right before serving brighten the whole bowl.

This is a soup that feels both nourishing and vibrant and is perfect for showcasing seasonal abundance and giving you an easy, cozy way to use your weekly haul. Paired with warm naan or a scoop of rice, it turns a Market Bag into a full, satisfying meal.

Creamy Vegetable Curry Soup

2 Tbsp. olive oil

1 medium yellow onion, diced

3 ribs celery, diced

2 medium carrots, peeled and diced

1 jalapeño, seeded and minced

1 tsp. grated fresh ginger

2 cloves garlic, minced

2 Tbsp. yellow curry powder

1 Tbsp. Garam Masala

4 cups vegetable stock

2 (13.5 oz.) cans full-fat coconut milk

1 tsp. salt, plus more to taste

2 Tbsp. chopped fresh cilantro, plus more for garnish

8 oz. crimini mushrooms, quartered

1 small eggplant, cut into 1-inch pieces

2 cups broccoli florets

1 red bell pepper, seeded and diced

1 small zucchini, diced

2 Tbsp. soy sauce

2 tsp. sugar

Heat the olive oil in a large pot over medium heat. Once the oil is glistening, add the onion, celery, carrots, and jalapeño and cook until tender, about 8 minutes. Add the ginger and garlic and cook until fragrant, 1 minute more. Stir in the curry and garam masala until fragrant.  Stir in the vegetable stock, coconut milk, and salt until fully incorporated. Add the cilantro, mushrooms, eggplant, broccoli, bell pepper, zucchini, soy sauce, and sugar, and simmer until the vegetables are tender, approximately 25 minutes. Adjust the salt to taste.  Garnish with a squeeze of lime and cilantro before serving warm.

Jill Rozier, Lake Tahoe Markets

www.LakeTahoeMarkets.com