Ingredients(2 servings )
| Curry Powder Mix | 40–50g(Adjust to your preferred strength.) |
| Water | 700ml |
| Soy sauce | 1 tsp |
| Olive oil | 1 tsp |
| Cooked rice, for serving | |
| Toppings | |
| Eggplant | 1 |
| Kabocha squash | 4 slices |
| Green pepper | 1 |
| Yellow bell pepper | 1/2 |
| Zucchini (optional) | 1/2 |
| Cherry tomatoes | 2 |
How to Make
| 1 Bring the water to a simmer in a pot. Add the curry powder, soy sauce, and olive oil, and stir well until dissolved. |
| 2 Meanwhile, roast or pan-fry the vegetables until tender and lightly browned. |
| 3 Place rice in serving bowls and pour in the soup. |
| 4 Top with the roasted vegetables and serve immediately. |
A flavorful soup curry featuring roasted vegetables and fragrant curry powder.