This soup takes under a hour to prep and cook. The spiced part is from the cumin and curry, this is not a hot spicy soup.
1 T vegetable oil
1 finely chopped onion
1 minced garlic clove (I used 2)
1/2 t ground cumin
1 1/2 t curry powder (I used 1t)
1 C tomato juice
2 1/2 C vegetable broth
1 potato cut julienne
1 carrot, cut julienne
1/4 C corn niblets
In a large heavy saucepan, over medium heat cook onion and garlic. Stir in curry and cumin cook until onion is soft.
Add broth and tomato juice. Increase heat and bring to boil.
Add potato and carrot. Lower heat, cover and simmer for 10-15 minutes or until the vegetables are tender.
Add corn, cover and cook for a few more minutes.
You can't go wrong with having a freshly baked loaf of bread to compliment the tasty delicious soup.
Taken and revised from 4-step Soup Recipes