Creamy Garden Vegetable Curry Soup Food

CURRIED CREAM OF ANY VEGGIE SOUP

Steps:

• Heat oil in a large saucepan over medium heat. Saute onion and garlic until tender. Stir in curry, and cook for 2 minutes, stirring constantly. Add broth and vegetables, and bring to a boil. Simmer 20 minutes, or until tender.
• Dissolve flour in milk, then stir into the soup. Simmer until thickened. Season with salt and pepper.

CURRIED VEGETABLE SOUP

Steps:

• In a 6-qt. stockpot, heat oil over medium heat. Add garlic; cook and stir 1 minute or until fragrant. Add remaining ingredients except yogurt; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until vegetables are tender., Remove soup from heat; cool slightly. Process in batches in a blender until smooth; return to pot and heat through. If desired, top with yogurt to serve.

CREAMY CURRIED ROOT VEGETABLE SOUP

Steps:

• Melt butter in a large skillet over medium heat. Cook and stir turnips, radishes, garlic, and green onions in melted butter until hot, about 3 minutes. Stir carrots, red potatoes, and vegetable stock into the turnip mixture; bring to a simmer, add bay leaf, and reduce heat to low. Cook at a simmer, stirring occasionally, for 45 minutes.
• Remove and discard bay leaf. Working in batches, pour the turnip mixture into a blender, filling the pitcher no more than half full. Carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Transfer to a large saucepan over low heat.
• Stir milk, Worcestershire sauce, curry powder, brown sugar, and black pepper into the soup; cook and stir constantly until color and spices are evenly mixed. Let soup simmer over very low heat for another 10 minutes.

CREAMY CURRIED ZUCCHINI SOUP

Steps:

• In a large soup kettle, (or Dutch oven) over medium heat, add the vegetable oil.
• After the oil has heated up a bit, add the onions, and cook them for 4 minutes; stirring often.
• Then add the zucchini, and cook for 5 minutes more; stirring the vegetables often.
• Pour in the chicken broth, and add the curry powder, and bring to a boil over medium heat.
• After the broth comes to a boil, cover the soup kettle, then reduce heat to low, and simmer for 20 minutes.
• Turn off heat, and in small batches, add broth and zucchini to a blender, and blend on high for a few seconds.
• Add the pureed soup to another kettle, and keep soup warm in kettle, over low heat.
• Finish pureeing broth and zucchini in small batches in blender.
• Once done pureeing soup, and adding all to the other soup kettle, then stir in the heavy cream, salt, pepper, and garlic powder.
• Simmer soup over low heat, til it's heated through, but do not let it come to a boil.

CURRIED CREAM OF ROOT VEGETABLE SOUP

Steps:

• In a large saucepan, heat butter over medium heat. Add apples, onion, garlic, ginger root, curry, cumin, ground corriander, thyme and cayenne. Cook until softened.
• Add root vegetables and stock. Bring to a boil. Reduce heat and simmer for 30 minutes.
• Let cool for 15 minutes. Puree soup in batches. Add cream and heat through but DO NOT BOIL.
• Sprinkle with fresh corriander.
• NOTE: you can create your own combination of root vegetables. Total amount of diced vegetables should total about 4 cups or 1 litre.

CREAMY CURRY VEGETABLE STEW

Steps:

• In a greased 5-qt. slow cooker, combine curry sauce, curry powder, garam masala and mustard. Stir in potatoes, mushrooms, carrots, corn and green onions. Cook, covered, on low 7-9 hours or until vegetables are tender., In a microwave-safe bowl, combine asparagus and water; microwave, covered, on high for 2-3 minutes or until crisp-tender. Drain. Stir asparagus and peas into slow cooker; heat through. Sprinkle with parsley. If desired, serve with naan.

CREAMY GARDEN VEGETABLE CURRY SOUP

Steps:

• Sautee onions in olive oil for 5 minutes.
• Add the rest of the veggies, except for tomatoes. Sautee for 5 more minutes.
• Add tomatoes. Cover and let it sweat for about 10 minutes, stirring occasionally.
• Add vegetable broth. Stir, cover and let simmer for about 25 minutes.
• Add spices. Simmer covered for 10 minutes.
• Turn off heat. Let cool for about 15 minutes.
• Blend half of the soup; 3 ladles at a time in the blender. Return blended soup to pot with the unblended soup.
• Turn heat back on to simmer. Add the cream or half and half, as well as the cream cheese. Cover and let simmer 15 minutes, stirring occasionally to melt the cheese.
• Let sit at room temp for 10 minutes before serving. If the soup is too heavy, add splash of half and half / cream, or a little milk. I love a lasting taste of paprika, so I garnish it with that!