Curried Vegetable Soup Food

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CURRIED VEGETABLE SOUP



Curried Vegetable Soup image

I created this recipe uniting my favorite spices with frozen vegetables to save time. It's easy to scale up to feed a crowd. I usually prepare enough to make sure there are leftovers. For a buffet, keep this soup warm in a slow cooker, and set yogurt out in a separate dish to let guests serve themselves. -Heather Demeritte, Scottsdale, Arizona

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings (2 quarts).

Number Of Ingredients 10

1 tablespoon canola oil
2 garlic cloves, minced
1 package (16 ounces) frozen broccoli florets
1 package (16 ounces) frozen cauliflower
5 cups vegetable broth
2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon ground nutmeg
Plain Greek yogurt, optional

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.

Nutrition Facts : Calories 84 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 793mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein.

CURRIED WINTER VEGETABLE SOUP



Curried Winter Vegetable Soup image

Make and share this Curried Winter Vegetable Soup recipe from Food.com.

Provided by Geniale Genie

Categories     Lentil

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 17

1 1/2 tablespoons butter
1 teaspoon cumin
1 teaspoon curry
1 teaspoon rosemary
1 teaspoon pepper
1 teaspoon sage
4 -6 garlic cloves, minced
1 large leek, chopped
4 cups vegetable stock
1 cup water
1 medium rutabaga
1 cup split red lentils or 1 cup split yellow lentils
2 medium sweet potatoes, peeled and diced
2 medium carrots, peeled and sliced
1 medium parsnip, peeled and sliced
1/4 cup coconut milk (or regular milk)
2 teaspoons cilantro or 2 teaspoons parsley, finely chopped

Steps:

  • In large stockpot, melt butter.
  • Stir in cumin, curry, rosemary, pepper, and sage.
  • Add garlic and leek.
  • Cook on low heat, 2-5 minutes or until leek is tender.
  • Add stock, water, rutabaga, and lentils.
  • Bring to a boil, slowly.
  • Reduce heat and simmer 10 minutes, covered.
  • Add potatoes, carrots, and parsnips.
  • Simmer, covered, for 25-40 minutes or until vegetables are tender.
  • Remove from heat; allow to cool slightly, until all bubbling has stopped.
  • Mash with a potato masher until consistency is partly chunky.
  • Stir in coconut milk (if using) and cilantro or parsley.
  • Return to heat briefly to re-warm and serve.

Nutrition Facts : Calories 236.1, Fat 5.7, SaturatedFat 3.9, Cholesterol 7.6, Sodium 73.2, Carbohydrate 37.4, Fiber 13.3, Sugar 5.6, Protein 10.2

VEGAN CURRIED VEGETABLE CHOWDER



Vegan Curried Vegetable Chowder image

This creamy vegan soup is hearty enough for a whole meal, thanks to chickpeas and a host of vegetables. To make it even more filling, you can add a scoop of cooked rice or noodles just before serving. When selecting a vegetable broth for this recipe, try to find one that is lighter in color and flavor so it doesn't overpower the other components.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
2 medium leeks, white and light-green parts only, halved and thinly sliced (about 1 cup)
2 large carrots, chopped (about 1 1/2 cups)
1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch chunks
Kosher salt
3 cloves garlic, finely chopped
1 tablespoon chopped fresh ginger
2 tablespoons curry powder
1/4 teaspoon cayenne pepper, or more to taste
One 13.5-ounce can unsweetened coconut milk
4 cups vegetable broth
Zest and juice of 1 lime (zest removed in strips with a vegetable peeler), plus lime wedges for serving
1/2 small head cauliflower, cut into small florets
One 15.5-ounce can chickpeas, rinsed and drained
1/2 cup cilantro leaves, coarsely chopped

Steps:

  • Heat the olive oil in a medium Dutch oven or heavy pot over medium heat. Add the leeks, carrots and potatoes. Season with 1 teaspoon salt. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the garlic, ginger, curry and cayenne. Cook, stirring, until the mixture is sizzling, about 1 minute. Stir in the coconut milk, vegetable broth and 4 cups water. Add the lime zest. Bring the soup to a rarpid simmer and cook until reduced slightly and the vegetables are almost tender, about 10 minutes.
  • Add the cauliflower and chickpeas. Continue to simmer rapidly until the vegetables are very tender and the soup is thick and flavorful, about 20 minutes more. Remove the lime zest. Season with salt and additional cayenne as needed. Stir in the lime juice and cilantro and serve with lime wedges.

CURRIED VEGETABLE SOUP



Curried Vegetable Soup image

Make and share this Curried Vegetable Soup recipe from Food.com.

Provided by PalatablePastime

Categories     Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

2 large carrots, chopped (about 1 1/2 cups)
3 celery ribs, diced
1 1/2 cups parsnips, diced
1 turnip, diced
2 medium onions, diced
5 cups water
2 cups apple cider or 2 cups juice
1 tablespoon mild Madras curry powder
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1 -2 teaspoon dried parsley flakes

Steps:

  • Place all ingredients in a large pot and bring to a boil over med-high heat.
  • Reduce heat, cover, and simmer, for 50-60 minutes, or until vegetables are tender to your liking (best to check the celery since it is the toughest).
  • Serve garnished with a sprinkling of ground red pepper, if desired.

CURRIED LENTIL-VEGETABLE SOUP



Curried Lentil-Vegetable Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
1 tablespoon grated peeled fresh ginger
3 cloves garlic, minced
1 tablespoon plus 1 teaspoon curry powder
1 tablespoon tomato paste
1 1/2 cups dried green or red lentils, picked over
4 carrots, thinly sliced
2 leeks, halved lengthwise, thinly sliced and well rinsed Kosher salt and freshly ground pepper
1 5-ounce package baby spinach (about 8 cups)
2 pieces naan bread Plain yogurt and fresh cilantro, for topping

Steps:

  • Preheat the oven to 400 degrees F. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the ginger and 2 minced garlic cloves; cook, stirring, until golden, about 1 minute. Add 1 tablespoon curry powder and the tomato paste and cook, stirring, until the ginger and garlic are well coated, about 1 minute.
  • Add the lentils, carrots, leeks and 7 cups water. Bring to a boil, then reduce the heat so the liquid simmers. Season with 3/4 teaspoon salt and a few grinds of pepper. Cook until the lentils are tender and start breaking apart, about 25 minutes. Add the spinach and stir until wilted; season with salt and pepper.
  • Meanwhile, cut the naan into 1-inch pieces. Whisk the remaining 2 tablespoons olive oil, 1 minced garlic clove and 1 teaspoon curry powder and 1/4 teaspoon salt in a large bowl. Add the naan and toss to coat. Spread on a baking sheet and bake until golden and crisp, about 10 minutes.
  • Top each serving of soup with the naan croutons, a dollop of yogurt and some cilantro.

COCONUT CURRY VEGETABLE SOUP



Coconut Curry Vegetable Soup image

I've been a vegetarian since high school, so modifying recipes to fit my meatless requirements is a challenge I enjoy. This soup tastes rich and creamy and is packed with nutrients! -Carissa Sumner, Washington, DC

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 13

1 tablespoon canola oil
2 celery ribs, chopped
2 medium carrots, chopped
6 garlic cloves, minced
1 tablespoon minced fresh gingerroot
2 teaspoons curry powder
1/2 teaspoon ground turmeric
1 can (14-1/2 ounces) vegetable broth
1 can (13.66 ounces) light coconut milk
1 medium potato (about 8 ounces), peeled and chopped
1/2 teaspoon salt
1 package (8.8 ounces) ready-to-serve brown rice
Lime wedges, optional

Steps:

  • In a large saucepan, heat oil over medium heat. Add celery and carrots; cook and stir 6-8 minutes or until tender. Add garlic, ginger, curry powder and turmeric; cook 1 minute longer., Add broth, coconut milk, potato and salt; bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until potato is tender. Meanwhile, heat rice according to package directions., Stir rice into soup. If desired, serve with lime wedges.

Nutrition Facts : Calories 186 calories, Fat 8g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 502mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

CURRIED VEGETABLE BROTH



Curried vegetable broth image

A classic vegetable broth with a spicy twist, the perfect warmer for a cold night

Provided by Good Food team

Categories     Lunch, Soup

Time 50m

Number Of Ingredients 13

1 tbsp olive oil
1 medium onion , finely chopped
2 medium sticks celery , chopped
1 large potato , chopped
2 carrots , chopped
1 parsnip , chopped into large chunks
2 tbsp mild vegetarian curry paste
1 tbsp plain flour
850ml vegetable stock
2 tbsp double cream
15g butter
1 large onion , finely sliced
2 tbsp chopped fresh coriander

Steps:

  • Heat the oil in a large pan, then add the vegetables. Toss well and cook for 3-4 mins until lightly browned.
  • Stir in curry paste and flour and mix together well. Pour over the stock and bring to the boil. Leave to simmer for 20-30 mins until the vegetables are tender.
  • Meanwhile, for the garnish, heat the butter in a frying pan and gently cook the onion for 7-10 mins until browned.
  • Stir the cream into the soup. Serve immediately sprinkled with the fried onion and chopped coriander.

Nutrition Facts : Calories 209 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.92 milligram of sodium

CURRIED VEGETABLE BARLEY SOUP



Curried Vegetable Barley Soup image

This veggie-packed soup has a lovely, easy hit of flavor thanks to curry powder. With its chickpeas, veggies, and barley, it makes for a super hearty (and delicious) dinner.

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 13

2 teaspoons olive oil
1/2 medium yellow onion (diced (about 1 cup))
1 medium carrot (peeled and diced (about 1/2 cup))
1 medium stalk celery (diced (about 1/2 cup))
1 medium clove garlic (minced)
1 teaspoon curry powder
4 cups low-sodium vegetable broth
1 15-ounce can chickpeas (a.k.a. garbanzo beans), drained and rinsed
1 cup diced red potatoes (1-2 medium potatoes)
2 cups shredded green cabbage (about 1/4 of a head)
1/2 cup barley (uncooked)
1/2 teaspoon kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste

Steps:

  • Set a large soup pot over medium-low heat. When hot, add the olive oil. When that's hot, add the onion, carrots, and celery. Add a pinch of salt. Cook, stirring occasionally, until the onion is soft, 7-8 minutes.
  • Add garlic and curry powder and cook, stirring constantly, for one more minute.
  • Stir in the vegetable broth. Add the chickpeas, potatoes, cabbage, barley, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  • Increase heat to medium high. Once it comes to a boil, reduce heat and keep at a low boil for 10-12 minutes, until the barley is cooked through and the potatoes are tender.
  • Remove from heat. Taste and add more salt and pepper if desired. Serve.

CURRIED TURKEY VEGETABLE SOUP



Curried Turkey Vegetable Soup image

Chock-full of veggies, this aromatic soup has just the right hint of curry. "It's a delicious way to use your leftover holiday turkey," recommends Virginia C. Anthony, Jacksonville, Florida.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings (2 quarts).

Number Of Ingredients 15

2 medium onions, chopped
2 tablespoons canola oil
2 to 3 tablespoons all-purpose flour
1 teaspoon curry powder
3 cups reduced-sodium chicken broth
1 cup diced red potatoes
1 celery rib, sliced
1/2 cup thinly sliced fresh carrots
2 tablespoons minced fresh parsley
1-1/2 teaspoons minced fresh sage
2 cups cubed cooked turkey breast
1-1/2 cups fat-free half-and-half
1 package (9 ounces) fresh baby spinach, coarsely chopped
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a Dutch oven, saute onions in oil until tender. Stir in flour and curry until blended. Gradually stir in broth. Add the potatoes, celery, carrots, parsley and sage. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. , Stir in the turkey, half-and-half, spinach, salt and pepper. Cook and stir until spinach is wilted and soup is heated through.

Nutrition Facts : Calories 219 calories, Fat 6g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 534mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges

CREAMY CURRIED ROOT VEGETABLE SOUP



Creamy Curried Root Vegetable Soup image

This is a hearty, thick soup with a little bit of heat from the curry. I've used this combination of vegetables a few times with great success, but using earthy tubers, taproots, and alliums is the key, so try different things. For this recipe, you'll need a large skillet or wok, a medium saucepan, and a food processor or blender. I enjoy spicy foods, so you may want to reduce pepper and curry amounts. I used half milk and half cream once and got a very nice creamy soup, but some may prefer the thinner consistency of using only milk. This recipe can be adjusted for vegan palettes by using an olive oil substitute for the butter, coconut or soy milk, and an anchovy-free Worcestershire sauce. Balsamic vinegar can do in a pinch.

Provided by tylerss20

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h40m

Yield 6

Number Of Ingredients 14

2 tablespoons butter
6 Hakurei turnips, chopped
6 red radishes, chopped
2 heads garlic, chopped
6 green onions, chopped
5 carrots, peeled and chopped
1 ½ pounds red potatoes, cut into cubes
1 quart vegetable stock
1 bay leaf
1 ½ cups milk
3 tablespoons Worcestershire sauce
2 tablespoons curry powder
2 tablespoons brown sugar
10 grinds cracked black pepper

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.

Nutrition Facts : Calories 286.6 calories, Carbohydrate 52.9 g, Cholesterol 15.1 mg, Fat 6.3 g, Fiber 8.5 g, Protein 8.2 g, SaturatedFat 3.4 g, Sodium 457.1 mg, Sugar 17.2 g

CURRIED CREAM OF ROOT VEGETABLE SOUP



Curried Cream of Root Vegetable Soup image

This is a recipe I recieved from a friend some time ago. It has been a hit at a number of dinner functions. It is the ideal soup for a cool fall day or a cold winter day!

Provided by Kim A. Heaphy

Categories     Yam/Sweet Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

2 tablespoons butter
1 1/2 cups apples, peeled and diced
1 onion, chopped
2 garlic cloves, minced
1 tablespoon gingerroot, minced
1 1/2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
2 carrots, peeled and cubed
1 sweet potato, peeled and cubed
1 cup turnip, peeled and cubed
4 cups chicken stock
1 cup light cream or 1 cup condensed milk
1/4 cup fresh coriander, chopped (optional)

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.

Nutrition Facts : Calories 233.5, Fat 13.9, SaturatedFat 7.8, Cholesterol 41.4, Sodium 314.8, Carbohydrate 22.3, Fiber 3.1, Sugar 9.3, Protein 6.4

VEGETABLE CURRY



Vegetable Curry image

This recipe calls for ingredients found in any grocery store, or that are already in your own kitchen. Delicious and easy to prepare. Make as spicy or mild as you want.

Provided by MRICHAR4

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 10

¼ cup butter
2 tablespoons olive oil
½ large onion, finely chopped
2 large carrots, sliced
2 tablespoons curry powder
½ teaspoon ground turmeric
salt and ground black pepper to taste
1 pinch red pepper flakes
1 head cauliflower, broken into small florets
2 large potatoes, peeled and cubed

Steps:

  • Heat the butter and olive oil in a large skillet over medium heat. Add the onion and carrots; cook and stir until tender. Season with curry powder, turmeric, salt, pepper, and red pepper flakes.
  • Add the cauliflower and potatoes to the pan, and stir to coat with spices. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes are tender. Stir occasionally.

Nutrition Facts : Calories 371.1 calories, Carbohydrate 46.6 g, Cholesterol 30.5 mg, Fat 19.2 g, Fiber 10.2 g, Protein 7.6 g, SaturatedFat 8.4 g, Sodium 159.3 mg, Sugar 7.4 g

CURRIED LENTIL AND VEGETABLE SOUP



Curried Lentil and Vegetable Soup image

A great easy soup, that's packed full of protein and vitamins. Economical to make. To make it gluten free ensure your stock and curry powder are labeled as gluten free. The quality of the stock and vegetables used in this dish will make all the difference to the taste

Provided by Jubes

Categories     Lentil

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons oil
3 teaspoons curry powder or 1 1/2 teaspoons asian curry paste
1 medium onion
6 cups vegetable stock or 6 cups chicken stock
1 tablespoon tomato paste
1 cup dried red lentils, thoroughly rinsed with water and drained
125 g broccoli
1 small carrot, chopped
2 sticks celery, chopped
1 zucchini, chopped

Steps:

  • Heat the oil in a large saucepan, add onion and fry over a gentle heat until the onion has softened and is clear in colour.
  • Increase the heat and add the curry powder or paste and stir for 2 min to release the fragrance. Add the stock and tomato paste bring to the boil and reduce heat.
  • Add the lentils, cover and simmer for 15 minutes.
  • Add all of the vegetables and simmer covered for a further 15 min till vegetables are tender.
  • Serve sprinkled with some chopped basil or parsley, or some grated parmesan cheese, or a swirl or sour cream or yogurt.
  • For Vegetarian use the vegetable broth.

Nutrition Facts : Calories 184, Fat 5.3, SaturatedFat 0.7, Sodium 50.2, Carbohydrate 25.6, Fiber 11.8, Sugar 3.6, Protein 9.8

CURRIED LENTIL AND VEGETABLE SOUP



Curried Lentil and Vegetable Soup image

Make and share this Curried Lentil and Vegetable Soup recipe from Food.com.

Provided by katew

Categories     Vegetable

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
3 teaspoons curry powder, I use mild
1 brown onion, finely chopped
1 parsnip, peeled and finely chopped
1 potato, peeled and diced
2 carrots, peeled and diced
2 celery ribs, finely chopped
1 cup dry green lentils, rinsed and picked over
1 red apple, peeled and diced
1 tomatoes, finely chopped
1 liter stock, i use vegetable stock

Steps:

  • Heat oil in large saucepan.
  • Add curry powder and vegetables.
  • Cook for 4 or 5 minutes till aromatic.
  • Add lentils, apple, tomato and stock.
  • Bring to boil and simmer for 50 minutes.
  • Stir occasionally.
  • Serve when mixture is thickened and lentils are tender.

Nutrition Facts : Calories 330.9, Fat 7.8, SaturatedFat 1.1, Sodium 47.1, Carbohydrate 52.6, Fiber 19.4, Sugar 9.9, Protein 14.8

CURRIED RICE & VEGETABLE SOUP



Curried Rice & Vegetable Soup image

Make and share this Curried Rice & Vegetable Soup recipe from Food.com.

Provided by FDADELKARIM

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 (16 ounce) package frozen mixed vegetables (broccoli, cauliflower, sugar snap peas, red bell peppers)
1 (14 ounce) can vegetable broth
1 1/2 cups water
3/4 cup instant brown rice, uncooked
2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce, to taste
1 (14 ounce) can unsweetened coconut milk
1 tablespoon fresh lime juice

Steps:

  • Combine water, broth, & vegetables in a large saucepan. Bring to a boil then stir in the rice, curry, salt, & pepper sauce.
  • Reduce to medium-low then cover & simmer for 8 minutes or until rice is tender.
  • Stir in the coconut milk & continue to cook for 3 minutes or until heated. Remove from the heat & stir in the lime juice.
  • Ladle into bowls & serve immediately.

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Curried Vegetable Soup is an exceptional Thai-inspired soup packed with flavor and nutritional values. Simply extraordinary. Curried Vegetable Soup . Print. Prep time. 20 mins. Cook time . 1 hour. Total time. 1 hour 20 mins . Author: Epicurus.com Kitchens. Recipe type: Soups and Stews. Cuisine: Thai. Serves: 1 Quart. Ingredients. 2 1/4 teaspoons butter; 1/2 …
From epicurus.com


CURRIED LENTIL VEGETABLE SOUP - LOVE FOR FOOD
This nutrient dense soup is perfect for when you're feeling a bit unwell or just need something warm and filling. It's one of my favourite soups, and I make it at least once per month. It's a bit of a mashup of a dal and a soup. The curry powder gives it some spice and flavour and the vegetables give it that "chicken noodle soup" vibe. The lentils become soft and the end result …
From loveforfood.ca


ERIC AKIS: HEARTY CURRIED-VEGETABLE SOUP OFFERS A SERVING ...
Curried Vegetable Chickpea Soup. A vegetarian, aromatic, hearty and filling curry-powder-spiced soup stocked with a mix of vegetables and nutritious chickpeas. Serve with store-bought naan or pita ...
From timescolonist.com


CURRIED VEGETABLE SOUP | FOOD TO LOVE
Recipes Quick & Easy Dinner Dessert Autumn Inspire Me. Recipe. Curried vegetable soup. Warm, healthy and delicious- this curried vegetable soup is the perfect winter dinner for any night of the week. Suitable for the 2-Day Fast Diet. Jul 31, 2015 2:00pm. 10 mins preparation; 20 mins cooking; Serves 2; Print . Ingredients. Curried vegetable soup. 2 cup …
From foodtolove.co.nz


CURRIED VEGETABLE AND LENTIL SOUP - OHIO MAGAZINE
Traditionalists gravitate toward stuffed pepper soup, while the adventurous types may enjoy this curried vegetable and lentil soup. The dish can make for a casual lunchtime meal or a dressed-up dinner option. “If you let it really cook down, it gets a little thicker, and then it is great served over basmati rice with a little side of naan bread for a hearty vegetarian meal," McPheron says.
From ohiomagazine.com


INDIAN CURRIED VEGETABLE AND CHICKPEA SOUP - HEALTHY FOOD ...
Stir in curry paste and cook, stirring, for 1 minute, or until fragrant. Stir in tomatoes and 4 cups water. Cover and bring to the boil. Reduce heat. Partially cover and simmer, stirring occasionally, for 25 minutes. Stir through chickpeas and simmer for 10 minutes, or until vegetables are tender. Stir through coriander.
From healthyfood.com


CURRIED VEGETABLE LENTIL STEW - CANADA'S FOOD GUIDE
180 g (6 oz) fresh or frozen green beans, chopped. 1 can (540 mL/19 oz) sodium reduced lentils, drained and rinsed. In a large shallow saucepan or Dutch oven, heat oil over medium heat. Cook onion, garlic, half of the cilantro, ginger, curry paste and garam masala for about 3 minutes or until softened. Stir in flour until absorbed.
From food-guide.canada.ca


CURRIED VEGETABLE SOUP RECIPE: HOW TO MAKE IT
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.
From stage.tasteofhome.com


CURRIED VEGETABLE SOUP RECIPES
Add garlic, ginger, curry powder and turmeric; cook 1 minute longer., Add broth, coconut milk, potato and salt; bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until potato is tender. Meanwhile, heat rice according to package directions., Stir rice into soup. If desired, serve with lime wedges.
From tfrecipes.com


COCONUT CURRY VEGETABLE SOUP - SIMPLY DELICIOUS
How to make coconut curry vegetable soup. Prep the vegetables: Finely chop all the vegetables, including cauliflower/broccoli stalks. Cook the soup: In a large pot, saute the onions, garlic, ginger, carrots, celery and peppers until soft and starting to caramelize. Add the garlic and spices and saute for another minute or two then add the ...
From simply-delicious-food.com


MADRAS CURRY VEGAN VEGETABLE SOUP RECIPE
Madras is an intensely flavorful and spicy curry blend from the south of India, which is also common in Thai curries. If you like vegetable soup recipes or Indian food, try this Indian-inspired spicy Madras curry soup, made with broccoli, carrots, and coconut milk, and topped off with fresh chopped cilantro to give it that extra depth of flavor.
From thespruceeats.com


GENERIC - CURRIED VEGETABLE SOUP CALORIES, CARBS ...
Generic - Curried Vegetable Soup. Serving Size : 1.5 cups. 293 Cal. 41% 31g Carbs. 47% 16g Fat. 12% 9g Protein. Track macros, calories, and more with MyFitnessPal. Join for free! Daily Goals . How does this food fit into your daily goals? Calorie Goal 1,707 cal. 293 / 2,000 cal left. Fitness Goals : Heart Healthy. Fat 51g. 16 / 67g left. Sodium 1,270g. 1,030 / 2,300g left. …
From frontend.myfitnesspal.com


CURRIED ROOT SOUP | RIVER COTTAGE
Add the onion, garlic, ginger, ground spices and curry powder. Fry gently, stirring frequently, for 5-10 minutes until the onions are soft, then add the chopped roots and potato. Cook gently for another 10 minutes. Add the stock and bring to a simmer, then cover the pan and simmer gently until all the vegetables are tender, about 15 minutes.
From rivercottage.net


CURRIED VEGETABLE AND CHICKPEA SOUP | MY JEWISH LEARNING
Heat the oil in a skillet over medium heat. Sauté the onion and leeks with one teaspoon of salt until translucent, about 5 minutes. Add the potatoes and another teaspoon of salt, and sauté until just translucent around the edges. Stir in the curry, brown sugar, ginger, garlic, and chili and cook until fragrant, about 30 seconds.
From myjewishlearning.com


CURRIED CREAM OF VEGETABLE SOUP RECIPE - OLD SKOOL RECIPES
Add the curry and the spices. Cook for 1 minute, add the onions, potatoes, carrots garlic and courgettes. Stir to coat thoroughly with the oil and spices. Cook for 5 minutes. Add the water and simmer for 20 minutes or till vegetables are tender. Add the beans and gently heat through.
From oldskoolrecipes.com


VEGETABLE CURRY SOUP - TROOFOODS LTD
Recipes. Vegetable Curry Soup. More from Troo. Creamy Oats with Cinnamon. February 1, 2022. Five Bean Chilli with Brown Rice. February 1, 2022. 3 Quick and Healthy Comfort Food Recipes. January 20, 2022. 10 Delicious Ways To Use Troo Spoonful Of Fibre Inulin Syrup . October 11, 2021. Vegetable Curry Soup. October 6, 2021. Vegan Chocolate …
From eattroo.com


CURRIED VEGETABLE SOUP - FINEGARDENING
Curried Vegetable Soup I really enjoy soup and find it comforting and warming in cold weather. By Susan Belsinger. This warming winter soup, made from seasonal winter veggies, is flavored with curry and hot chiles. Photo/Illustration: Susan Belsinger. I use the heat and energy of the woodstove to heat the soup and toast the bread. This worked really well when the power was …
From finegardening.com


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