CURRIED VEGETABLE SOUP
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
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
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
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
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
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
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
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
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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 - BETTER HOMES & GARDENS
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3.8/5 (22)Calories 138 per serving
- Heat broiler. In Dutch oven combine cauliflower, coconut milk, broth, curry powder, and the 1/4 cup cilantro. Bring to boiling over high heat. Reduce heat to medium-low. Simmer, covered, 10 minutes or until cauliflower is tender. Stir in frozen vegetable blend. Cook, uncovered, until heated through. Season with 1/4 teaspoon salt.
- Ladle soup into four bowls. If desired, garnish with crushed red pepper and/or cilantro sprigs and serve with plain pita wedges or Curry Pita Crisps. Makes 4 servings.
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