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 SOUP
A thick, delicious winter soup with the hearty rich flavors of squash, lentils and corn. Fragrant with bright spices like turmeric and cumin. This recipe makes for a thoroughly satisfying meal.
Provided by Sandy
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h30m
Yield 7
Number Of Ingredients 13
Steps:
- Place cut side of the squash down in a lightly oiled baking pan. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled. Shred squash with a fork.
- In a large soup pot, saute onions and garlic in olive oil. Add curry powder, cumin, and turmeric. When onions are transparent, add stock and lentils and bring to a boil. Reduce to simmer and add chopped tomatoes and juice.
- If using brown rice, add the rice 10 minutes after adding the lentils, if using white rice, add rice after 25 minutes along with the can of corn. (Add the can of corn at the same time you add rice, white or brown).
- After 35 minutes, add the macaroni and spaghetti squash. Simmer until rice and pasta are cooked.
Nutrition Facts : Calories 166.3 calories, Carbohydrate 28.6 g, Fat 3.6 g, Fiber 4.4 g, Protein 5.5 g, SaturatedFat 0.5 g, Sodium 571.7 mg, Sugar 4.6 g
WINTER VEGETABLE SOUP
I'VE ENJOYED this soup for years because it tastes good, is simple to make and doesn't leave a lot of leftovers. When there's a chill in the air, a steaming bowl of this savory soup is welcome. -Mavis Diment, Marcus, Iowa
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onions in oil until tender. Add the broth, potato, carrot and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the broccoli, salt if desired and pepper; simmer, uncovered, for 5-7 minutes or until vegetables are tender.
Nutrition Facts : Calories 168 calories, Fat 8g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 125mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
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
CURRIED WINTER VEGETABLE SOUP
From Rachel Ray Show today with Rupert Everett. Looks really yummy - plan to make it for dinner tonight so will report back and take pictures!!
Provided by Mommy Diva
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place about 3 tablespoons vegetable oil in a large pot over medium-high heat.
- Add the eggplant and cook for about 2 minutes, stirring.
- Add the cauliflower and potatoes, turn the heat down to medium and cook for 5 minutes. Bring heat back up to medium-high and toss in the red bell pepper, onion, garlic, salt and pepper, (add a little more oil should the mixture seems dry).
- Keep cooking for 5 more minutes, stirring occasionally.
- Pour in stock and bring to a simmer.
- In the meantime, add the curry paste and the mango chutney along with 1 cup of the stock in a food processor or blender and puree until smooth.
- Pour the curry mixture into the pot along with the chickpeas and tomatoes.
- Add salt and pepper to taste.
- Bring the mixture up to a bubble and simmer for 10-15 minutes, (until the potatoes and veggies are nice and tender and the flavors have melded together).
- Fold spinach in at the end.
- Serve generous amounts in bowls and top with pita chips.
- Garnish plain yogurt if desired.
- Enjoy! ;).
Nutrition Facts : Calories 459.5, Fat 13.1, SaturatedFat 1.8, Sodium 713.6, Carbohydrate 77.9, Fiber 23.2, Sugar 18.2, Protein 16.7
WINTER VEGETABLE CURRY
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 (2-cup) servings
Number Of Ingredients 19
Steps:
- Puree the garlic and ginger in a small food processor (mini-chopper), into a paste. Set aside.
- Heat the butter in a Dutch oven or soup pot over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the cinnamon and bay leaf, garlic-ginger paste, curry powder and cook, stirring, until lightly browned and fragrant, about 1 minute. Add the tomato and yogurt and cook, stirring, until they separate from the oil and there is a distinctive sizzling sound, as the sauce "fries" in the oil, about 7 minutes. Continue to cook, stirring, for about 1 minute more.
- Add the water, salt, and vegetables and bring to a boil. Lower the heat and simmer, covered, stirring occasionally, until crisp-tender, about 10 to 12 minutes. Add the chickpeas, bring to a boil, and cook, uncovered, until the vegetables are tender and the liquid thickens, about 5 minutes more. Season the curry with salt and pepper, to taste, and freshly squeezed lemon juice. Transfer to a serving bowl and serve with basmati rice and chutney.
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.
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 WINTER VEGETABLE SOUP
This delicious recipe is from my sister, Julie. It's easy to make once you've got the vegetables chopped! Feel free to get creative with ingredients! Green lentils are fine, but be sure to soak them for at least an hour and cook them for about 30 minutes. Typically, I make this from leftover chicken that I throw in the pot when I add the stock and lentils. To make your own stock, Boil the chicken bones with onion and celery. I chill it and remove the fat and bones to make a good low-fat stock. Be SURE you save the leftover coconut milk to make my delicious Double Coconut Meringue pie!
Provided by GinaJohnson
Categories Lentil
Time 45m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Brown chopped chicken.
- In a medium soup pot, melt the butter or olive oil.
- Add the curry powder and leek, and cook over low heat, stirring frequently, for 1 minute.
- Add the stock and lentils.
- Bring to a boil, reduce to a simmer, and cook, covered, over medium heat until the lentils are soft, about 10 minutes.
- Add the potato, sweet potato, turnip, parsnip, and carrot.
- Simmer, covered, until the vegetables are soft but not mushy, about 25 minutes.
- Remove the soup from the heat.
- Stir in the coconut milk and cilantro.
- Season with salt and cayenne.
- Ladle into warm bowls.
Nutrition Facts : Calories 483.3, Fat 20.1, SaturatedFat 7.3, Cholesterol 79, Sodium 139.6, Carbohydrate 51.9, Fiber 7.9, Sugar 15.3, Protein 25.3
CURRIED BEEF WITH WINTER VEGETABLES
The UK has a large Indian/Pakistani population, so curry is a popular meal where I live. I don't like hot curries, but mild ones are a nice change. This is a mild curried beef recipe with root vegetables. It's very filling and goes nicely with brown basmati rice. Chinese Five Spice is a mixture of aniseed, cinnamon, fennel, pepper, and cloves.
Provided by OLENAJOY
Categories World Cuisine Recipes Asian Indian
Time 2h5m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
- Place the beef into a pan with enough water to cover. Bring to a boil, reduce heat and simmer for 30 minutes.
- Meanwhile, heat the olive oil in a deep pot over medium-high heat. Stir in the ginger, garlic, onions, and celery, and cook until vegetables soften, about 5 minutes. Mix in the curry powder, coriander powder, five-spice powder, and turmeric, and toss to evenly coat the onion mixture. Cook about 5 minutes more, and stir in the carrots, parsnips, potatoes, zucchini, and apples. Stir in the beef with its cooking liquid, raisins, and cashews, and toss to evenly blend the spices.
- Pour the beef and vegetable mixture into the prepared roasting pan. Drizzle 1/2 cup water over the mixture. Cover the pan with aluminum foil.
- Bake in preheated oven until heated through, about 1 hour.
Nutrition Facts : Calories 343.4 calories, Carbohydrate 40.7 g, Cholesterol 15.6 mg, Fat 17.5 g, Fiber 5.1 g, Protein 10.3 g, SaturatedFat 3.9 g, Sodium 158.9 mg, Sugar 17.2 g
ROASTED WINTER VEGETABLE SOUP
This is a tasty and satisfying pureed soup that makes the best of the humble produce that winter farmers' markets have to offer.
Provided by Always Cooking Up Something
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 2h15m
Yield 8
Number Of Ingredients 13
Steps:
- With a mortar and pestle, grind together rosemary and kosher salt. Pour in olive oil and continue to mash until the oil starts to turn a darker green. Set aside for about an hour.
- Preheat oven to 425 degrees F (220 degrees C). Coat a shallow roasting pan with cooking spray.
- Place the squash, rutabagas, parsnips and potatoes in a large bowl. Pour the olive oil mixture through a fine-mesh strainer into the bowl. Toss vegetables with oil to coat.
- Evenly spread vegetables on the prepared pan. Roast 30 minutes in the preheated oven, until nicely browned and cooked through. You may need to remove some of the smaller pieces from the oven before all of the vegetables are cooked to avoid burning them.
- While the vegetables are roasting, simmer chicken stock in a large pot over medium low heat. When the vegetables are done add them to the simmering chicken stock and simmer together for about 10 minutes.
- Use an immersion blender to puree the soup in the pot, or puree in batches in a blender or food processor. Add extra broth or water if the soup is too thick. Season with salt and pepper to taste. Serve in warmed bowls, garnishing each serving by drizzling a quarter teaspoon of balsamic vinegar and a quarter teaspoon of white truffle oil over the soup.
Nutrition Facts : Calories 251.8 calories, Carbohydrate 48.6 g, Cholesterol 0.9 mg, Fat 6 g, Fiber 10.7 g, Protein 5.5 g, SaturatedFat 1 g, Sodium 951.2 mg, Sugar 15.4 g
WINTER VEGETABLE SOUP
A hearty and healthy combination of vegetables readily found in wintertime. Very low in fat. Red cabbage gives a rich color to this soup. This recipe also happens to be vegan!
Provided by JOHNTHEBEAR
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 1h55m
Yield 8
Number Of Ingredients 17
Steps:
- Heat olive oil in a large stockpot over medium heat. Saute onions and leeks until softened, about 5 minutes.
- Add cabbage, celery, carrot, and parsnip. Increase heat to medium-high and mix thoroughly. Cover and cook, stirring once or twice, until vegetables have softened, about 10 minutes. Uncover and add ginger, cumin, and nutmeg. Cook, stirring constantly, for 1 minute.
- Add broth, potatoes, turnip, squash, and barley to the pot. Bring to a boil, then add lima beans. Add additional broth or water if soup is too thick. Reduce heat, cover, and simmer until barley is tender, about 45 minutes. Season with salt and pepper.
Nutrition Facts : Calories 216.2 calories, Carbohydrate 36.2 g, Fat 6.1 g, Fiber 7.2 g, Protein 5.4 g, SaturatedFat 0.8 g, Sodium 553.3 mg, Sugar 8.8 g
More about "curried winter vegetable soup food"
CURRIED VEGETABLE SOUP - BETTER HOMES & GARDENS
From bhg.com
CURRIED ROOT VEGETABLE SOUP - TOTALLY DELICIOUS! FAB FOOD …
From fabfood4all.co.uk
CURRIED WINTER VEGETABLE STOUP | RECIPE - RACHAEL RAY …
From rachaelrayshow.com
WINTER VEGETABLE COCONUT CURRY - VEGETABLES
From vegetables.co.nz
RECIPE: CURRIED WINTER SQUASH SOUP - FOOD NEWS
From foodnewsnews.com
LOADED VEGAN CURRY LENTIL SOUP /W WINTER VEGETABLES
From yangsnourishingkitchen.com
CURRIED WINTER VEGETABLE SOUP RECIPE - FOOD.COM
From pinterest.ca
CURRIED ROASTED WINTER VEGETABLES - SIMPLY NATURAL GOURMET …
From simplynaturalgourmet.com
WINTER VEGETABLE CURRY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CURRIED CHICKEN AND WINTER VEGETABLE STEW - DSM
From diabetesselfmanagement.com
33 VEGETABLE SOUP RECIPES | AUSTRALIAN WOMEN'S WEEKLY FOOD
From womensweeklyfood.com.au
CURRIED WINTER SQUASH SOUP WITH CHEDDAR CRISPS RECIPE
From foodandwine.com
CURRIED WINTER SOUP - THE WORLD'S LARGEST COLLECTION OF …
From vegweb.com
CURRIED VEGETABLE SOUP RECIPE - FOOD.COM
From food.com
CURRIED VEGETABLE SOUP | FOOD TO LOVE
From foodtolove.co.nz
THE ULTIMATE VEGETARIAN SOUP RECIPES FOR WINTER
From thehealthymaven.com
ROOT VEGETABLE SOUP RECIPE - THE RUSTIC FOODIE®
From therusticfoodie.com
60 HEARTY SOUP RECIPES FOR WINTER - THE TOASTY KITCHEN
From thetoastykitchen.com
WINTER VEGETABLE MULLIGATAWNY SOUP RECIPE | EATINGWELL
From eatingwell.com
CURRIED WINTER VEGETABLE SOUP RECIPE - FOOD.COM
From pinterest.com
CURRIED WINTER VEGETABLE SOUP RECIPE - WEBETUTORIAL
From webetutorial.com
CURRIED CREAM OF VEGETABLE SOUP RECIPE - OLD SKOOL RECIPES
From oldskoolrecipes.com
CURRIED LENTIL AND VEGETABLE SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
CURRIED PAN-ROASTED WINTER VEGETABLES - CLOVE AND CUMIN
From cloveandcumin.com
CURRIED VEGETABLE AND RICE MULLIGATAWNY SOUP - HUMBLE APPLE
From humbleapple.com
CURRIED WINTER VEGETABLE SOUP - PLAIN.RECIPES
From plain.recipes
CURRIED WINTER VEGETABLE STOUP RECIPE | WINTER VEGETABLES, …
From pinterest.com
CURRIED WINTER SQUASH SOUP WITH CILANTRO-LIME YOGURT
From freshfarm.org
CURRIED VEG SOUP | COCONUT MILK CURRY, WINTER VEGETABLE SOUP, …
From pinterest.ca
BEST CURRIED VEGETABLE SOUP RECIPES | FOOD NETWORK …
From foodnetwork.ca
11 WINTER-SPECIAL VEG SOUP RECIPES TO BRAVE THE COLD SEASON
From food.ndtv.com
COCONUT CURRIED WINTER SQUASH SOUP RECIPE | CDKITCHEN.COM
From cdkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love