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
VEGETABLE CURRY
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield about 4 to 6 main course servings
Number Of Ingredients 22
Steps:
- In a small food processor (mini-chopper), combine the garlic and ginger and puree into a paste. Set aside.
- Heat the oil in a large pot over medium-high heat. Add the cumin seeds, cloves, cardamom, allspice, cinnamon stick, and bay leaf and cook, stirring constantly, until toasted and fragrant and the cinnamon stick unfurls, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the garlic-ginger paste, curry powder, and jalapeno 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 potatoes and bring to a boil. Lower the heat and simmer, covered, stirring occasionally, until tender, about 10 minutes. Add the cauliflower, green beans, and chickpeas, bring to a boil, and cook, uncovered, until the vegetables are tender and the liquid has thickened, about 5 minutes more. Transfer to a serving bowl and serve with 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.
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.
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 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.
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 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
More about "vegetable curry soup food"
CURRIED VEGETABLE SOUP | BETTER HOMES & GARDENS
From bhg.com
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.
VEGETABLE CURRY SOUP | THE MODERN PROPER
From themodernproper.com
4.5/5 (2)Total Time 1 hrServings 6Calories 382 per serving
- Add curry and garam masala and stir until fragrant.Add to the pot the vegetable stock and coconut milk and salt and stir until coconut milk in fully incorporated
BEST CURRIED VEGETABLE SOUP RECIPES | FOOD NETWORK …
From foodnetwork.ca
3.4/5 (8)Total Time 30 mins
CURRY BABY VEGETABLE NOODLE SOUP RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
CURRIED ROOT VEGETABLE SOUP - TOTALLY DELICIOUS! FAB FOOD ...
From fabfood4all.co.uk
VEGETABLE CURRY RECIPES - BBC FOOD
From bbc.co.uk
CURRY SOUP RECIPES | ALLRECIPES
From allrecipes.com
ERIC AKIS: HEARTY CURRIED-VEGETABLE SOUP OFFERS A SERVING ...
From timescolonist.com
22 VEGETABLE SOUP RECIPES YOU'LL ENJOY | FOOD & WINE
From foodandwine.com
CURRIED VEGETABLE AND CHICKPEA SOUP | MY JEWISH LEARNING
From myjewishlearning.com
COCONUT CURRY VEGETABLE SOUP (EASY - THE GARDEN GRAZER
From thegardengrazer.com
CHICKPEA & VEGETABLE COCONUT CURRY SOUP - I LOVE VEGAN
From ilovevegan.com
VEGETABLE COCONUT CURRY SOUP (VEGAN, PALEO) - THE ROASTED ROOT
From theroastedroot.net
10 BEST CHICKEN CURRY VEGETABLE SOUP RECIPES | YUMMLY
From yummly.com
CURRY VEGETABLE BARLEY SOUP | CANADIAN LIVING
From canadianliving.com
VEGETABLE CURRY SOUP - TROOFOODS LTD
From eattroo.com
CHICKEN AND VEGETABLE CURRY SOUP - WHOLE FOODS MARKET
From wholefoodsmarket.com
VEGETABLE CURRY SOUP - GOOD HOUSEKEEPING
From goodhousekeeping.com
VEGETABLE CURRY NOODLE SOUP BY COCONUT.KATE - THE FEEDFEED
From thefeedfeed.com
SERIOUSLY GOOD VEGETABLE SOUP - COOKIE AND KATE
From cookieandkate.com
MADRAS CURRY VEGAN VEGETABLE SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
VEGETABLE WEIGHT LOSS SOUP RECIPE - MY TASTY CURRY
From mytastycurry.com
CURRIED ROASTED ROOT VEGETABLE SOUP – RECIPE - CULINARY ...
From unileverfoodsolutions.ca
COCONUT CURRY VEGETABLE SOUP - SIMPLY DELICIOUS
From simply-delicious-food.com
VEGETABLE BEEF CURRY SOUP - RAISING GENERATION NOURISHED
From raisinggenerationnourished.com
HEALTHY CURRIED RED LENTIL AND QUINOA VEGETABLE SOUP - YAY ...
From yayforfood.com
CURRIED VEGETABLE STEW - EASY VEGAN ENTREE | TORI AVEY
From toriavey.com
EASY CREAMY VEGETABLE CURRY - SIMPLY DELICIOUS
From simply-delicious-food.com
GOLDEN CURRY SOUP | FOODTALK
From foodtalkdaily.com
CURRIED INDIAN VEGETABLE SOUP - FOOD & NUTRITION ARTICLES
From foodandspice.com
VEGETABLE CURRY SOUP – FOODIQUEEN
From foodiqueen.com
VEGETABLE CURRY SOUP RECIPE | EAT SMARTER USA
From eatsmarter.com
THAI CURRY VEGETABLE SOUP - HEALTHY-INDIAN.COM
From healthy-indian.com
10 BEST VEGETABLE CURRY SOUP WITH COCONUT MILK RECIPES ...
From yummly.com
CURRIED ROOT VEGETABLE SOUP - DISHING UP THE DIRT
From dishingupthedirt.com
CURRY VEGETABLE SOUP (THM-FP, LOW CARB) - COUNTRY GIRL COOKIN
From countrygirlcookin.com
CURRIED VEGETABLE LENTIL STEW - CANADA'S FOOD GUIDE
From food-guide.canada.ca
CURRIED POTATO AND VEGETABLE SOUP RECIPE - SIMPLY RECIPES
From simplyrecipes.com
THAI RED CURRY VEGETABLE SOUP RECIPE - BUDGET BYTES
From budgetbytes.com
GREEN CURRY VEGETABLE SOUP RECIPE | EATINGWELL
From eatingwell.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