Best 2 Creamy Curried Vegetable Soup Recipes

If you're looking for a warm and comforting meal that's packed with flavor, creamy curried vegetable soup is the perfect choice. This classic dish is easy to make and can be tailored to your liking, making it a great option for busy weeknights or special occasions alike. With its creamy texture, rich curry flavor, and an array of colorful vegetables, this soup is sure to be a hit with everyone at the table.

Let's cook with our recipes!

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

Ingredients

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

CREAMY CURRIED VEGETABLE SOUP

Creamy Curried Vegetable Soup image

This recipe calls for using your slow-cooker but I do not, preferring to have it cook slowly on the stove and letting it fill the house with its aroma. You can also add in some chicken (pre-cooked) as I did which added to it's deliciousness. Stretch any leftover soup by serving it over rice. YUM!

Provided by Marty Hufnagel

Categories Other Main Dishes

Time 4h25m

Number Of Ingredients 12

Ingredients

3 c potatoes, peeled & cut into 1-inch pieces
3 c cauliflower, small florets or cabbage, shredded
1 1/2 c carrots, sliced
3/4 c red sweet pepper, coursely chopped
1/2 c onion, chopped
2 - 3 tsp curry powder
2 tsp fresh ginger, grated
1/2 tsp salt
1/8 tsp red pepper, crushed
2 can(s) chicken or vegetable broth
1 (14 oz) can(s) coconut milk, unsweetened
2 Tbsp fresh cilantro, snipped

Steps:

1. In a 3 1/2 to 6 qt. pot(or slow-cooker)combine all the vegetables (and chicken if desired). Sprinkle with the curry powder, ginger, salt and red pepper. Pour broth over all.
2. Cover and cook on simmer (or low in slow-cooker) 8 - 10 hours or Low heat (high in slow-cooker) for 4 - 5 hours.
3. Stir in coconut milk. Ladle into serving bowls and sprinkle with cilantro if desired.

Tips:

Use a variety of vegetables. This will give your soup a more complex flavor and texture. Some good choices include carrots, celery, potatoes, onions, and broccoli.
Don't be afraid to experiment with different spices. Curry powder is a classic choice, but you can also try garam masala, cumin, coriander, or turmeric.
Make sure to cook the vegetables until they are tender. This will help them release their flavor into the soup.
Use a good quality vegetable broth. This will make a big difference in the flavor of your soup.
Serve your soup with a dollop of yogurt or sour cream. This will add a creamy richness to the soup.

Conclusion:

Creamy curried vegetable soup is a delicious and healthy meal that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a comforting and satisfying soup, give this recipe a try.