Creamy Curried Spinach Soup Vegan Recipes

CURRIED SPINACH SOUP

Curried Spinach Soup image

I absolutely LOVE this soup and make it all the time. I've adapted the recipe to be more healthy by using olive oil instead of butter and fat-free sour cream. Serve topped with croutons.

Provided by NATDTAT

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

Time 35m

Yield 8

Number Of Ingredients 9

Ingredients

1 large potato - peeled and cubed
6 tablespoons olive oil
½ cup chopped green onions
12 cups spinach - rinsed, stemmed, and dried
⅓ cup all-purpose flour
2 teaspoons curry powder
4 cups chicken broth
1 tablespoon lemon juice
1 (8 ounce) carton nonfat sour cream

Steps:

Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside.
Heat 2 tablespoons of olive oil in a large saucepan or soup pot. Add the green onions, and cook until tender. Stir in the cooked potatoes, then gradually mix in the spinach, stirring after each addition until spinach is limp. Transfer the mixture to a food processor or blender, and puree until smooth.
Heat the remaining olive oil in the same pan, and whisk in the flour and curry powder. Gradually whisk in broth so that no lumps form. Return the spinach mixture to the pan, stirring to blend, along with the lemon juice. Bring to a boil over medium heat, stirring constantly until thickened.
Place sour cream in a medium bowl. Ladle about 1 cup of the hot soup into the sour cream, and mix until well blended. Stir this back into the pot of soup. Heat through, but do not allow to boil. Serve immediately.

Nutrition Facts : Calories 180.7 calories, Carbohydrate 18.1 g, Cholesterol 4.4 mg, Fat 10.5 g, Fiber 2.5 g, Protein 4.7 g, SaturatedFat 1.5 g, Sodium 84.3 mg, Sugar 3.4 g

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

Ingredients

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.

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 SPINACH SOUP - VEGAN

Creamy Curried Spinach Soup - Vegan image

This recipe is adapted from The New Fast Food by Jill Nussinow. This is a pressure cooker recipe, but you could easily make it in a regular stock pot - it would just take a bit longer.

Provided by Ex-Pat Mama

Categories Spinach

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon cooking oil
2 large leeks, chopped
4 cups vegetable broth
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
3 small potatoes, peeled and cubed
1 teaspoon salt
8 -10 cups spinach, washed
1 (14 ounce) can coconut milk
1 teaspoon agave syrup
1/4 cup cilantro

Steps:

Heat oil in the pressure cooker over medium heat. Add leeks and saute for 2 minutes. Add 1 tablespoon of the veggie broth and continue sautéing another minute. Add the powdered spices and stir. Add the remaining broth, potatoes and salt.
Lock the lid on the cooker. Bring to high pressure over high heat. Lower heat to maintain high pressure for 3 minutes. Quick release the pressure.
Stir in the spinach and simmer about 1 minute.
Puree the soup with an immersion blender until almost smooth. Add the coconut milk and agave nectar. Increase heat and simmer until the soup is heated through.
Sprinkle the cilantro over all and serve.

Nutrition Facts : Calories 361.8, Fat 14, SaturatedFat 11.1, Sodium 456.2, Carbohydrate 57.6, Fiber 3.5, Sugar 37.6, Protein 4.2

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