Curried Rice Vegetable Soup Recipes

VEGAN CURRIED VEGETABLE CHOWDER

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 AND RICE MULLIGATAWNY SOUP

Steps:

• Prepare ingredients:
• Peel onion and sweet potato. Dice onions, celery, sweet potatoes and apples in small (¼ inch) dice.
• Peel then finely chop ginger and garlic.
• Roughly chop cilantro.
• Open chickpeas and drain off the liquid (aquafaba) reserving the aquafaba for another use.
• Measure the crushed red pepper, curry leaves, curry powder, garam masala, mustard seeds, cumin seeds and coriander seeds into a bowl.
• Make the Soup:
• Open the coconut milk and scoop a spoonful of coconut milk fat into a large pot and add the onion.
• Cook the onion over medium heat until it begins to turn translucent.
• Once the onions are clear, add the ginger and garlic to the onions. Saute for 30 seconds then add the celery, sweet potato, chickpeas, coconut milk, and spices. Simmer for five minutes over medium heat.
• Next, add 4 cups of vegetable broth, the basmati rice and diced apple. Use a good tasting vegetable broth for the best results. Cook for an additional 15-18 minutes until the rice is tender.
• Stir in cilantro and serve.
• Serve with naan, if desired.

CURRIED CHICKEN AND RICE SOUP

Steps:

• Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes.
• Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes.
• Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth.
• Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. Toss in the chopped herbs and serve the soup with lemon wedges.
• Photography by Antonis Achilleos

CURRIED WILD RICE AND SQUASH SOUP

Steps:

• In a pot, bring the wild rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.
• Place the squash in a medium pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender. Drain, return to the pot, and mash. Mix in the chicken broth and orange juice.
• Melt the butter in a skillet over medium heat, and saute the onion and garlic until tender. Season with the curry powder. Reduce heat to low, and continue cooking about 12 minutes, stirring occasionally.
• In a blender or food processor, blend the squash and broth with the onion and garlic mixture until smooth. Return to the medium pot, mix in the cooked wild rice, and cook until heated through. Season with salt and pepper to serve.

CURRIED VEGETABLE SOUP

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.

CURRIED VEGETABLE-RICE SOUP

Steps:

• Combine vegetables and broth in large saucepan. Cover; bring to a boil over high heat. Stir in rice, curry powder, salt and pepper sauce; reduce heat to medium-low. Cover and simmer 8 minutes or until rice is tender, stirring once. Stir in coconut milk; cook 3 minutes or until heated through. Remove from heat. Stir in lime juice. Ladle into shallow bowls and serve immediately.

CURRIED RICE & VEGETABLE SOUP

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.

CREAMY CURRIED CHICKEN & RICE SOUP

Steps:

• Heat the oil in a saucepan over a medium heat. Add the onion and fry for 10 mins or until softened and turning translucent. Add the curry paste and cook for 1 min. Stir in the coconut milk, chicken stock and risotto rice and bring to a simmer. Cook for 15-20 mins or until the rice is tender.
• Bring a pan of water to a simmer, add the eggs and cook for 7 mins. Stir the chicken and sweetcorn into the soup and cook for 5 mins to warm everything through. Season to taste and finish with the lime juice. Gently peel the shells off the eggs and cut them in half. Top the soup with the eggs and spring onions.

COCONUT CURRY VEGETABLE SOUP

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.

CURRIED VEGETABLE-RICE SOUP

Steps:

• Coat a dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add squash, onion, carrot and garlic; sauté until vegetables are crips-tender.
• Stir in water, bouillon, curry powder, coriander, and cumin. Bring mixture to a boil; cover, reduce heat, and simmer 30 minutes.
• Add broccoli, cauliflower and rice. Cover and cook an additional 25 to 30 minutes or until rice is tender. Ladle soup into individual bowls.

CREAMY CURRIED ROOT VEGETABLE SOUP

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.

CURRY NOODLE SOUP RECIPE BY TASTY

Steps:

• In a large pot, melt the coconut oil over medium heat. Once the oil begins to shimmer, add the garlic and ginger and cook for 2-3 minutes, until fragrant.
• Add the red curry paste and cook another 2-3 minutes.
• Add the coconut milk and stir well until the curry paste is evenly distributed. Add the vegetable broth and bring to a boil.
• Once boiling, add the agave and rice noodles, and cook for 2 minutes, stirring frequently to prevent the noodles from sticking together.
• Add the tofu, broccoli, and bell pepper, and stir to combine. Cook for 3-5 more minutes, until the noodles are cooked and the broccoli is tender.
• Stir in the lime juice and add salt to taste.
• Garnish with cilantro and serve immediately.
• Enjoy!