Curried Winter Vegetable Soup Recipes

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CURRIED VEGETABLE SOUP



Curried Vegetable Soup image

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

1 tablespoon canola oil
2 garlic cloves, minced
1 package (16 ounces) frozen broccoli florets
1 package (16 ounces) frozen cauliflower
5 cups vegetable broth
2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon ground nutmeg
Plain Greek yogurt, optional

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



Curried Winter Soup image

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

1 onion, chopped
3 cloves crushed garlic
1 tablespoon olive oil
1 ½ teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
8 cups vegetable stock
¼ cup dry lentils
1 (28 ounce) can diced tomatoes with juice
¼ cup uncooked white rice
1 cup frozen corn
¼ cup elbow macaroni
1 small spaghetti squash

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



Winter Vegetable Soup image

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

1/2 cup sliced green onions
1 tablespoon canola oil
1 can (14-1/2 ounces) chicken broth
1 small potato, peeled and cubed
1 large carrot, sliced
1/4 teaspoon dried thyme
1 cup broccoli florets
1/4 teaspoon salt, optional
1/8 teaspoon pepper

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



Curried Winter Vegetable Soup image

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

1 1/2 tablespoons butter
1 teaspoon cumin
1 teaspoon curry
1 teaspoon rosemary
1 teaspoon pepper
1 teaspoon sage
4 -6 garlic cloves, minced
1 large leek, chopped
4 cups vegetable stock
1 cup water
1 medium rutabaga
1 cup split red lentils or 1 cup split yellow lentils
2 medium sweet potatoes, peeled and diced
2 medium carrots, peeled and sliced
1 medium parsnip, peeled and sliced
1/4 cup coconut milk (or regular milk)
2 teaspoons cilantro or 2 teaspoons parsley, finely chopped

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

WINTER VEGETABLE CURRY



Winter Vegetable Curry image

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 (2-cup) servings

Number Of Ingredients 19

5 cloves garlic
1 (3-inch) chunk peeled, fresh ginger
3 tablespoons unsalted butter
1 cinnamon stick, broken in half
1 bay leaf
1 medium yellow onion, diced
2 teaspoons Madras-style curry powder
1 cup whole, peeled tomatoes (in juice) roughly chopped
1 cup whole milk yogurt
2 cups water
2 teaspoons kosher salt, plus more for seasoning
2 small turnips, peeled and quartered
2 large carrots, cut into 2-inch chunks
1 pound butternut squash, seeded and cut into 11/2 inch wedges)
1 small zucchini, cut into 2-inch-long rounds, (about 8 ounces)
1 (14-ounce) can chickpeas, rinsed and drained
Freshly ground black pepper
1 lemon, juiced
Serving suggestion: Basmati rice and chutney

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 WINTER VEGETABLE SOUP



Curried Winter Vegetable Soup image

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

3 tablespoons vegetable oil
2 medium eggplants, peel half of each one and chop into bite-size pieces
1 head cauliflower, cored and cut into florets
2 yukon gold potatoes, peeled and diced into about one-inch chunks
1 large red bell pepper, chopped
1 large onion, chopped
3 garlic cloves, chopped
salt & freshly ground black pepper
2 -3 cups vegetable stock, plus
1 cup vegetable stock, divided (or chicken stock if non-vegetarian desired)
2 tablespoons mild curry paste, more if desired
1/2 cup mango chutney
1 (15 ounce) can chickpeas
28 ounces fire-roasted tomatoes
1 (10 ounce) bag spinach, thinly sliced
1 (8 ounce) bag pita chips

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

CURRIED PATTY PAN SQUASH SOUP



Curried Patty Pan Squash Soup image

This curried patty pan squash soup is very flavorful, but not heavy at all. Most squash soups are on the sweet, rich, and heavy side normally, but this is fresh on your palate, yet boldly flavored from the red curry paste and the smoky paprika.

Provided by Allrecipes Member

Categories     Squash Soup

Time 55m

Yield 4

Number Of Ingredients 14

1 ¾ pounds patty pan squash
2 tablespoons olive oil
1 ½ cups chopped yellow onion
1 cup chopped red bell pepper
1 cup chopped carrot
3 tablespoons red curry paste
2 teaspoons smoked paprika
1 ¾ teaspoons kosher salt, divided
4 cups low-sodium vegetable broth
½ cup heavy cream
1 ½ tablespoons lemon juice
¼ cup roasted and salted pumpkin seeds (pepitas)
2 tablespoons chopped fresh parsley
1 drizzle olive oil, or to taste

Steps:

  • Trim stem ends from squash and coarsely chop squash. Heat olive oil in a large Dutch oven over medium-high heat. Add squash, onion, bell pepper, and carrot. Cook, stirring often, until onion is translucent, about 5 minutes. Add curry paste, paprika, and 1 1/2 teaspoons salt; cook, stirring often, until vegetables are beginning to soften, about 5 minutes.
  • Add broth, cover, and bring mixture to a boil. Turn heat to medium and allow mixture to simmer, stirring occasionally, until vegetables are very soft, about 15 minutes.
  • Remove from heat. Use an immersion blender to blend soup until smooth. If using a blender, pour soup into a blender in batches. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 1 minute. Repeat process with remaining soup.
  • Beat cream, lemon juice, and remaining salt with a hand mixer fitted with a whisk attachment in a small bowl on high speed until soft peaks form, 45 seconds to 1 minute.
  • Serve soup in wide, shallow bowls with a dollop of lemon cream, a sprinkle of pepitas and parsley, and a drizzle of olive oil.

Nutrition Facts : Calories 328.4 calories, Carbohydrate 30 g, Cholesterol 40.8 mg, Fat 28.9 g, Fiber 3.3 g, Protein 9.9 g, SaturatedFat 9.1 g, Sodium 1299.8 mg

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

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

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