Best 2 Creamy Curried Vegetable Soup Recipes

Indulge in the delightful symphony of flavors with our creamy curried vegetable soup, a heartwarming culinary creation that combines the richness of coconut milk, the aromatic warmth of curry, and an array of vibrant vegetables. This delectable soup offers a delightful balance of flavors, with a touch of sweetness from the carrots and a hint of spice from the curry, all harmoniously blended in a velvety coconut milk broth. Furthermore, this recipe provides variations to cater to diverse dietary preferences, including a vegan option for those seeking a plant-based indulgence. Additionally, we present a zesty tomato soup recipe, bursting with the tangy goodness of ripe tomatoes, and a classic lentil soup recipe, offering a hearty and nutritious meal. These recipes promise to tantalize your taste buds and warm your soul, making them perfect for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

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:

Ensure your vegetables are fresh and vibrant for optimal taste and texture in your curry soup.
Enhance the flavor profile by using a variety of vegetables, including aromatic carrots, celery, and bell peppers.
Don't be afraid to experiment with different spices; cumin, coriander, and garam masala are classic choices that add depth and warmth.
Use high-quality coconut milk for a rich, creamy texture; you can use lite coconut milk for a lighter version.
For a satisfying and protein-packed meal, incorporate chickpeas, lentils, or tofu into your soup.
Add a touch of lime juice or zest at the end of cooking for a burst of freshness and brightness.
Serve your creamy curried vegetable soup with sides like crispy papadums, fluffy basmati rice, or crusty bread for a complete and flavorful meal.

Conclusion:

Indulge in the comforting embrace of creamy curried vegetable soup, a delightful symphony of flavors and textures that nourishes both body and soul. With its vibrant medley of vegetables bathed in a rich, creamy coconut curry broth, this delectable soup promises a satisfying and wholesome experience. Whether you relish it as a cozy lunch, a light dinner, or a rejuvenating snack, this versatile dish is sure to become a cherished favorite in your culinary repertoire. So, gather your ingredients, let the enticing aromas fill your kitchen, and embark on a delicious journey with creamy curried vegetable soup.