Best 3 Creamy Garden Vegetable Curry Soup Recipes

Indulge in a culinary journey with our creamy garden vegetable curry soup, a delightful symphony of flavors and textures that will tantalize your taste buds. This comforting soup is a harmonious blend of fresh vegetables, fragrant spices, and a luscious coconut milk base, creating a symphony of flavors that will warm your soul. Dive into a hearty bowl of this delectable soup and relish the tender crispness of garden-fresh vegetables, perfectly complemented by the aromatic embrace of curry spices.

**Explore a World of Flavorful Recipes:**

* **Creamy Garden Vegetable Curry Soup:** Embark on a culinary adventure with our signature creamy garden vegetable curry soup, a symphony of flavors and textures that will leave you craving for more.

* **Roasted Butternut Squash Soup:** Experience the rich, nutty flavor of butternut squash in this creamy and velvety soup, a perfect balance of sweetness and savory notes.

* **Easy Minestrone Soup:** Indulge in the classic Italian comfort food with our simple yet satisfying minestrone soup. Packed with colorful vegetables, beans, and pasta, this soup is a hearty and wholesome meal in a bowl.

* **Thai Coconut Curry Soup:** Transport your taste buds to Thailand with this fragrant and flavorful coconut curry soup. Bursting with the exotic flavors of lemongrass, galangal, and kaffir lime leaves, this soup is a true delight for the senses.

* **Creamy Tomato Soup:** Experience the timeless classic of creamy tomato soup, elevated with a touch of roasted red peppers for a smoky depth of flavor. This velvety smooth soup is sure to warm your heart on a chilly day.

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

CURRIED CREAM OF ANY VEGGIE SOUP

Curried Cream of Any Veggie Soup image

A low calorie vegetable soup. Works well with broccoli, mushrooms, potatoes, or celery.

Provided by Dick

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

Time 45m

Yield 6

Number Of Ingredients 9

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
1 tablespoon curry powder
4 cups chicken broth
4 cups chopped mixed vegetables
2 tablespoons all-purpose flour
2 cups nonfat milk
salt and pepper to taste

Steps:

Heat oil in a large saucepan over medium heat. Saute onion and garlic until tender. Stir in curry, and cook for 2 minutes, stirring constantly. Add broth and vegetables, and bring to a boil. Simmer 20 minutes, or until tender.
Dissolve flour in milk, then stir into the soup. Simmer until thickened. Season with salt and pepper.

Nutrition Facts : Calories 138.5 calories, Carbohydrate 23.2 g, Cholesterol 1.6 mg, Fat 3.1 g, Fiber 5.1 g, Protein 7 g, SaturatedFat 0.5 g, Sodium 86.8 mg, Sugar 4.9 g

CREAMY GARDEN VEGETABLE CURRY SOUP

Creamy Garden Vegetable Curry Soup image

With the veggies from my garden, plus veggies shared by my family and neighbors, sometimes the amount of homegrown veggies becomes overwhelming; usually I make spaghetti sauce, soup, use them in salads, and freeze the rest. Here is a simple soup to make using pretty much any combination of garden veggies that you have on...

Provided by Monica H

Categories Soups

Time 2h15m

Number Of Ingredients 17

Ingredients

4-5 tomatoes, roughly chopped
2 carrots, fnely diced
1 onion, finely diced
2 celery stalks, finely diced
2 green bell peppers, finely diced
1 red bell pepper, finely diced
4-5 c vegetable broth
1 Tbsp olive oil
1 Tbsp curry powder
1/2 Tbsp salt
1 Tbsp pepper
1 Tbsp vegeta seasoning (optional)
1 Tbsp oregano, dried
1 Tbsp basil, dried
1/2 c half and half, or heavy cream
1 Tbsp cream cheese
dash of paprika for garnish (optional)

Steps:

1. Sautee onions in olive oil for 5 minutes.
2. Add the rest of the veggies, except for tomatoes. Sautee for 5 more minutes.
3. Add tomatoes. Cover and let it sweat for about 10 minutes, stirring occasionally.
4. Add vegetable broth. Stir, cover and let simmer for about 25 minutes.
5. Add spices. Simmer covered for 10 minutes.
6. Turn off heat. Let cool for about 15 minutes.
7. Blend half of the soup; 3 ladles at a time in the blender. Return blended soup to pot with the unblended soup.
8. Turn heat back on to simmer. Add the cream or half and half, as well as the cream cheese. Cover and let simmer 15 minutes, stirring occasionally to melt the cheese.
9. Let sit at room temp for 10 minutes before serving. If the soup is too heavy, add splash of half and half / cream, or a little milk. I love a lasting taste of paprika, so I garnish it with that!

Tips:

Use fresh vegetables. Fresh vegetables will give your soup the best flavor and texture. If you can, buy your vegetables from a local farmer's market or organic grocery store.
Don't be afraid to experiment with different vegetables. This recipe is just a starting point. Feel free to add or substitute your favorite vegetables.
Use a good quality vegetable broth. The vegetable broth is the base of your soup, so it's important to use a good one. Look for a vegetable broth that is low in sodium and has a rich flavor.
Don't overcook the vegetables. You want the vegetables to be cooked through, but you don't want them to be mushy. Cook the vegetables until they are tender-crisp.
Serve the soup hot. Vegetable curry soup is best served hot, so make sure to reheat it before serving if you've made it ahead of time.

Conclusion:

Creamy Garden Vegetable Curry Soup is a delicious, healthy, and easy-to-make soup that is perfect for a cold winter day. It's packed with fresh vegetables and has a creamy, flavorful broth. You can easily customize this recipe to your liking by adding or substituting your favorite vegetables. Serve it with a side of crusty bread or a salad for a complete meal.