Creamy Garden Vegetable Curry Soup Recipes

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.

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!

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.