CURRIED VEGETABLE SOUP
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
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 CREAM OF ANY VEGGIE SOUP
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
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
CURRIED CREAM OF ROOT VEGETABLE SOUP
This is a recipe I recieved from a friend some time ago. It has been a hit at a number of dinner functions. It is the ideal soup for a cool fall day or a cold winter day!
Provided by Kim A. Heaphy
Categories Yam/Sweet Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large saucepan, heat butter over medium heat. Add apples, onion, garlic, ginger root, curry, cumin, ground corriander, thyme and cayenne. Cook until softened.
- Add root vegetables and stock. Bring to a boil. Reduce heat and simmer for 30 minutes.
- Let cool for 15 minutes. Puree soup in batches. Add cream and heat through but DO NOT BOIL.
- Sprinkle with fresh corriander.
- NOTE: you can create your own combination of root vegetables. Total amount of diced vegetables should total about 4 cups or 1 litre.
Nutrition Facts : Calories 233.5, Fat 13.9, SaturatedFat 7.8, Cholesterol 41.4, Sodium 314.8, Carbohydrate 22.3, Fiber 3.1, Sugar 9.3, Protein 6.4
BASIC CREAM OF VEGETABLE SOUP
Steps:
- In a large saucepan, melt butter over medium heat. Add the chopped onion and cook until tender without browning. Stir in diced potato and liquid. Bring to a boil and simmer until potato is tender. Stir in your steamed vegetable of choice and return to a simmer. Puree the soup in batches in a blender and return to saucepan. Leave 1 cup of vegetables not pureed if a chunkier soup is preferred. Season soup with salt and pepper and finish with heavy cream. Serve warm with French bread and a salad.
CURRIED CREAM OF ANY VEGGIE SOUP
A low calorie vegetable soup. Works well with broccoli, mushrooms, potatoes, or celery.
Provided by Allrecipes Member
Categories Vegetable Soup
Time 45m
Yield 6
Number Of Ingredients 9
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
WINNING CREAM OF VEGETABLE SOUP
Several people told me it was the best soup that they'd ever had. The biggest compliment I ever received, though, came from my 93-year old grandfather. He usually ate as few vegetables as possible-but he asked for a second bowlful! -Mary Parker, Copperas Cove, Texas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8-10 servings (about 3 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, saute onion in butter until tender. Add flour; stir until blended. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. , Stir in the milk, cream, basil, salt, pepper and garlic powder. Add the vegetables; cook gently until heated through.
Nutrition Facts : Calories 283 calories, Fat 21g fat (13g saturated fat), Cholesterol 66mg cholesterol, Sodium 828mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 9g protein.
CURRIED CREAM OF CARROT SOUP
A delicious soup to start a dinner with. Or have it as a meal with a salad and/or sandwich. Good hot, or chilled.
Provided by evelynathens
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan, cook the onion, garlic and ginger in butter over moderately-low heat, stirring, until onion is softened.
- Stir in curry and cinnamon and cook, stirring, for 10 seconds.
- Add carrots, stock, bay leaf, thyme, pepper and 1 ½ cups water, and boil.
- Simmer mixture, covered, for 30 minutes.
- Discard bay leaf and, in a blender, puree mixture in batches, transferring it to a large saucepan.
- Whisk in cream, honey and salt to taste.
- Ladle into bowls and top each serving with a dollop of yoghurt and a sprinkling of scallion.
- Good hot or cold.
CURRIED CREAM OF CRAB SOUP
Received in am email - created by David Jarrett. Like the sound of this variation of classic crab soup (something we love here) - the milk rather than cream will lighten it up a bit & the curry provides a nice complement to the crab. Of course we'll be using our "home grown" blue crab (- the best in the world IMAO LOL!) so I will be stashing this recipe to try later in the year when our own crabs are plentiful & heavy (so the picking won't be so arduous). A fresh green salad and crusty bread together with the soup makes a nice meal. Thanks David.
Provided by Busters friend
Categories Crab
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 5 Tbs. butter.
- 4 Tbs flour.
- 1 medium onion peeled and chopped.
- 3 stalks of celery chopped.
- 1 1/2 Tbs mild yellow curry powder.
- 1 Tbs dried minced shallots or 2 Tbs fresh shallots peeled and minced.
- 1 cup heavy cream.
- 2 cups milk.
- 2 cups chicken or vegetable stock.
- juice of half a lemon.
- 1 lb fresh crab meat (preferably half shreds and half lump or claw meat).
- salt and pepper to taste.
- 4 Tbs dry sherry.
- Make a roux by melting 3 Tbs butter in a large sauce pan. Add the flour and cook over medium heat stirring constantly until it just begins to brown a little. Do not let it burn.
- Add the other 2 Tbs of butter and the chopped celery and onions and fresh shallots (if using them) and continue to stir and cook until the vegetables are wilted (about 5 minutes). Add the curry powder, stir and cook for a minute more. Lower the heat.
- Meanwhile heat the cream, milk and stock in another pan. If using dried shallots add them to to the liquid and bring to a low simmer. Do not let it come to a full boil or it may curdle.
- Pour the hot liquid into the roux slowly stirring constantly as you pour. Raise the heat to medium and continue to stir while it thickens and comes to a simmer. Again do not boil. Simmer 10 minutes.
- Add the lemon juice and crab meat meat and continue to heat and stir until it again is simmering. Taste and add salt and pepper if you think it needs it.
- Pour into bowls and top each bowl with a spoonful of sherry. Serve hot.
Nutrition Facts : Calories 626.9, Fat 42.5, SaturatedFat 25.8, Cholesterol 203.6, Sodium 541, Carbohydrate 23.2, Fiber 2.3, Sugar 2.3, Protein 26.9
CURRIED CREAM OF ANY VEGGIE SOUP
A low calorie vegetable soup. Works well with broccoli, mushrooms, potatoes, or celery.
Provided by Dick
Categories Vegetable Soup
Time 45m
Yield 6
Number Of Ingredients 9
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
CURRIED CREAM OF ANY VEGGIE SOUP
A low calorie vegetable soup. Works well with broccoli, mushrooms, potatoes, or celery.
Provided by Allrecipes Member
Categories Vegetable Soup
Time 45m
Yield 6
Number Of Ingredients 9
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
CURRIED VEGETABLE SOUP
Make and share this Curried Vegetable Soup recipe from Food.com.
Provided by PalatablePastime
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Place all ingredients in a large pot and bring to a boil over med-high heat.
- Reduce heat, cover, and simmer, for 50-60 minutes, or until vegetables are tender to your liking (best to check the celery since it is the toughest).
- Serve garnished with a sprinkling of ground red pepper, if desired.
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