Curried Vegetable Soup Recipes

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.

Steps:

• In a large saucepan, heat oil over medium heat. Add celery and carrots; cook and stir 6-8 minutes or until tender. Add garlic, ginger, curry powder and turmeric; cook 1 minute longer., Add broth, coconut milk, potato and salt; bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until potato is tender. Meanwhile, heat rice according to package directions., Stir rice into soup. If desired, serve with lime wedges.

Steps:

• Heat the olive oil in a medium Dutch oven or heavy pot over medium heat. Add the leeks, carrots and potatoes. Season with 1 teaspoon salt. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the garlic, ginger, curry and cayenne. Cook, stirring, until the mixture is sizzling, about 1 minute. Stir in the coconut milk, vegetable broth and 4 cups water. Add the lime zest. Bring the soup to a rarpid simmer and cook until reduced slightly and the vegetables are almost tender, about 10 minutes.
• Add the cauliflower and chickpeas. Continue to simmer rapidly until the vegetables are very tender and the soup is thick and flavorful, about 20 minutes more. Remove the lime zest. Season with salt and additional cayenne as needed. Stir in the lime juice and cilantro and serve with lime wedges.

Steps:

• Set a large soup pot over medium-low heat. When hot, add the olive oil. When that's hot, add the onion, carrots, and celery. Add a pinch of salt. Cook, stirring occasionally, until the onion is soft, 7-8 minutes.
• Add garlic and curry powder and cook, stirring constantly, for one more minute.
• Stir in the vegetable broth. Add the chickpeas, potatoes, cabbage, barley, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Increase heat to medium high. Once it comes to a boil, reduce heat and keep at a low boil for 10-12 minutes, until the barley is cooked through and the potatoes are tender.
• Remove from heat. Taste and add more salt and pepper if desired. Serve.

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:

• In 5-quart Dutch oven, heat oil over medium-high heat. Stir in onion and salt; cook 3 to 5 minutes or until tender and beginning to brown. Add garlic, gingerroot, jalapeño chile and curry powder. Cook and stir 30 seconds. Add broth, tomatoes, coconut milk, potatoes and cauliflower. Heat to boiling. Reduce heat to slow boil and cook uncovered 15 to 20 minutes, stirring occasionally, until potatoes are tender.
• Stir in frozen sweet peas; cook 3 minutes longer. Garnish with cilantro and cashews.

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.

Steps:

• Preheat the oven to 400 degrees F. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the ginger and 2 minced garlic cloves; cook, stirring, until golden, about 1 minute. Add 1 tablespoon curry powder and the tomato paste and cook, stirring, until the ginger and garlic are well coated, about 1 minute.
• Add the lentils, carrots, leeks and 7 cups water. Bring to a boil, then reduce the heat so the liquid simmers. Season with 3/4 teaspoon salt and a few grinds of pepper. Cook until the lentils are tender and start breaking apart, about 25 minutes. Add the spinach and stir until wilted; season with salt and pepper.
• Meanwhile, cut the naan into 1-inch pieces. Whisk the remaining 2 tablespoons olive oil, 1 minced garlic clove and 1 teaspoon curry powder and 1/4 teaspoon salt in a large bowl. Add the naan and toss to coat. Spread on a baking sheet and bake until golden and crisp, about 10 minutes.
• Top each serving of soup with the naan croutons, a dollop of yogurt and some cilantro.

Steps:

• Heat the oil in a large saucepan, add onion and fry over a gentle heat until the onion has softened and is clear in colour.
• Increase the heat and add the curry powder or paste and stir for 2 min to release the fragrance. Add the stock and tomato paste bring to the boil and reduce heat.
• Add the lentils, cover and simmer for 15 minutes.
• Add all of the vegetables and simmer covered for a further 15 min till vegetables are tender.
• Serve sprinkled with some chopped basil or parsley, or some grated parmesan cheese, or a swirl or sour cream or yogurt.
• For Vegetarian use the vegetable broth.

Steps:

• Heat the oil in a large pan, then add the vegetables. Toss well and cook for 3-4 mins until lightly browned.
• Stir in curry paste and flour and mix together well. Pour over the stock and bring to the boil. Leave to simmer for 20-30 mins until the vegetables are tender.
• Meanwhile, for the garnish, heat the butter in a frying pan and gently cook the onion for 7-10 mins until browned.
• Stir the cream into the soup. Serve immediately sprinkled with the fried onion and chopped coriander.

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.