Curried Winter Soup Recipes

Steps:

• Place cut side of the squash down in a lightly oiled baking pan. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled. Shred squash with a fork.
• In a large soup pot, saute onions and garlic in olive oil. Add curry powder, cumin, and turmeric. When onions are transparent, add stock and lentils and bring to a boil. Reduce to simmer and add chopped tomatoes and juice.
• If using brown rice, add the rice 10 minutes after adding the lentils, if using white rice, add rice after 25 minutes along with the can of corn. (Add the can of corn at the same time you add rice, white or brown).
• After 35 minutes, add the macaroni and spaghetti squash. Simmer until rice and pasta are cooked.

Steps:

• In large stockpot, melt butter.
• Stir in cumin, curry, rosemary, pepper, and sage.
• Add garlic and leek.
• Cook on low heat, 2-5 minutes or until leek is tender.
• Add stock, water, rutabaga, and lentils.
• Bring to a boil, slowly.
• Reduce heat and simmer 10 minutes, covered.
• Add potatoes, carrots, and parsnips.
• Simmer, covered, for 25-40 minutes or until vegetables are tender.
• Remove from heat; allow to cool slightly, until all bubbling has stopped.
• Mash with a potato masher until consistency is partly chunky.
• Stir in coconut milk (if using) and cilantro or parsley.
• Return to heat briefly to re-warm and serve.

Steps:

• Melt the butter in a large wide pot or medium Dutch oven over medium heat. Add the ginger, garlic, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is tender, about 8 minutes. Add the cauliflower and curry powder and continue to cook, stirring occasionally until the cauliflower is well coated in spice and slightly softened, about 5 minutes more. Add the broth and 2 1/2 cups water; bring to a boil. Reduce the heat to maintain a simmer and cook until the cauliflower is very tender, about 20 minutes. Remove from the heat and cool slightly.
• Puree the soup in the pot with an immersion blender or, working in batches, transfer the soup to a blender and puree until smooth, being careful not to fill the carafe more than half full per batch (keep the lid cracked to allow steam to escape). Rewarm the soup over medium heat and adjust the seasoning with additional salt and pepper. Ladle into 4 bowls and sprinkle with some cilantro and chopped cashews.

Steps:

• Place about 3 tablespoons vegetable oil in a large pot over medium-high heat.
• Add the eggplant and cook for about 2 minutes, stirring.
• Add the cauliflower and potatoes, turn the heat down to medium and cook for 5 minutes. Bring heat back up to medium-high and toss in the red bell pepper, onion, garlic, salt and pepper, (add a little more oil should the mixture seems dry).
• Keep cooking for 5 more minutes, stirring occasionally.
• Pour in stock and bring to a simmer.
• In the meantime, add the curry paste and the mango chutney along with 1 cup of the stock in a food processor or blender and puree until smooth.
• Pour the curry mixture into the pot along with the chickpeas and tomatoes.
• Add salt and pepper to taste.
• Bring the mixture up to a bubble and simmer for 10-15 minutes, (until the potatoes and veggies are nice and tender and the flavors have melded together).
• Fold spinach in at the end.
• Serve generous amounts in bowls and top with pita chips.
• Garnish plain yogurt if desired.
• Enjoy! ;).

Steps:

• Slice any squash in half, discard the seeds and cut into wedges. Brush all over with butter or oil and season the flesh with curry powder. Roast on a baking sheet at 400 until softened, about 30 minutes. Season with salt.

Steps:

• Heat the oil and butter in a large saucepan or flameproof casserole dish over a medium heat, and fry the onion, celery and a large pinch of salt for 10 mins until the veg is soft and starting to caramelise. Stir in the ginger and garlic and cook for 1 min more. Add the cumin, ground coriander, turmeric and curry powder. Fry for 1 min more. Stir in the swede and stock. Bring to a simmer. Cover and simmer for 1 hr 15 mins more until the swede is soft. Season. Blitz using a hand blender until smooth. Stir in the cream.
• For the toasties, mix the cheddar with the spring onions, nigella seeds and coriander. Butter one side of each bread slice. Divide the cheese mix between two slices on the unbuttered side, add the chutney, and sandwich with the other slices, butter-side-out. Heat a medium pan over a medium-low heat, add the sandwiches, and weigh them down with another pan. Fry on each side for 4 mins until golden and the cheese has melted. Cut in half. Serve the soup in bowls topped with some yogurt and chilli flakes, with the cheese on toast on the side.

Steps:

• Brown chopped chicken.
• In a medium soup pot, melt the butter or olive oil.
• Add the curry powder and leek, and cook over low heat, stirring frequently, for 1 minute.
• Add the stock and lentils.
• Bring to a boil, reduce to a simmer, and cook, covered, over medium heat until the lentils are soft, about 10 minutes.
• Add the potato, sweet potato, turnip, parsnip, and carrot.
• Simmer, covered, until the vegetables are soft but not mushy, about 25 minutes.
• Remove the soup from the heat.
• Stir in the coconut milk and cilantro.
• Season with salt and cayenne.
• Ladle into warm bowls.