Vegetable Curry Soup Recipes

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

Curried Vegetable Soup image

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.

Ingredients

1 tablespoon canola oil
2 garlic cloves, minced
1 package (16 ounces) frozen broccoli florets
1 package (16 ounces) frozen cauliflower
5 cups vegetable broth
2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon ground nutmeg
Plain Greek yogurt, optional

VIETNAMESE STYLE VEGETARIAN CURRY SOUP

Vietnamese style curry powder can be found in Asian markets - especially in cities that have a large Vietnamese population. If you can't find it, use Madras curry powder. This spicy soup can be made into a thick stew by reducing the vegetable stock and water by half. Serve with rice and French bread.

Provided by shaggy

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

Time 2h

Yield 8

Number Of Ingredients 21

Vietnamese Style Vegetarian Curry Soup image

Steps:

Heat oil in a large stock pot over medium heat. Saute onion and shallots until soft and translucent. Stir in garlic, ginger, lemon grass and curry powder. Cook for about 5 minutes, to release the flavors of the curry. Stir in green pepper, carrots, mushrooms and tofu. Pour in vegetable stock and water. Season with fish sauce and red pepper flakes. Bring to a boil, then stir in potatoes and coconut milk. When soup returns to a boil, reduce heat and simmer for 40 to 60 minutes, or until potatoes are tender. Garnish each bowl with a pile of bean sprouts and cilantro.

Nutrition Facts : Calories 479.3 calories, Carbohydrate 51.4 g, Fat 26.5 g, Fiber 8.9 g, Protein 16.4 g, SaturatedFat 11.6 g, Sodium 270.9 mg, Sugar 7.6 g

Ingredients

2 tablespoons vegetable oil
1 onion, coarsely chopped
2 shallots, thinly sliced
2 cloves garlic, chopped
2 inch piece fresh ginger root, thinly sliced
1 stalk lemon grass, cut into 2 inch pieces
4 tablespoons curry powder
1 green bell pepper, coarsely chopped
2 carrots, peeled and diagonally sliced
8 mushrooms, sliced
1 pound fried tofu, cut into bite-size pieces
4 cups vegetable broth
4 cups water
2 tablespoons vegetarian fish sauce
2 teaspoons red pepper flakes
1 bay leaf
2 kaffir lime leaves
8 small potatoes, quartered
1 (14 ounce) can coconut milk
2 cups fresh bean sprouts, for garnish
8 sprigs fresh chopped cilantro, for garnish

COCONUT CURRY VEGETABLE SOUP

I've been a vegetarian since high school, so modifying recipes to fit my meatless requirements is a challenge I enjoy. This soup tastes rich and creamy and is packed with nutrients! -Carissa Sumner, Washington, DC

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 13

Coconut Curry Vegetable Soup image

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.

Nutrition Facts : Calories 186 calories, Fat 8g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 502mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

Ingredients

1 tablespoon canola oil
2 celery ribs, chopped
2 medium carrots, chopped
6 garlic cloves, minced
1 tablespoon minced fresh gingerroot
2 teaspoons curry powder
1/2 teaspoon ground turmeric
1 can (14-1/2 ounces) vegetable broth
1 can (13.66 ounces) light coconut milk
1 medium potato (about 8 ounces), peeled and chopped
1/2 teaspoon salt
1 package (8.8 ounces) ready-to-serve brown rice
Lime wedges, optional

CURRIED LENTIL AND VEGETABLE SOUP

A great easy soup, that's packed full of protein and vitamins. Economical to make. To make it gluten free ensure your stock and curry powder are labeled as gluten free. The quality of the stock and vegetables used in this dish will make all the difference to the taste

Provided by Jubes

Categories Lentil

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

Curried Lentil and Vegetable Soup image

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.

Nutrition Facts : Calories 184, Fat 5.3, SaturatedFat 0.7, Sodium 50.2, Carbohydrate 25.6, Fiber 11.8, Sugar 3.6, Protein 9.8

Ingredients

2 tablespoons oil
3 teaspoons curry powder or 1 1/2 teaspoons asian curry paste
1 medium onion
6 cups vegetable stock or 6 cups chicken stock
1 tablespoon tomato paste
1 cup dried red lentils, thoroughly rinsed with water and drained
125 g broccoli
1 small carrot, chopped
2 sticks celery, chopped
1 zucchini, chopped

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

Curried Vegetable Soup image

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.

Ingredients

2 large carrots, chopped (about 1 1/2 cups)
3 celery ribs, diced
1 1/2 cups parsnips, diced
1 turnip, diced
2 medium onions, diced
5 cups water
2 cups apple cider or 2 cups juice
1 tablespoon mild Madras curry powder
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1 -2 teaspoon dried parsley flakes

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Vegetable Curry Soup Recipes

CURRIED VEGETABLE SOUP

VIETNAMESE STYLE VEGETARIAN CURRY SOUP

COCONUT CURRY VEGETABLE SOUP

I've been a vegetarian since high school, so modifying recipes to fit my meatless requirements is a challenge I enjoy. This soup tastes rich and creamy and is packed with nutrients! -Carissa Sumner, Washington, DC

CURRIED LENTIL AND VEGETABLE SOUP

A great easy soup, that's packed full of protein and vitamins. Economical to make. To make it gluten free ensure your stock and curry powder are labeled as gluten free. The quality of the stock and vegetables used in this dish will make all the difference to the taste

CURRIED VEGETABLE SOUP

Make and share this Curried Vegetable Soup recipe from Food.com.

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