Best Curried Cream Of Any Veggie Soup Recipes

CURRIED CREAM OF CAULIFLOWER SOUP

Curried Cream of Cauliflower Soup image

A rich and filling soup, perfect for cold winter nights.

Provided by Allyson

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

Time 1h5m

Yield 4

Number Of Ingredients 13

Ingredients

1 head cauliflower, cut into florets
2 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon butter, cut into small pieces
1 large yellow onion, diced
1 teaspoon chopped garlic
1 teaspoon curry powder
1 teaspoon cayenne pepper
1 teaspoon ground turmeric
1 quart chicken stock
1 cup heavy whipping cream
salt and ground black pepper to taste
2 tablespoons chopped fresh parsley

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Toss cauliflower florets with vegetable oil and 1 teaspoon salt in a bowl; spread onto a baking sheet.
Roast cauliflower in preheated oven until browned, about 25 minutes.
Melt butter in a saucepan over medium high heat. Saute onions in hot butter until soft, about 5 minutes. Stir garlic into the onion and continue to cook until fragrant, about 2 minutes more; season with curry powder, cayenne pepper, and ground turmeric. Cook the seasoned onion mixture, stirring continually, for 5 minutes more.
Stir roasted cauliflower with the onion mixture. Pour stock over the cauliflower mixture. Place a cover on the saucepan and bring the stock to a boil. Immediately remove the cover, reduce heat to low, and cook at a simmer until the liquid reduces slightly, about 10 minutes.
Puree mixture in the saucepan with an immersion blender until mostly smooth. Stir cream into the soup; season with salt and pepper. Ladle soup into bowls and garnish with parsley.

Nutrition Facts : Calories 359.2 calories, Carbohydrate 15.1 g, Cholesterol 89.9 mg, Fat 32.7 g, Fiber 4.8 g, Protein 5.4 g, SaturatedFat 16.9 g, Sodium 1390.9 mg, Sugar 5.7 g

CREAMY CURRIED ROOT VEGETABLE SOUP

Creamy Curried Root Vegetable Soup image

This is a hearty, thick soup with a little bit of heat from the curry. I've used this combination of vegetables a few times with great success, but using earthy tubers, taproots, and alliums is the key, so try different things. For this recipe, you'll need a large skillet or wok, a medium saucepan, and a food processor or blender. I enjoy spicy foods, so you may want to reduce pepper and curry amounts. I used half milk and half cream once and got a very nice creamy soup, but some may prefer the thinner consistency of using only milk. This recipe can be adjusted for vegan palettes by using an olive oil substitute for the butter, coconut or soy milk, and an anchovy-free Worcestershire sauce. Balsamic vinegar can do in a pinch.

Provided by tylerss20

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

Time 1h40m

Yield 6

Number Of Ingredients 14

Ingredients

2 tablespoons butter
6 Hakurei turnips, chopped
6 red radishes, chopped
2 heads garlic, chopped
6 green onions, chopped
5 carrots, peeled and chopped
1 ½ pounds red potatoes, cut into cubes
1 quart vegetable stock
1 bay leaf
1 ½ cups milk
3 tablespoons Worcestershire sauce
2 tablespoons curry powder
2 tablespoons brown sugar
10 grinds cracked black pepper

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.

Nutrition Facts : Calories 286.6 calories, Carbohydrate 52.9 g, Cholesterol 15.1 mg, Fat 6.3 g, Fiber 8.5 g, Protein 8.2 g, SaturatedFat 3.4 g, Sodium 457.1 mg, Sugar 17.2 g

CURRIED CREAM OF ROOT VEGETABLE SOUP

Curried Cream of Root Vegetable Soup image

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

Ingredients

2 tablespoons butter
1 1/2 cups apples, peeled and diced
1 onion, chopped
2 garlic cloves, minced
1 tablespoon gingerroot, minced
1 1/2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
2 carrots, peeled and cubed
1 sweet potato, peeled and cubed
1 cup turnip, peeled and cubed
4 cups chicken stock
1 cup light cream or 1 cup condensed milk
1/4 cup fresh coriander, chopped (optional)

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