Best Curried Cream Of Root Vegetable Soup Recipes

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

CURRIED VEGETABLE SOUP

Curried Vegetable Soup image

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

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

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.

CURRIED CREAM OF ANY VEGGIE SOUP

Curried Cream of Any Veggie Soup image

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

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
1 tablespoon curry powder
4 cups chicken broth
4 cups chopped mixed vegetables
2 tablespoons all-purpose flour
2 cups nonfat milk
salt and pepper to taste

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

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