Best Curried Winter Vegetable Soup Recipes

CURRIED WINTER VEGETABLE SOUP

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.

CURRIED WINTER VEGETABLE SOUP

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! ;).

CURRIED WINTER SOUP

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.

CURRIED WINTER VEGETABLE SOUP

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.

WINTER ROOT VEGETABLE SOUP

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Combine parsnips, carrots, celery root, turnips, sweet potato, and butternut squash in a large roasting pan. Drizzle with olive oil, and season with 1 teaspoon of kosher salt and 1/2 teaspoon of pepper. Toss vegetables to evenly distribute seasonings.
• Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.
• Meanwhile, melt the butter in a large pot or Dutch oven over medium heat. Stir in the celery and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the vegetable broth and bring to a simmer, uncovered. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup using an immersion blender. Stir in the half and half, and season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable broth.

CURRIED VEGETABLE SOUP

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.

WINTER VEGETABLE SOUP

Steps:

• In a large saucepan, saute onions in oil until tender. Add the broth, potato, carrot and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the broccoli, salt if desired and pepper; simmer, uncovered, for 5-7 minutes or until vegetables are tender.

CURRIED CREAM OF ANY VEGGIE SOUP

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.

WINTER VEGETABLE SOUP

Steps:

• For soup, heat oil in a large saucepan on medium-high heat. Add onion and sauté until translucent. Add apple, turnip, squash, carrot, and sweet potato; season with salt, then sauté 5 minutes. Add stock, bring to a boil and simmer, stirring occasionally, about 30 minutes or until vegetables are tender. Add syrup, then cayenne pepper to taste. Cool slightly. Puree with a handheld mixer, food processor or blender. For toast toppers, cut 6 slices bread and toast them. Spread 1/2 oz goat cheese on top of each; sprinkle with chives. Pour soup into 6 large bowls; float toast on top.

WINTER VEGETABLE SOUP

Steps:

• Cook onion with bay leaf and 1/2 teaspoon salt in oil in a 4- to 5-quart heavy pot over medium-high heat, stirring occasionally, until softened, about 5 minutes. Add carrot and celery and cook, stirring, until softened, about 3 minutes.
• Stir in tomato paste and cook, stirring, 1 minute, then add sweet potato, Yukon Golds, broth, water, and 1/4 teaspoon pepper. Simmer, covered, until vegetables are tender, about 20 minutes. Discard bay leaf. Purée 1 cup soup in a blender (use caution when blending hot liquids) and return to pot. Bring to a simmer, then stir in peas and dill and cook until peas are heated through, about 3 minutes. Season with salt and pepper.