Vegetable Curry Soup Recipes

COCONUT CURRY VEGETABLE SOUP

Coconut Curry Vegetable Soup image

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

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

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

VEGETARIAN SPLIT PEA SOUP

Vegetarian Split Pea Soup image

Even the pickiest eater will request this vegetarian split pea soup recipe time and again. Thick and well-seasoned, it's a nutritional powerhouse packed with fiber and protein. It's wonderful with a slice of crusty French bread. -Michele Doucette, Stephenville, Newfoundland

Provided by Taste of Home

Categories Lunch

Time 1h45m

Yield 7 servings.

Number Of Ingredients 12

Ingredients

6 cups vegetable broth
2 cups dried green split peas, rinsed
1 medium onion, chopped
1 cup chopped carrots
2 celery ribs with leaves, chopped
2 garlic cloves, minced
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
Optional: Shredded carrots and sliced green onions

Steps:

In a large saucepan, combine the first 9 ingredients; bring to a boil. Reduce heat; cover and simmer until peas are tender, about 1 hour, stirring occasionally. , Add salt and pepper; simmer 10 minutes longer. Remove soup from heat; cool slightly. Process in batches in a blender or food processor until smooth; return to pan and heat through. If desired, garnish with carrots and green onions.

Nutrition Facts : Calories 227 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 771mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 15g fiber), Protein 14g protein.

VEGGIE THAI CURRY SOUP

Veggie Thai Curry Soup image

My go-to Thai restaurant inspired this curry soup. Shiitake mushrooms are my favorite, but any fresh mushroom will work. Fresh basil and lime add a burst of bright flavors. -Tre Balchowsky, Sausalito, California

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 package (8.8 ounces) thin rice noodles or uncooked angel hair pasta
1 tablespoon sesame oil
2 tablespoons red curry paste
1 cup light coconut milk
1 carton (32 ounces) reduced-sodium chicken broth or vegetable broth
1 tablespoon reduced-sodium soy sauce or fish sauce
1 package (14 ounces) firm tofu, drained and cubed
1 can (8-3/4 ounces) whole baby corn, drained and cut in half
1 can (5 ounces) bamboo shoots, drained
1-1/2 cups sliced fresh shiitake mushrooms
1/2 medium sweet red pepper, cut into thin strips
Torn fresh basil leaves and lime wedges

Steps:

Prepare noodles according to package directions., Meanwhile, in a 6-qt. stockpot, heat oil over medium heat. Add curry paste; cook until aromatic, about 30 seconds. Gradually whisk in coconut milk until blended. Stir in broth and soy sauce; bring to a boil., Add tofu and vegetables to stockpot; cook until vegetables are crisp-tender, 3-5 minutes. Drain noodles; add to soup. Top each serving with basil; serve with lime wedges.

Nutrition Facts : Calories 289 calories, Fat 9g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 772mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges

CURRIED VEGETABLE SOUP

Curried Vegetable Soup image

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

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

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.

THAI-INSPIRED COCONUT CURRY SOUP WITH VEGETABLES

Thai-Inspired Coconut Curry Soup With Vegetables image

There are dozens of types of curries in Thailand, but most can be categorized as red, green or yellow; this is a streamlined vegetarian version of a red curry, named after the color of chile found in the curry paste. This one is spicy, sweet, creamy and adaptable. When the red curry paste is cooked in oil, the blend of chiles and aromatics like galangal and lemongrass come alive and become the curry's backbone. Because store-bought pastes vary in intensity, this recipe also uses fresh garlic and ginger to ensure a zingy final result. Use any vegetables you like, but it's nice to have one hearty vegetable (like sweet potato) and one crisp one (like snow peas) for a mix of textures. If you find your curry too spicy, stir in a bit of brown sugar. If it's feeling a bit flat, squeeze in a little lime juice or add a dash of soy or fish sauce.

Provided by Ali Slagle

Categories dinner, quick, weekday, soups and stews, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

5 ounces rice vermicelli noodles
1 tablespoon coconut oil
1 cup chopped sweet potato, carrots, parsnips, cauliflower or winter squash
1 (2-inch) piece ginger, finely grated (no need to peel)
4 garlic cloves, finely grated
3 tablespoons Thai red curry paste
Kosher salt and black pepper
1 (14-ounce) can full-fat coconut milk
1 cup chopped snow peas, bok choy, snap or frozen peas, edamame or green beans
1 lime
Cilantro or basil leaves, for serving

Steps:

Cook the noodles according to package directions. Drain, rinse and set aside.
While the noodles cook, in a medium pot, warm the oil over medium heat. Add the sweet potato, ginger, garlic and red curry paste. Season with a pinch each of salt and pepper, and cook, stirring occasionally, until the mixture turns a shade darker and begins to stick to the bottom of the pot, 3 to 5 minutes.
Stir in the coconut milk, snow peas, 1 cup water and 1 teaspoon salt. Bring to a simmer and cook until the snow peas are bright green and the sweet potato is tender, 5 to 7 minutes.
Remove from heat. Cut the lime in half; squeeze one half into the curry and cut the other half into four wedges. Divide the noodles among bowls, top with the curry and herbs. Squeeze more lime juice over as desired.

VEGETABLE CURRY SOUP

Vegetable Curry Soup image

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

Provided by Gabrielle323

Categories Low Protein

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
1 small onion
3 garlic cloves
2 tablespoons chopped fresh gingerroot
2 teaspoons turmeric
2 teaspoons cumin
3 tablespoons hot madras curry
1 teaspoon coriander
4 cups vegetable broth
4 cups water
4 carrots
1/2 small head cabbage
1/2 small head cauliflower
1 1/2 cups coconut milk
1/2 lb sugar snap pea
1/4 cup fresh cilantro
salt and pepper

Steps:

Sauté onions, garlic and ginger root in oil about 5 minutes.
Add turmeric, cumin, curry, coriander, broth and water and bring to a boil.
Reduce heat to low, add carrots, cabbage, cauliflower, cilantro and coconut milk and let vegetables cook down about 30 minutes or until tender.
At the last 5 minutes of cooking add sugar snap peas. Salt and pepper to taste.

Nutrition Facts : Calories 232.5, Fat 14.9, SaturatedFat 9.5, Cholesterol 1.2, Sodium 472.6, Carbohydrate 23.1, Fiber 5.8, Sugar 9.3, Protein 5.4

CURRIED VEGETABLE BROTH

Curried vegetable broth image

A classic vegetable broth with a spicy twist, the perfect warmer for a cold night

Provided by Good Food team

Categories Lunch, Soup

Time 50m

Number Of Ingredients 13

Ingredients

1 tbsp olive oil
1 medium onion , finely chopped
2 medium sticks celery , chopped
1 large potato , chopped
2 carrots , chopped
1 parsnip , chopped into large chunks
2 tbsp mild vegetarian curry paste
1 tbsp plain flour
850ml vegetable stock
2 tbsp double cream
15g butter
1 large onion , finely sliced
2 tbsp chopped fresh coriander

Steps:

Heat the oil in a large pan, then add the vegetables. Toss well and cook for 3-4 mins until lightly browned.
Stir in curry paste and flour and mix together well. Pour over the stock and bring to the boil. Leave to simmer for 20-30 mins until the vegetables are tender.
Meanwhile, for the garnish, heat the butter in a frying pan and gently cook the onion for 7-10 mins until browned.
Stir the cream into the soup. Serve immediately sprinkled with the fried onion and chopped coriander.

Nutrition Facts : Calories 209 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.92 milligram of sodium

VIETNAMESE STYLE VEGETARIAN CURRY SOUP

Vietnamese Style Vegetarian Curry Soup image

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

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

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

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