Creamy Curried Vegetable Soup Recipe

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Creamy Curried Vegetable Soup

Marty Hufnagel


This recipe calls for using your slow-cooker but I do not, preferring to have it cook slowly on the stove and letting it fill the house with its aroma. You can also add in some chicken (pre-cooked) as I did which added to it's deliciousness.
Stretch any leftover soup by serving it over rice. YUM!

★★★★★ 1 vote
6 - 8
25 Min
4 Hr


3 c
potatoes, peeled & cut into 1-inch pieces
3 c
cauliflower, small florets or cabbage, shredded
1 1/2 c
carrots, sliced
3/4 c
red sweet pepper, coursely chopped
1/2 c
onion, chopped
1 (15 oz) can(s)
garbanzo beans, rinsed & drained
2 - 3 tsp
curry powder
2 tsp
fresh ginger, grated
1/2 tsp
1/8 tsp
red pepper, crushed
2 can(s)
chicken or vegetable broth
1 (14 oz) can(s)
coconut milk, unsweetened
2 Tbsp
fresh cilantro, snipped


1In a 3 1/2 to 6 qt. pot(or slow-cooker)combine all the vegetables (and chicken if desired). Sprinkle with the curry powder, ginger, salt and red pepper. Pour broth over all.
2Cover and cook on simmer (or low in slow-cooker) 8 - 10 hours or Low heat (high in slow-cooker) for 4 - 5 hours.
3Stir in coconut milk. Ladle into serving bowls and sprinkle with cilantro if desired.

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