Creamy Curried Vegetable Soup

Creamy Curried Vegetable Soup Recipe

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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


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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

How to Make Creamy Curried Vegetable Soup


  • 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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