creamy curried vegetable soup

★★★★★ 1 Review
hereim avatar
By Marty Hufnagel
from Vancouver, WA

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 Review
serves 6 - 8
prep time 25 Min
cook time 4 Hr

Ingredients For creamy curried vegetable soup

  • 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
  • 2 - 3 tsp
    curry powder
  • 2 tsp
    fresh ginger, grated
  • 1/2 tsp
    salt
  • 1/8 tsp
    red pepper, crushed
  • 2 can
    chicken or vegetable broth
  • 1 (14 oz) can
    coconut milk, unsweetened
  • 2 Tbsp
    fresh cilantro, snipped

How To Make creamy curried vegetable soup

  • 1
    In 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.
  • 2
    Cover and cook on simmer (or low in slow-cooker) 8 - 10 hours or Low heat (high in slow-cooker) for 4 - 5 hours.
  • 3
    Stir in coconut milk. Ladle into serving bowls and sprinkle with cilantro if desired.
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