Soup Essentials: Curried Veggie Soup

Andy Anderson !


In my business, I have a lot of clients that are vegetarian or vegan. That means I’m always looking for new recipes to make them happy. This recipe came about because of some extra butternut squash and cauliflower thatI had on hand… That a few other veggies.

Even though it doesn’t contain any meat, fish, or poultry, it is still a very hardy soup.

So, you ready… Let’s get into the kitchen.


☆☆☆☆☆ 0 votes

6 - 8
10 Min
25 Min
Stove Top



  • 2 Tbsp
    coconut oil
  • 1 medium
    yellow onion, diced
  • 4 clove
    baked garlic, mashed
  • 1 tsp
    salt, kosher variety
  • 1 Tbsp
    curry powder
  • 8 oz
    cauliflower, cut the florets into quarters
  • 8 oz
    butternut squash, peeled and diced
  • 8 oz
    sweet potato, peeled and diced
  • 4 oz
    carrots, peeled and diced
  • 4 c
    vegetable stock, not broth
  • 1 tsp
    ginger, grated
  • 12 oz
    baby spinach, stems removed
  • 1 pinch
    cayenne pepper, or to taste
  • 1 large
    lime, just the juice

How to Make Soup Essentials: Curried Veggie Soup


  2. Chef’s Note: Soup Preparation

    My clients like this soup prepped in one of three ways:

    1. No blending: The soup is served intact without any blending.
    2. Partial Blending: Half the soup and liquiid is removed and pureed in a food processor, or blender, and then returned to the pot. This give the soup some chunks to bite into.
    3. Full Blending: In this case, all of the soup is blended in a food processor, blender, or using a stick blender. This gives the soup an almost creamy texture.
  3. Longivity: If the soup is not fully blended, it will not reheat very well, because the veggies will have a tendency to become a bit mushy. If, however, it is fully blended, it will store in the fridge for 5 – 7 days, and reheat quite well.
  4. Gather your Ingredients (mise en place).
  5. Add the coconut oil to a pot over medium heat.
  6. When the oil melts, add the onions.
  7. Stir until they begin to soften, about 6 – 8 minutes.
  8. Add the mashed baked garlic, and continue to stir for an additional 60 seconds.
  9. Add the salt and curry powder.
  10. Stir to combine into the onions and garlic, about 60 seconds.
  11. Add the squash, cauliflower, sweet potato, and carrots, and stir to combine with the onions and spices, about 60 seconds.
  12. Add the vegetable stock.
  13. Bring to the boil, and reduce to a simmer.
  14. Chef’s Note: Simmering Times

    6 – 8 minutes: Veggies are still firm, but cooked through.
    10 – 12 minues: Veggies a soft but not mushy.
  15. Remove half of the solids and liquid and place into a food processor, fitted with an S-blade.
  16. Use several 1-second pulses to combine the ingredients, and then puree until smooth.
  17. Return the pureed ingredients back into the pot.
  18. Add the cayenne, ginger, lime juice, and spinach, and then cook over medium-low heat until warmed through, about 3 – 5 minutes.
  19. Chef’s Note: Don’t forget to taste and do some final seasoning.
  21. Serve, while nice and warm. Enjoy.
  22. Keep the faith, and keep cooking.

Printable Recipe Card

About Soup Essentials: Curried Veggie Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American

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