Curried Cream of Any Veggie Soup Recipe

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Most Helpful Positive Review

Feb 03, 2005

I made some changes to this recipe and it's fantastic! Possibly the best soup I've ever had. I add chicken, peas, and par boiled potatoes to make it a hearty soup. I also add extra curry powder, the amount in the recipe is not enough for my liking. And I use 2% milk instead of the low fat milk, I find this makes the soup much creamier and tastier! My family loves it, I make double the recipe and freeze it!

—CELINE2005

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Most Helpful Critical Review

Jun 15, 2008

I just made this, and wow is it ugly! It tastes alright, though. A little bland, a little thin. I'm thinking it would be better with 2% milk, a little more garlic and plenty of salt and pepper. Some red peppers would probably help, too. I just used cauliflower and asparagus, and the asparagus definitely tastes better. The cauliflower is just bland, bland, bland. I noticed that someone suggested to not let the milk mixture boil. Actually, the milk mix must boil in order for the flour to reach its full thickening effect. Just make sure you don't let it boil over!

—MARFYC

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19 Ratings

Oct 05, 2002

Great tasting and easy to make. I found that I needed to add curry powder as well - for flavour rather than heat. It is great pureed too!

—STEPHANIE HUNTJENS-WHITE

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Apr 26, 2005

This one just didn't impress me, although I love the idea of adding curry. I'm going to try to find a creamier soup recipe, and add curry to that. This soup seemed a little too thin for my taste, although I used 2% milk and doubled the flour.

—DARLA

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Aug 29, 2002

This was quite good. I added cayenne pepper as well to satisfy my spicy appetite. Also, instead of curry paste I used powder- I'm from a small town and we can't get the paste here. I used about 1 1/2 tablespoons. Yummy!

—JenFen

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Aug 29, 2002

Very good - I used carrots, potatoes, zuccini and frozen corn - it was great!

—Marjory

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Feb 01, 2005

This soup was ok. My kids didn't care for it and we didn't like it enough to make again. It just didn't wow us. Thanks anyway.

—Katie P.

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Aug 29, 2002

Be careful not to let the soup boil after adding the milk. I used biryani paste instead of curry paste - worked well.

—SONIA_C

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Nutrition

Calories
139 kcal
7%

Carbohydrates
23.2 g
7%

Cholesterol
2 mg
< 1%

Fat
3.1 g
5%

Fiber
5.1 g
20%

Protein
7 g
14%

Sodium
151 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Curried Cream of Any Veggie Soup

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 139
** Calories from Fat: 28

% Daily Value *
** Total Fat 3.1g 5 %
** Saturated Fat 0.5g 2 %
** Cholesterol 2mg < 1 %
** Sodium 151mg 6 %
** Potassium 406mg 11 %
** Total Carbohydrates 23.2g 7 %
** Dietary Fiber 5.1g 20 %
** Protein 7g 14 %
** Sugars 4.9g
** Vitamin A 114 %
** Vitamin C 22 %
** Calcium 17 %
** Iron 15 %
** Thiamin 19 %
** Niacin 22 %
** Vitamin B6 11 %
** Magnesium 14 %
** Folate 25 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.