Curried Cream of Any Veggie Soup

Curried Cream of Any Veggie Soup

14

"A low calorie vegetable soup. Works well with broccoli, mushrooms, potatoes, or celery."
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Ingredients

45 m servings 139 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 139 kcal
  • 7%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 23.2g
  • 7%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 87 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Heat oil in a large saucepan over medium heat. Saute onion and garlic until tender. Stir in curry, and cook for 2 minutes, stirring constantly. Add broth and vegetables, and bring to a boil. Simmer 20 minutes, or until tender.
  2. Dissolve flour in milk, then stir into the soup. Simmer until thickened. Season with salt and pepper.

Reviews

14
  1. 20 Ratings

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Most helpful positive review

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,...

Most helpful critical review

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. ...

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,...

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. ...

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!

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...

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 ...

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

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.

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

This was tasty.. i used carrots celery garlic and onion. I do think more curry and a dash of heat would be good. I tried it as is and pureed and I preferred in pureed