creamy curried vegetable soup
(1 rating)
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 rating)
yield
6 - 8
prep time
25 Min
cook time
4 Hr
Ingredients For creamy curried vegetable soup
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3 cpotatoes, peeled & cut into 1-inch pieces
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3 ccauliflower, small florets or cabbage, shredded
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1 1/2 ccarrots, sliced
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3/4 cred sweet pepper, coursely chopped
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1/2 conion, chopped
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2 - 3 tspcurry powder
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2 tspfresh ginger, grated
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1/2 tspsalt
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1/8 tspred pepper, crushed
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2 canchicken or vegetable broth
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1 (14 oz) cancoconut milk, unsweetened
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2 Tbspfresh cilantro, snipped
How To Make creamy curried vegetable soup
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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.
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2Cover and cook on simmer (or low in slow-cooker) 8 - 10 hours or Low heat (high in slow-cooker) for 4 - 5 hours.
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3Stir in coconut milk. Ladle into serving bowls and sprinkle with cilantro if desired.
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