Curried Vegetable Soup
Cozy Up with Creamy Curried Vegetable Soup!
As the weather cools down, there’s nothing quite like a warm, comforting bowl of soup. And this Curried Vegetable Soup isn’t just comforting – it’s packed with flavor and goodness! This recipe is a delightful blend of creamy coconut milk, vibrant vegetables, and aromatic curry spices. It’s naturally gluten and dairy-free, making it a fantastic option for those with dietary restrictions, or anyone looking to add more plant-based meals to their routine.
We’ve designed this soup to be quick and easy, perfect for busy weeknights. In just 35 minutes, you can have a delicious and healthy meal on the table. The combination of cauliflower, carrots, and peas creates a lovely texture, while the curry powder adds a warm, inviting spice. A generous sprinkle of fresh cilantro brightens everything up, making it a feast for the eyes as well as the taste buds.
Why You’ll Love This Curried Vegetable Soup:
- Flavorful & Aromatic: The curry powder and coconut milk create a rich and complex flavor profile.
- Quick & Easy: Ready in under an hour, perfect for weeknights.
- Healthy & Nutritious: Packed with vitamins and vegetables.
- Gluten & Dairy-Free: Suitable for a variety of dietary needs.
- Versatile: Easily customizable with your favorite vegetables.
Tips & Variations:
- Spice Level: Adjust the amount of curry powder to suit your preference. Start with 1 1/2 tablespoons and add more if you like a bolder flavor.
- Add Protein: For a heartier soup, add cooked chickpeas, lentils, or shredded chicken.
- Vegetable Swaps: Feel free to substitute other vegetables like broccoli, spinach, or sweet potatoes.
- Creamier Texture: For an even creamier soup, blend a portion of it with an immersion blender before serving.
Frequently Asked Questions
Q: Can I use a different type of milk?
A: While coconut milk provides the best flavor and creaminess, you could substitute with another plant-based milk like almond or cashew milk. However, the flavor and texture will be different.
Q: Can I make this soup ahead of time?
A: Yes! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup suitable for freezing?
A: Yes, you can freeze this soup. Allow it to cool completely before transferring it to a freezer-safe container. It will keep for up to 2 months.
Q: What kind of curry powder should I use?
A: Use a good quality curry powder that you enjoy the taste of. Different brands have different levels of spice and flavor. Madras curry powder is a popular choice.
Enjoy this delightful and comforting Curried Vegetable Soup – a perfect way to warm up on a chilly day!
Curried Vegetable Soup
Ingredients
- 4 cups cauliflower florets
- 1 1/2 14-oz. cans unsweetened coconut milk NOT low-fat
- 4 cups gluten and dairy free vegetable or chicken broth
- 1 cup carrots cut into matchsticks
- 1 1/2 tablespoon gluten free curry powder
- 1/4 cup fresh cilantro chopped
- 2 cups baby peas frozen or fresh
- Fresh cilantro sprigs and crushed red pepper optional for garnish
Instructions
- In stock pot combine cauliflower, coconut milk, broth, carrots, curry powder, and the 1/4 cup cilantro. Bring to boiling over high heat. Reduce heat to medium-low and simmer, covered, about 10 minutes or until cauliflower and carrots are tender. Stir in peas. Cook, uncovered, until heated through and peas are tender. Season with salt and pepper, if needed.
- Sprinkle with cilantro and red pepper.
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