Curried Vegetable Soup Recipe

Name: Curried Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 large onion, chopped; 1 garlic clove, minced; 4 teaspoons curry powder; 3 -4 cups cauliflower florets, small, to your taste; 1 large all-purpose potato, peeled and cut into 1/2-inch dice; 1 cup frozen peas; 1 cup shredded carrot; 4 cups chicken stock or 4 cups vegetable stock; ½ cup canned crushed tomatoes or ½ cup tomato puree; ¾ teaspoon salt; ½ cup sour cream; 3 tablespoons unbleached all-purpose flour

Servings: persons

2 tablespoons vegetable oil
1 large onion, chopped
1 garlic clove, minced
4 teaspoons curry powder
3 -4 cups cauliflower florets, small, to your taste
1 large all-purpose potato, peeled and cut into 1/2-inch dice
1 cup frozen peas
1 cup shredded carrot
4 cups chicken stock or 4 cups vegetable stock
½ cup canned crushed tomatoes or ½ cup tomato puree
¾ teaspoon salt
½ cup sour cream
3 tablespoons unbleached all-purpose flour

1
Heat oil in a medium-size soup pot over moderate heat.
2
Add the onion and cook, stirring, until translucent, 8 to 9 minutes.
3
Stir in the garlic and curry powder and cook over low heat, stirring, for 1.
4
minute.
5
Add the vegetables, stock, tomatoes and salt, bring to a boil, reduce the.
6
heat to moderately low, and cover.
7
Simmer just until the vegetables are tender, 10 to 12 minutes.
8
While the vegetables cook, whisk the sour cream and flour together in a.
9
small bowl.
10
Add a ladleful of the broth to the mixture and whisk again.
11
When the vegetables are tender, stir the sour cream mixture into the soup.
12
Simmer, stirring often, for 8 to 10 minutes; don't worry if there are small.
13
lumps of flour in the soup, they should cook out.
14
Briefly whisking the broth might help.
15
Taste the soup before serving, adding a bit more salt, if necessary.

725

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 large onion, chopped, 1 garlic clove, minced, 4 teaspoons curry powder, and more.

Yes, Curried Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curried Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions