Curried Winter Vegetable Soup Recipe

Name: Curried Winter Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons olive oil; 1 tablespoon curry powder; 1 large leek, chopped; 4 cups chicken or 4 cups vegetable stock; 4 boneless chicken thighs (or leftover chicken); 1 cup boneless chicken thighs (or leftover chicken); 1/2 cup red lentil; 1 waxy potato, peeled and diced; 1 sweet potato, peeled and diced; 1 medium turnip, diced; 1 parsnip, sliced on the diagonal; 1 carrot, sliced on the diagonal; 1/4 cup coconut milk; 2 tablespoons chopped cilantro (optional); salt; 1/4 teaspoon cayenne pepper (optional)

Servings: persons

1 1/2 teaspoons olive oil
1 tablespoon curry powder
1 large leek, chopped
4 cups chicken or 4 cups vegetable stock
4 boneless chicken thighs (or leftover chicken)
1 cup boneless chicken thighs (or leftover chicken)
1/2 cup red lentil
1 waxy potato, peeled and diced
1 sweet potato, peeled and diced
1 medium turnip, diced
1 parsnip, sliced on the diagonal
1 carrot, sliced on the diagonal
1/4 cup coconut milk
2 tablespoons chopped cilantro (optional)
salt
1/4 teaspoon cayenne pepper (optional)

1
Brown chopped chicken.
2
In a medium soup pot, melt the butter or olive oil.
3
Add the curry powder and leek, and cook over low heat, stirring frequently, for 1 minute.
4
Add the stock and lentils.
5
Bring to a boil, reduce to a simmer, and cook, covered, over medium heat until the lentils are soft, about 10 minutes.
6
Add the potato, sweet potato, turnip, parsnip, and carrot.
7
Simmer, covered, until the vegetables are soft but not mushy, about 25 minutes.
8
Remove the soup from the heat.
9
Stir in the coconut milk and cilantro.
10
Season with salt and cayenne.
11
Ladle into warm bowls.

756

kcal

Calories

Fat

Carbs

115

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 1/2 teaspoons olive oil, 1 tablespoon curry powder, 1 large leek, chopped, 4 cups chicken or 4 cups vegetable stock, and more.

Yes, Curried Winter 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 Winter Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions