Curried Cream of Vegetable Soup

Curried Cream of Vegetable Soup

In this recipe:

based on 65 reviews
This Looks YUMMY!
20 min.
55 min.
4 Servings

The curry powder imparts a classic taste of India to this Curried Cream of Vegetable Soup. Delicious!!


  • 4 cups water
  • 2 large carrots, peeled and chopped
  • 1/2 head cauliflower, chopped
  • 1 medium potato, peeled and chopped
  • 1 small onion, chopped
  • 5 MAGGI Chicken Flavor Bouillon Cubes
  • 1 1/2 teaspoons curry powder
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon Worcestershire sauce
  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
  • 2 tablespoons finely chopped chives (optional)
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COMBINE water, carrots, cauliflower, potato, onion, bouillon, curry powder, pepper and Worcestershire sauce in stockpot; bring to a boil over high heat. Reduce heat to medium. Cook, stirring occasionally, for 20 to 25 minutes or until vegetables are tender.

TRANSFER mixture to blender or food processor (in batches, if necessary); cover. Blend until almost smooth. Return to stockpot; stir in evaporated milk. Cook over low heat, stirring occasionally, for 10 to 12 minutes or until heated through. Sprinkle with chives before serving.


as above; do not sprinkle with chives. Cool soup completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator.

HEAT in medium saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through. Sprinkle with chives before serving.

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Curried Cream of Vegetable Soup

I love this soup! It is so easy to make and so full of favor. Another big plus is - it is perfect for elderly people or people with gastrointestinal disease who cannot digest chunky vegetables well. I also add mushroom and eggplant to it if I have them on hand.

- NANCY CHAPMAN from Yorba Linda, CA

Great with a few changes!

The soup was great and easy to make. However, I caramelized the veggies in olive oil and added fresh garlic and used organic low sodium chicken broth. I believe this added even more flavour.

- karin knudsen from blind bay, BC

Curried Cream of Vegetable Soup

I just love this soup. I am a big curry fan and cauliflower is my favourite vegetable so I have the best of both worlds. Thanks so much and keep up the great work. I love this site.

- Dianne Richter from HAMILTON, ON

curried cream of vegetable soup

This is a wonderful blend of flavors. I skipped the part about using the blender/food processor as I prefer the chunked vegetables instead.

- Lynn Brasel from Happy Valley, OR

Good Stuff !!

This soup is just sooo good! I wouldn't change any of the ingredients! I have always wanted to try a recipe using curry and I am really amazed at how good it is! I love your website ,keep up the good work!

- Kami from

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Nutrition Facts

Serving Size: 1/4 of Recipe

Servings Per Recipe: 4

  • Amount Per Serving
  • Calories: 180
  • Calories from Fat: 50
  • Total Fat: 6g (9% of DV)
  • Saturated Fat: 4.5g (21% of DV)
  • Cholesterol: 30mg (9% of DV)
  • Sodium: 1500mg (62% of DV)
  • Carbohydrates: 23g (8% of DV)
  • Dietary Fiber: 4g (14% of DV)
  • Sugars: 14g
  • Protein: 9g
  • Vitamin A: 20% of DV
  • Vitamin C: 70% of DV
  • Calcium: 25% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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