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Curried Cream of Vegetable Soup

Curried Cream of Vegetable Soup
Makes:
4
Prep Time:
20
minutes
Total Time:
55
minutes
based on
65 reviews
The curry powder imparts a classic taste of India to this Curried Cream of Vegetable Soup. Delicious!!

In this recipe:



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Ingredients:

  • 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)

Directions:

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.

FOR FREEZE AHEAD:
PREPARE
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.


Reviews:

Review This Recipe
  •  Star(s)

    Curried Cream of Vegetable Soup

    NANCY CHAPMAN from Yorba Linda, CA

    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.

  •  Star(s)

    Great with a few changes!

    karin knudsen from blind bay, BC

    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.

  •  Star(s)

    Curried Cream of Vegetable Soup

    Dianne Richter from HAMILTON, ON

    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.

  •  Star(s)

    curried cream of vegetable soup

    Lynn Brasel from Happy Valley, OR

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

  •  Star(s)

    Good Stuff !!

    Kami from

    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!

  •  Star(s)

    this is good

    Kathrine Blake from OKANOGAN, WA

    My husband would like to sweeten this soup with adding some corn. Not I. The slight heat of the pepper and onion is gorgeous some sea salt helped also..

  •  Star(s)

    Loved the soup !!

    Linda Randles from NORTH CANTON, OH

    I made this for the family and they loved it. The recipe was so easy I couldn't believe it. I did put in some chicken meat to make it better yet. Thanks !!!

  •  Star(s)

    Very Tasty Soup

    MELINDA BULLOUGH from SPRING HILL, FL

    I liked the idea of using sweet potato and tried it using a small sweet potato. Also used actual chicken broth. A very tasty soup! Very nice.

  •  Star(s)

    Cream OF Vegetable Soup

    Janese Rosevelt from WHITE LAKE, MI

    To be perfectly honest, I was not expecting such a wonderful soup! I was just trying to get rid of some cauliflower! Easy, and tasty! That's my kind of soup!

  •  Star(s)

    Fabulous!

    june Schlessinger from Nebraska

    Curry has never been a family favorite, but with all the veggies we love, I decided to chance this recipe. It makes a fabulous soup. The spices are just right and rather understated, which we prefer. I double the recipe and freeze it into portion sizes, using it when time is short or we want something extra special. I use vegetarian "chicken soup" mix and evaporated skim milk. Great soup!

  •  Star(s)

    curried cream of vegetable soup

    Adelaida Perez from MIAMI, FL

    wow.. this soup is so delicious and is so quick to make; my grandson loved...

  •  Star(s)

    Delicious!

    Joan Gill from SAINT CLOUD, MN

    This soup is very delicious! I am not fond of making soup, but it turned out great! I will definitely be making this again!

  •  Star(s)

    Super Soup

    Patricia Herrick from GOLD CREEK, MT

    We steam or poach, most of the chicken we cook, then freeze the broth. This was very special made with broth instead of bouillon cubes, but I would try the cubes if I were in a hurry.

  •  Star(s)

    curried cream of vegatable soup

    marilyn meissner from GREENWOOD, WI

    I made this recipe two weeks ago and liked it ,but I did use less chiken stock cubes, and will next time use sweet potato unstead as I have been doing a healthy low carb life style,the soup was good but would leave the vegetables in chunks.

  •  Star(s)

    Very tasty, not too hot

    Michael Carow from OSHKOSH, WI

    This was an excellent soup recipe. The second time I made I added a little more curry.

  •  Star(s)

    soup

    S Wright from Santa Rosa, CA

    This recipe was easy and quick. My family has enjoyed it twice. It allows good nutrition with little effort.

  •  Star(s)

    Curried Cream of Vegatable Soup

    PAT WELTCH from Greensboro, NC

    Very easy and tasty. I added extra curry powder because we really like the zing.

  •  Star(s)

    Curried Cream of Vegetable Soup

    Jane Evenson from MAPLE FALLS, WA

    I made this at our card playing meeting and everyone just loved it.It was potluck and this went with everything else that was there as well.

  •  Star(s)

    Curry

    Paula Turner from Nunn, CO

    This was a fast crowd pleasing soup. You might want to use curry paste if you want an extra zing.

  •  Star(s)

    Curried Cream of Vegetable

    david dobkin from HIGHLAND PARK, NJ

    Very easy to make - rich and creamy. I would have added more curry - It had a pleasant taste and was nutritious.

  •  Star(s)

    Curried Cream of Vegetable Soup

    BETH BARELA from RIO RANCHO, NM

    I made it for a potluck and it was a hit. No one realized how easy it was to make!

  •  Star(s)

    Perfect winter soup!

    ayako monier from albuquerque, NM

    It was very tasty! I skipped the second process that you put the mixture in the blender, because I was in a hurry. But it was so tasty, I love the curry flavour. Next time I will make it double.

  •  Star(s)

    Curried Cream of Vegetable Soup

    Eileen Weiss from NEW YORK, NY

    The recipe was easy, good to look at and delicious. I'm on the South Beach Diet so I replaced the potato with some left over cooked sweet potato and used fat free Carnation Evaporated Milk. It's a keeper. I've saved some of the soup in the freezer. Yum!

  •  Star(s)

    Easy and good

    Jane Lieman from TOLEDO, OH

    I shared this with my neighbors recently and they all enjoyed it. Next time I will put a tad less curry in it though.

  •  Star(s)

    Curried Cream of Vegetable Soup

    tray s from San Jose, CA

    Wonderfully delicious. My whole family loved it! I added a bit more curry because it's a family favorite.

  •  Star(s)

    Curry Cream of Vegetable Soup

    Debbie Connors from Baldwinsville, NY

    Tasty, creamy and I could make it myself. Thank you for a great recipe!

  •  Star(s)

    Curried cream of vegetable soup

    donna hollowell from allegany, NY

    This is very good every one enjoyed it.

  •  Star(s)

    Curried Cream of Vegetable Soup

    Pamela Stanfield from Akron, OH

    I like curry. I have a recipe for a chicken with curry and it is so good. I tried this it is real good too.

  •  Star(s)

    Curried Cream of Vegetable Soup

    dave wilder from boone, NC

    What a great soup! Yesterday was one of those cold rainy days that called for a hot bowl of soup.

  •  Star(s)

    Souper Creamed Veggies

    tray s from San Jose, CA

    Such a delicious and easy recipe. Such a wonderfully light taste, yet brings that definite sense of confort. Great!

  •  Star(s)

    Curried Cream of Vegetable Soup

    Betty Barrett from oakhurst, CA

    Curried Cream of Vegetable Soup. this is good..

  •  Star(s)

    Curried Cream of Vegetable Soup

    Carole Finney from Harrisville, OH

    I never thought that I would like cream of vegetable soup. I have seen a couple of other recipes, but they did not appeal to me. This recipe is good. It is very tasty.

  •  Star(s)

    Excellent Comfort Food!

    Jeri Haley from Tenino, WA

    An A+++ recipe. Another winner! This soup is soo easy to make and has wonderful taste and texture! Made it for dinner last night and it was soooo good, just the right thing for a cold, rainy evening. First time we'd had a curried soup, and it won't be our last. The flavors make your tastebuds go wild with all the different flavors and the creamy texture! It is very healthy with the different veges. Loved the ease of preparation, great tastes and I would categorize it as a 'comfort food'. Very filling, you do not go away from table hungry! Thanks for another wonderful 'comfort food' recipe.

  •  Star(s)

    Curried Cream of Vegetable Soup

    Mary Williams from Springdale, AR

    This tasted very good but I left out the curry. I liked it with cornbread.

  •  Star(s)

    Excellent

    Stephanie Stroud from Lewiston, ME

    This was wonderful. I love curry so I added some extra. We enjoyed this very much. I will be making very often.

  •  Star(s)

    Curried Cream Of Veggie Soup

    tray s from San Jose, CA

    Superb! Delicious and creamy. Loved it!

  •  Star(s)

    very good!

    marisa haspel from HIALEAH, FL

    My family liked it!

  •  Star(s)

    Super curried cream of vegetable soup

    Jennyfer Leung from Mississauga, ON

    This soup is absolutely delicious and loved by all!!!It is quick to make and is very helpful whenever you want something warm in your mouth.

  •  Star(s)

    Souper

    Elizabeth Wright from Ashland, KY

    This soup was just plain souper. It was easy to fix and eat on a cold winter's day when you are couped up in the house with a lot of time on your hands. I thought that the use of a tool to cream the soup a little tedious and not really neccessary as you could enjoy the soup just the way it was. This was a good recipe that I will enjoy for a long time.

  •  Star(s)

    Nirvana!

    Grace Garcia from Quezon City, AK

    I had my reservations at first, but since I wanted to find a healthy treat for my parents and one which is unbelievably easy to make, I had to try it. and, as my title says, it's total bliss. perrrrrfect!

  •  Star(s)

    Yummy

    Kate from IN

    I made this soup tonight for my family, and my daughter's boyfriend (who is a chef). The boyfriend said it was, "yummy", a real compliment from him. The soup is excellent! I served it with jalapeno cornbread. I did, however, thicken the soup with a little cornstarch and water when it was done cooking ... yummy! I will definitely make it again, and again, and again ...

  •  Star(s)

    Excellent Curry

    Paul F. Kleine from Norman, OK

    This is an excellent recipe and easy to make. I took the advice of several who reviewed the recipe and used a full tablespoon of curry which was just right for my taste. My wife thought that was about one tablespoon too much so obviously that is something to negotiate before you begin. I will definitely make this soup on a regular basis.

  •  Star(s)

    Soup of the Year

    Marie Bianco from Bellefonte, PA

    This soup was so good that, even though it should feed four, my husband and I finished it in one meal.

  •  Star(s)

    Soup anyone?

    Libia J. L from Miami, FL

    Since I don't like cury, I left it out. It was nice and creamy. Next time I'll even try adding some sweet corn kernels at the end for a litle texture.

  •  Star(s)

    Good recipe to start with.

    Judy Abernathy from Forbestown, CA

    I made the recipe with the following exeption. I can't tolerate that much salt, so I used my own homemade chicken broth. Using canned broth would also be a good idea. I also added a LOT more curry powder, another full tablespoon. Otherwise, it was very good.

  •  Star(s)

    Curried Cream of Vegetable Soup

    betty campbell from norwich, VT

    Can't get any better!

  •  Star(s)

    Curry Vege Cream Soup

    Lisa Fischbach from ne, FL

    This was so easy to fix, and the taste was wonderful. Not at all what you would expect.

  •  Star(s)

    YUM YUM

    Mary Sue Owens from Abilene, TX

    Not being a curry lover ,I will leave the curry out next time...but feel like it is an easy way to get vegetables served to my family.

  •  Star(s)

    Curried Cream of Vegetable Soup

    Carolyn Hobbs from Englewood, CO

    I want myself and my family to eat more veggies. This soup is really good and I feel great to be giving my family vegetables in an interesting way.

  •  Star(s)

    Soup Lover

    bonnie lewis from hannibal, NY

    So simple but so good. This was very well received at the family table.

Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

  • 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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Curried Cream of Vegetable Soup

Ingredients

  • 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)

 

Directions

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.

FOR FREEZE AHEAD:
PREPARE
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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