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    You are in: Home / Recipes / Curried Vegetable Soup Recipe
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    Curried Vegetable Soup

    Curried Vegetable Soup. Photo by Bergy

    1/1 Photo of Curried Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    10 mins

    50 mins

    Sue Lau's Note:

    Fragrant and spicy. Kick it up with a little cayenne pepper, if you dare.

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    Units: US | Metric


    1. 1
      Place all ingredients in a large pot and bring to a boil over med-high heat.
    2. 2
      Reduce heat, cover, and simmer, for 50-60 minutes, or until vegetables are tender to your liking (best to check the celery since it is the toughest).
    3. 3
      Serve garnished with a sprinkling of ground red pepper, if desired.

    Ratings & Reviews:

    • on April 04, 2003


      This was simply divine! Sackville Girl (Friedel) sent me some gorgeous curry powder in a package swap and it really was the start of this soup! I'm on a diet that doesn't allow carrots and parsnips, but I added a can of chickpeas and lots and lots of coriander. I made another batch the next day and froze it in small Tupperware containers to take into the office. Thanks for my new favorite, Sue L!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 28, 2005


      This is SOUPER soup The recipe does not say the amount of turnip so I diced a small one apprx 1 1/2 cups. There is just the right amount of curry - tasty but not overwhelming. I used 2 cups of low sodium chicken stock and three cups water. I found after cooking the soup for apprx 2 hour nearly fully covered it had reduced considerably leaving it too heavy with veggies and not enough stock so I added 2 additional cups of water. - this did not make the soup watery at all. We had two bowls for lunch and there are another 5 servings that I am putting in the freezer for those cold days ahead Thanks Sue for yet another winner. This recipe stays with my all time favorite soups

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Curried Vegetable Soup

    Serving Size: 1 (413 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 94.5
    Calories from Fat 5
    Total Fat 0.6 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 394.2 mg
    Total Carbohydrate 21.8 g
    Dietary Fiber 6.0 g
    Sugars 8.1 g
    Protein 2.2 g

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