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

    Curried Winter Vegetable Soup. Photo by katew

    1/1 Photo of Curried Winter Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Mommy Diva's Note:

    From Rachel Ray Show today with Rupert Everett. Looks really yummy - plan to make it for dinner tonight so will report back and take pictures!!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place about 3 tablespoons vegetable oil in a large pot over medium-high heat.
    2. 2
      Add the eggplant and cook for about 2 minutes, stirring.
    3. 3
      Add the cauliflower and potatoes, turn the heat down to medium and cook for 5 minutes. Bring heat back up to medium-high and toss in the red bell pepper, onion, garlic, salt and pepper, (add a little more oil should the mixture seems dry).
    4. 4
      Keep cooking for 5 more minutes, stirring occasionally.
    5. 5
      Pour in stock and bring to a simmer.
    6. 6
      In the meantime, add the curry paste and the mango chutney along with 1 cup of the stock in a food processor or blender and puree until smooth.
    7. 7
      Pour the curry mixture into the pot along with the chickpeas and tomatoes.
    8. 8
      Add salt and pepper to taste.
    9. 9
      Bring the mixture up to a bubble and simmer for 10-15 minutes, (until the potatoes and veggies are nice and tender and the flavors have melded together).
    10. 10
      Fold spinach in at the end.
    11. 11
      Serve generous amounts in bowls and top with pita chips.
    12. 12
      Garnish plain yogurt if desired.
    13. 13
      Enjoy! ;).

    Browse Our Top Potato Recipes

    Ratings & Reviews:

    • on August 16, 2012

      55

      We all really enjoyed this. I had all the ingredients on hand bar fire roasted tomatoes and I had no idea what they were so left them out. My spinach was straight from the garden. I put all the vegies into the food processor to get tiny diced pieces and that saved a lot of time. It also meant that the eggplant could not be identified by fussy eaters !! This recipe makes a generous amount of soup and I will freeze the leftovers for another winter night. Made for ZWT8

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 10, 2007

      45

      I actually tagged this in a game to make for my other half, more than for myself! It surprised me, in that it tasted quite good [an interesting combination of flavors, I think], & I've even promised myself that I'd make it again!

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

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    Nutritional Facts for Curried Winter Vegetable Soup

    Serving Size: 1 (955 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 459.4
     
    Calories from Fat 118
    25%
    Total Fat 13.1 g
    20%
    Saturated Fat 1.7 g
    8%
    Cholesterol 0.0 mg
    0%
    Sodium 713.5 mg
    29%
    Total Carbohydrate 77.8 g
    25%
    Dietary Fiber 23.2 g
    93%
    Sugars 18.1 g
    72%
    Protein 16.6 g
    33%

    The following items or measurements are not included:

    vegetable stock

    vegetable stock

    mild curry paste

    mango chutney

    pita chips

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