Creamy Vegetable Curry Soup

Thick, creamy and comforting soup with the delicious flavours of your favourite curry. This Creamy Vegetable Curry Soup is quick, easy and packed full of vegetables and flavour. 

Homemade soups are so much nicer than shop bought 

I do love a good soup. But as I’ve mentioned before, I am fussy with them. This is why I much prefer to make it myself rather than buy it. Making it yourself means you can control what is in it so it can be a healthy and delicious meal. 

Shop bought soups often include additives to help increase their shelf life. By making them yourself you can make sure they are as fresh and healthy as they can be. It is also a great way of utilising vegetables that are looking a little sad. 

Creating a soup with some spice

I wanted to make a soup that included some spice. This is because the rest of the soup recipes I have made are quite subtle in flavour. My inspiration behind this recipe came from my Vegetable & Red Lentil Curry. I feel that in winter we tend to stick to comforting recipes like stews and casseroles which can sometimes lack a bit of spice. This soup still provides you with the comfort that you need, but a bit of spice too which makes it a welcome change. 

As with my Vegetable & Red Lentil Curry, you can add any vegetables you like to this Creamy Vegetable Soup. The quantities below are more of a rough guide and are definitely not set in stone. Feel free to adapt the quantities. 

A creamy but healthy soup 

The potatoes in this soup help naturally thicken it as well as providing a creamy texture. If you did want to make the soup slightly thinner, you could add roughly 100ml more stock. Personally I like this soup being thick because it fills me up more which is always a good thing when its cold! 

I try to eat soup without any bread which is another reason why I am such a fan of thick soups. If you did want some bread, why not eat it with some naan bread or poppadums. You could also add some left over cooked shredded chicken if you wanted to make it into an even heartier meal. 

Another fantastic thing about this Vegetable Curry Soup is that it is healthy as well as being delicious. When you consider the potato in this recipe is split between 3 large portions, it really isn’t that much at all. And the milk I use is semi skimmed which means that isn’t bringing much fat there either. You could also use 1% fat milk if you wanted to. If you did want to skip the milk you could just add more stock, but I like the creaminess it provides. 

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Creamy Vegetable Curry Soup

Thick, creamy and comforting soup with the delicious flavours of your favourite curry. This Creamy Vegetable Curry Soup is quick, easy and packed full of vegetables and flavour. 

Course Soup
Cuisine Indian
Keyword Soup, Vegetarian, Indian
Prep Time 15 minutes
Cook Time 25 minutes
Servings 3
Calories 179 kcal
Author Curly

Ingredients

  • ¼ tsp sunflower oil
  • 1 small onion diced
  • 2 tbsp curry paste (I used Tikka)
  • 300 g potatoes peeled (2-3)
  • 200 g courgette (1 large)
  • 300 g cauliflower (1 small)
  • 200 ml milk
  • 500 ml vegetable stock
  • 1 tsp sea salt
  • ¼ tsp black pepper
  • 1 tbsp tomato puree

Instructions

  1. Dice the onion and add it to your pan/soup maker along with the curry paste and oil. Stir the onions until they are coated in the curry paste
  2. Peel the potatoes and dice them into small pieces. Slice the courgettes and break the cauliflower into small florets. Add all of the vegetables to the pan/soup along with the rest of the ingredients
  3. If using a soup maker, set to the smooth setting and leave the machine to do the work. After the cycle has finished, taste to make sure the soup is perfectly smooth; if there are still small lumps, turn it on to run another cycle
  4. If using a pan, cook until the vegetables have softened and then blend with a stick blender or in a liquidiser. Assuming you have cut the vegetables quite small this should take around 20 minutes

Recipe Notes

Nutritional information is given as a guide only and my vary.

Nutrition Facts
Creamy Vegetable Curry Soup
Amount Per Serving
Calories 179 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 7mg2%
Sodium 1518mg66%
Potassium 997mg28%
Carbohydrates 26g9%
Fiber 6g25%
Sugar 9g10%
Protein 8g16%
Vitamin A 2199IU44%
Vitamin C 73mg88%
Calcium 152mg15%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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6 thoughts on “Creamy Vegetable Curry Soup

  1. Corina Blum

    I love thick spicy soups and this sounds delicious! It’s a great idea to add some shredded chicken to it and to eat it with a naan too – It would make a really hearty meal. Thanks for sharing with #CookOnceEatTwice

    Reply
  2. Pingback: Curried Root Vegetable Soup - totally delicious! Fab Food 4 All

  3. Pingback: Quick Curried Cauliflower Soup - vegetarian yumminess! Fab Food 4 All

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