Curried Cream of Vegetable Soup

A basic creamy vegetable soup with available vegetables from the kitchen

  • Servings: 6- 8
  • Difficulty: simple
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I love making a variety of soups and this is my simple go-to favorite. It's quick and easy. I get to use up available vegetables from my kitchen and fridge. My daughter and her friend, and mine, love it. You can vary the seasonings, leave out the 'curry' flavors, and make it your own. Add as many fresh herbs to create a more pungent, aromatic flavor. Make your own croutons with stale or leftover bread.

This soup was made with leftover vegetables halves and quarters that accumulate in the refrigerator during the week. Like most of us, I try to find ways to use them up before they go wonky. Soups are an efficient and delicious way to use them up.

 Home Made Curried Vegetable Soup


  • 1 large Sweet Onion chopped
  • 1 cup chopped celery
  • 1 medium potato chopped
  • 1 cup chopped carrots
  • 1/2 cup chopped sweet and/or green pepper
  • 2 ripe tomatoes
  • 1/2 head of cauliflower
  • 1 dry red chili
  • 1 tsp minced fresh ginger
  • 2 bay leaves
  • 4 tbsp vegetable oil and/or olive oil ( I used safflower and olive oil and ghee)
  • 1/2 tsp ground turmeric
  • 1/4 tsp rubbed sage
  • 3/4 fresh mint leaves
  • 1 sprig fresh oregano and/or thyme
  • Small bunch fresh chives for garnish
  • Pinch of herbs de Provence
  • Pinch of Spanish saffron
  • Small bunch of Italian parsley chopped
  • Salt and pepper to taste
  • 1/4 tsp curry or rasam powder
  • 1 cup of milk and a tbs of butter (optional)


  • three of four slices of leftover bread. I like sourdough best.  Cut into 3/4 inch croutons and leave out for a few hours to dry in a warmed skillet, turning occasionally.
  • 1/4 tsp rubbed sage and Italian herbs
  • 1 tsp grated parmesan or romano cheese
  • 1 tbsp ghee/butter


In a large tureen or heavy pot, heat the oil and ghee and add the chili pepper, turmeric, and curry powders and add the onions. As the onions begin to clear add the peppers, carrots, ginger and other vegetables (except the cauliflower and tomatoes) and sauté for a few minutes till they begin to caramelize a bit.  Now add the tomatoes and cauliflower and remaining herbs. Cover with water and bring to a boil. Add the saffron. Simmer covered for 15 – 20 min and then allow to cool for a few minutes covered.

When sufficiently cooled, blend with a wand or blender to a smooth creamy consistency and stir in the milk and butter. Season with salt and pepper to taste.  Warm-up without boiling and serve with a garnish and croutons and your favorite bread and saltines or crackers.

The croutons can be sautéed in a skillet with some ghee, butter or olive oil until they start to get golden. Add the herbs and place them on a serving dish and sprinkle the cheese on top.