curried vegetable soup

I really enjoy a good curry. I used to love a good curry then I went to Sri Lanka and ate curry for a month straight and my love waned a bit. I'm still a fan of the flavours though, and I'd say it's something I don't eat often enough. I was intrigued by a curried veg soup recipe I saw in Better Homes and Gardens. My mom's Better Homes and Gardens. I made some variations to the recipe and added more veg. I could of and should of added more spice. Live and learn.


  • 1 head cauliflower- cut up into florets
  • 1 14-oz. can unsweetened coconut milk
  • 1 14-oz. can vegetable or chicken broth
  • 1 Tbsp. curry powder
  • 2 cups frozen baby peas-vegetable blend
  • 2 leeks
  • 2 carrots
  • 1 pasilla pepper
  • 2 celery stalks


1. Heat broiler. In Dutch oven heat some olive oil then cook the leek, carrot, celery until translucent. about 10 min at lower heat. combine cauliflower, coconut milk, broth, and curry powder. Bring to boiling over high heat. Reduce heat to medium-low. Simmer, covered, 10 minutes or until cauliflower is tender.

2. Once the soup had been cooking a bit, I took my immersion blender and got the cauliflower a bit blended. I didn't want the whole soup to blend, but I did want some texture to come from the florets. Once it was at the consistency I liked, I added frozen peas and got it all hot again. Make sure you season the soup and taste it as you're cooking to make sure it's just right.

1 comment

  1. hey thought i'd let you know... i added 2tbsp of curry powder, and then an additional 1/2tsp of hot curry powder and used light coconut milk (a little less than the recipe called for, but added a little more stock than called for) and the soup turned out DELICIOUS. so for a much spicier, healthier variety that worked great.