Smooth Curried Vegetable Soup


The “recipe” is not just basic; it’s forgiving. Hate mushrooms?  Leave them out.  Love asparagus?  put it in.  The ingredients I used are not necessarily the ones you should use.

Throw in a can or two of full-fat coconut milk for a really diabolically tasty cream soup.


6-8 cups chicken stock or vegetable stock
3-4 large carrots, chopped into 1/2″ pieces
3 stalks of celery, chopped
1 bunch fresh spinach leaves, chopped, stems removed
6 oz fresh mushrooms, chopped
1/3 cup diced onion (or 1 large shallot)
3 minced garlic cloves
1 tablespoon minced fresh ginger
2 tablespoons olive oil
2 teaspoons dried dill
2 bay leaves
1 tablespoon yellow curry powder*
*–OR– 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp turmeric, 1/2 tsp mustard seed, 1 tsp dried ginger (skip if using fresh minced ginger earlier in the recipe), chili powder to desired spiciness


  • Heat large pot on medium-high heat
  • Add olive oil and wait until it moves like water
  • Add onion, garlic, and fresh ginger if using (don’t add dried at this point)
  • Cook until onion is translucent and starting to brown
  • Add all the other ingredients
  • Bring to a simmer, then cook, covered for 15-20 minutes or until root vegetables can be pierced easily with a fork.
  • Set pot in sink of cold water to start cooling.  Add a few ice cubes to the soup to speed the process, and stir until cool enough to touch without scalding
  • FISH OUT THE BAY LEAVES (very important that they not get blended in)
  • In batches, process soup in blender until smooth
  • Return to stove top and bring back to a simmer.
  • Cook, stirring occasionally, for another 10 minutes.
  • Serve warm or chilled, or use as a sauce on chicken or fish.  Garnish with fresh parsley for a little crunch, a dollop of sour cream, and/or serve over shredded spaghetti squash.

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