The Easiest Curry Vegetable Soup

Written by on in Dinner

As a writer, it’s hard for me to write that something is “the best,” “the fastest” or “the easiest.”

So, just know that when I say that this recipe I’m sharing today is the easiest curry vegetable soup, I mean it. I came up with the recipe 7 years ago (as I’m refreshing this old post), and I still make it and it still amazes me.

This recipe is all about taking whatever veggies you have on hand, combining with some curry powder, roasting and blending with vegetable stock for a creamy, flavorful soup!

Even if you’ve never made a soup before, this would be a great first recipe to jump in with.

 One crucial element is your curry powder. It’s OK to spend a little extra or be a little choosy about this. I got my “hot curry powder” from Whole Foods, and it has a really nice flavor. But any curry powder could work and give this soup a unique mix of spices.

Carrots and sweet potatoes are my favorite veg for this soup, but you could really branch out in a lot of different directions.

Without further ado, here’s how you can throw together this delicious, simple and easy Curry Vegetable Soup.

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Curry Vegetable Soup

Roast whatever veggies you have on hand with curry powder (carrots and potatoes are recommended) and quickly combine into this smooth and tasty soup.

Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes

Ingredients

  • 4 large carrots, chopped into 1/2" chunks
  • 1 large sweet potato, chopped into 1/2" chunks
  • 1 white potato, chopped into 1/2" chunks
  • 1/2 red or white onion, sliced into 1/2" chunks
  • 1-2 tsp. curry powder
  • 1 tbs. olive or grapeseed oil
  • 1/2 tsp. salt
  • 1/8 tsp. freshly cracked pepper
  • 4 cups vegetable stock

Instructions

  1. Heat oven to 375 F. Chop vegetables (whatever you have on hand is great) and toss together on a sheet pan with oil, spices, salt and pepper. Roast in the oven for 30 minutes.

  2. Once cooked through, remove from oven and set aside. In a large heavy pot, heat up vegetable stock on medium-high heat. Add in roasted vegetables and warm up for a few minutes.

  3. Use an immersion blender or blend soup in batches in a blender until smooth. Warm back up on the stove and adjust seasonings.

  4. Serve in a bowl topped with a dollop of yogurt.