Curried Cream of Vegetable Soup

Level: Easy
Prep Time: 20 min
Cook Time: 35 min
Cooling Time:
Yields: 4


The curry powder imparts a classic taste of India to this Curried Cream of Vegetable Soup. Delicious!!


  • 4 cups water
  • 2 large carrots, peeled and chopped
  • 1/2 head cauliflower, chopped
  • 1 medium potato, peeled and chopped
  • 1 small onion, chopped
  • 5 MAGGI Chicken Flavor Bouillon Cubes
  • 1 1/2 teaspoons curry powder
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon Worcestershire sauce
  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
  • 2 tablespoons finely chopped chives (optional)


COMBINE water, carrots, cauliflower, potato, onion, bouillon, curry powder, pepper and Worcestershire sauce in stockpot; bring to a boil over high heat. Reduce heat to medium. Cook, stirring occasionally, for 20 to 25 minutes or until vegetables are tender.

TRANSFER mixture to blender or food processor (in batches, if necessary); cover. Blend until almost smooth. Return to stockpot; stir in evaporated milk. Cook over low heat, stirring occasionally, for 10 to 12 minutes or until heated through. Sprinkle with chives before serving.

as above; do not sprinkle with chives. Cool soup completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator.

HEAT in medium saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through. Sprinkle with chives before serving.

Curried Cream of Vegetable Soup

by N. NANCY , Yorba Linda, CA on Jan. 2010

I love this soup! It is so easy to make and so full of favor. Another big plus is - it is perfect for elderly people or people with gastrointestinal disease who cannot digest chunky vegetables well. I also add mushroom and eggplant to it if I have them on hand.

Great with a few changes!

by k. karin , blind bay, BC on Sep. 2008

The soup was great and easy to make. However, I caramelized the veggies in olive oil and added fresh garlic and used organic low sodium chicken broth. I believe this added even more flavour.

Curried Cream of Vegetable Soup

by D. Dianne , HAMILTON, ON on Jun. 2007

I just love this soup. I am a big curry fan and cauliflower is my favourite vegetable so I have the best of both worlds. Thanks so much and keep up the great work. I love this site.

curried cream of vegetable soup

by L. Lynn , Happy Valley, OR on Mar. 2006

This is a wonderful blend of flavors. I skipped the part about using the blender/food processor as I prefer the chunked vegetables instead.

Good Stuff !!

by K. , on Jan. 2006

This soup is just sooo good! I wouldn't change any of the ingredients! I have always wanted to try a recipe using curry and I am really amazed at how good it is! I love your website ,keep up the good work!

this is good

by K. Kathrine , OKANOGAN, WA on Dec. 2005

My husband would like to sweeten this soup with adding some corn. Not I. The slight heat of the pepper and onion is gorgeous some sea salt helped also..

Loved the soup !!

by L. Linda , NORTH CANTON, OH on Oct. 2005

I made this for the family and they loved it. The recipe was so easy I couldn't believe it. I did put in some chicken meat to make it better yet. Thanks !!!

Very Tasty Soup

by M. MELINDA , SPRING HILL, FL on Sep. 2005

I liked the idea of using sweet potato and tried it using a small sweet potato. Also used actual chicken broth. A very tasty soup! Very nice.

Cream OF Vegetable Soup

by J. Janese , WHITE LAKE, MI on Aug. 2005

To be perfectly honest, I was not expecting such a wonderful soup! I was just trying to get rid of some cauliflower! Easy, and tasty! That's my kind of soup!


by j. june , Nebraska on Apr. 2005

Curry has never been a family favorite, but with all the veggies we love, I decided to chance this recipe. It makes a fabulous soup. The spices are just right and rather understated, which we prefer. I double the recipe and freeze it into portion sizes, using it when time is short or we want something extra special. I use vegetarian "chicken soup" mix and evaporated skim milk. Great soup!