Soups & Salads
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Curried Cream of Vegetable Soup

Level
Easy
Prep
20 minutes
Cook
35 minutes
Servings
4 servings
  • The curry powder imparts a classic taste of India to this Curried Cream of Vegetable Soup. Delicious!!
KEY INGREDIENTS
Carnation
Evaporated Milk
NESTLÉ® CARNATION® Evaporated Milk 12 oz
NET 12 fl oz (354 mL)
INGREDIENTS
  • 4 cups water
  • 2 large carrots, peeled and chopped
  • 1/2 head cauliflower, chopped
  • 1 medium potato, peeled and chopped
  • 1 small onion, chopped
  • 4 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)
MAKE IT
Step 1
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.
Step 2
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.
Step 3
For Freeze Ahead: Prepare 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.
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