Curried Cream of Vegetable Soup
Curried Cream of Vegetable Soup
Curried Cream of Vegetable Soup
Cook Mode Keep screen awake
Level Easy
Serving 6 to 8 servings
Prep 20 min
Cook 35 min
Total 55 min
Prep 20 min
Cook 35 min

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

Experience the exotic flavors of Curried Cream of Vegetable Soup, a delightful dish from CARNATION® MILKS filled with rich, aromatic spices. This soup perfectly combines a blend of fresh vegetables with the creamy depth of NESTLÉ® CARNATION® Evaporated Milk, adding a velvety texture that envelops your palate with every sip.

Infused with the robust flavor of MAGGI Chicken Flavor Bouillon Cubes, the soup delivers a wholesome and satisfying taste that tantalizes the senses. The hint of Worcestershire sauce brings in just the right balance, enhancing the overall complex flavor profile.

Perfect for a cozy dinner or a warm lunch, this easy-to-make meal is ideal for those who appreciate a dish that is both hearty and nutritious. The curried cream soup serves as an excellent source of protein and fiber without being overly heavy, making it a versatile option for any occasion. Whether you're in a rush with a busy schedule or simply looking for a soothing bowl, this soup will never disappoint.

Engage your taste buds with Curried Cream of Vegetable Soup and let the luxurious flavors transport you straight to the vibrant streets of India.

Ingredients
Key Ingredient
Box of MAGGI Chicken Bouillon 20 cubes with an illustrated chicken on dark blue and yellow label.

Chicken Bouillon Cubes

(NET WT 2.82 OZ (80g))
A can of Evaporated Milk with an image of evaporated milk pouring onto a white spatula.

NESTLÉ® CARNATION® Evaporated Canned Milk

(12 oz)
Directions
Cook Mode
Keep screen awake
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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