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Red Lentil and Swiss Chard Soup
Soup Middle Eastern

Red Lentil and Swiss Chard Soup

4.9

Prep
20 min
Cook
55 min
Total
90 min

Instructions

  1. 1 Soak lentils in a bowl with water to cover for 15 minutes.
  2. 2 Heat olive oil and bouillon in a stockpot over medium heat. Add onions; cook and stir until translucent, about 5 minutes. Stir garlic, coriander, cumin, turmeric, and curry powder into onion mixture. Cook and stir until onion is tender and browned, adding a few spoonfuls of vegetable broth if needed to prevent burning, about 10 minutes more.
  3. 3 Drain lentils and stir into onion mixture with remaining broth; bring soup to a boil. Cover stockpot, reduce heat, and simmer until lentils are soft, 30 to 45 minutes.
  4. 4 Trim chard leaves, stack together, and cut into 3/4-inch strips. Stir chard into soup and cook until softened, about 10 minutes more.

By Carolyn LaLumiere Miller

Zucchini Soup
Soup American

Zucchini Soup

4.9

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Melt butter in a pot over medium heat. Add zucchini, chicken broth, salt, and curry powder; cook until zucchini is soft, about 15 minutes.
  2. 2 Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth. Pour into a pot. Repeat with remaining soup.

By Julia L

Curried Zucchini Soup
Soup American

Curried Zucchini Soup

4.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat the oil in a large pot. Stir in the onion, and season with curry powder and salt. Cook and stir until onion is tender. Stir in zucchini, and cook until tender. Pour in the chicken stock. Bring to a boil. Cover, reduce heat to low, and simmer 20 minutes.
  2. 2 Remove soup from heat. Use a hand blender, or transfer in batches to a blender, and blend until almost smooth.

By NADO2003

Easy Gourmet Pumpkin Soup
Soup American

Easy Gourmet Pumpkin Soup

4.6

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Melt the butter in a large pot over medium heat. Add the pumpkin, brown sugar, and curry powder to the butter; cook and stir until the pumpkin caramelizes, 6 to 10 minutes. Pour the chicken broth over the mixture; bring to a boil, and cook until the pumpkin is tender, about 20 minutes more.
  2. 2 Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel; start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Process in batches until smooth.
  3. 3 Garnish each portion of soup with 1 teaspoon pumpkin seed oil, a dollop of sour cream, and a few pumpkin seeds.

By lintlin

Curried Chicken Soup with Chickpeas and Cauliflower
Soup American

Curried Chicken Soup with Chickpeas and Cauliflower

4.1

Prep
Cook
Total

Instructions

  1. 1 Prepare Fast Chicken Soup Base. Bring to a simmer.
  2. 2 Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans chickpeas, drained; 2 cups bite-size cauliflower florets; 2 Tbs. curry powder; 1 13.5-ounce can coconut milk (optional, but very good).
  3. 3 Before removing from heat, stir in: 12 cup chopped fresh cilantro.
  4. 4 Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.

By USA WEEKEND columnist Pam Anderson

Curried Cream of Any Veggie Soup
Soup American

Curried Cream of Any Veggie Soup

4.2

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat oil in a large saucepan over medium heat. Saute onion and garlic until tender. Stir in curry, and cook for 2 minutes, stirring constantly. Add broth and vegetables, and bring to a boil. Simmer 20 minutes, or until tender.
  2. 2 Dissolve flour in milk, then stir into the soup. Simmer until thickened. Season with salt and pepper.

By Dick

Vegan Carrot Soup
Soup American

Vegan Carrot Soup

4.4

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Heat oil in a soup pot over medium heat. Add onion and garlic, and cook stirring often until onion is translucent. Add carrots and potatoes, and cook for just a few minutes to allow the carrots to sweat out some of their juices.
  2. 2 Pour the vegetable broth into the pot, and season with ginger, curry powder, salt and pepper. Bring to a boil, then reduce heat to low. Simmer for 15 to 20 minutes, until carrots are tender.
  3. 3 Puree soup in small batches using a food processor or blender, or if you have an immersion blender, it can be done in the soup pot. Reheat soup if necessary, and serve.

By GiannaDawn

Butternut Shrimp Soup with Sherry
Soup American

Butternut Shrimp Soup with Sherry

4.3

Prep
30 min
Cook
50 min
Total
80 min

Instructions

  1. 1 Combine the cubed squash, milk and chicken broth in a saucepan. Season with salt, pepper, curry powder, celery salt, cinnamon and nutmeg. Bring to a boil, then reduce heat to low, and simmer for about 30 minutes, until squash is tender, stirring frequently to prevent the milk from scorching.
  2. 2 Add 1/2 the shrimp, and 1/2 the pears to the soup, and bring to a boil. Cook for 5 minutes, or until shrimp is opaque. Transfer the soup to a blender or food processor, and blend until smooth. Return to the saucepan and bring to a simmer over medium-low heat.
  3. 3 Add the remaining shrimp and remaining pears to the soup, and simmer for another 5 minutes, or until shrimp is opaque. Stir in sherry wine, and remove from heat. Ladle into bowls, and garnish with a light sprinkle of cinnamon or nutmeg.

By namaste2uom

Spiced Parsnip Soup
Soup American

Spiced Parsnip Soup

4.6

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Melt butter in a large saucepan over medium heat. Add onion and sauté until translucent, about 5 minutes. Add parsnips, garlic, and curry powder; cook and stir until fragrant, about 2 minutes.
  2. 2 Stir bouillon into boiling water until dissolved; pour into the saucepan and stir to remove any browned bits from the bottom of the pot. Simmer until parsnips are soft and break apart easily with a spoon, about 15 minutes.
  3. 3 Purée soup with an immersion blender until smooth. Stir in heavy cream and heat gently, without boiling, until warmed through, 2 to 3 minutes. Season with salt and pepper and garnish with paprika.

By ButtercupBento

Spicy Cucumber Soup
Soup American

Spicy Cucumber Soup

4.2

Prep
25 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Heat olive oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until very soft, about 10 minutes. Stir in cucumbers, vegetable broth, milk, soy sauce, curry powder, parsley, pepper flakes, cayenne pepper, and sesame oil; bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer 10 minutes more.
  2. 2 Fill a blender halfway with hot soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to purée until creamy yet slightly grainy. Pour into a pot. Repeat with remaining soup.

By Chelsea

Curried Butternut Squash Soup
Soup American

Curried Butternut Squash Soup

4.9

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt butter in a large pot over medium heat. Add onion and garlic; cook and stir until softened and browned, 7 to 10 minutes.
  3. 3 Stir in broth, butternut squash, curry powder, salt, cumin, and cayenne pepper; bring to a boil. Reduce the heat to low and simmer until squash is tender, about 15 minutes. Remove from the heat.
  4. 4 Stir in half-and-half and honey. Puree soup with an immersion blender until smooth.
  5. 5 Ladle soup into serving bowls and top with a sour cream dollop.

By Marci Stohon

Carrot Ginger Soup
Soup American

Carrot Ginger Soup

4.8

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt butter in a large pot over medium heat. Add onion, ginger, and garlic; sauté until softened, 15 to 20 minutes.
  3. 3 Add broth, carrots, and wine; bring to a boil. Reduce heat to medium and simmer, uncovered, until carrots are tender, about 40 minutes.
  4. 4 Puree with an immersion blender until carrots are no longer chunky and soup has a thick consistency. Add lemon juice, salt, pepper, and curry powder.
  5. 5 Serve in large mugs with chives and fresh black pepper.

By Emily Ott

Roasted and Curried Butternut Squash Soup
Soup American

Roasted and Curried Butternut Squash Soup

4.2

Prep
30 min
Cook
70 min
Total
100 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
  2. 2 Place squash halves and onion onto the prepared baking sheet. Wrap garlic in foil and set with other vegetables.
  3. 3 Roast in the center of the oven for 45 to 60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle.
  4. 4 Squeeze garlic cloves out of their skin like paste into a food processor. Scrape the flesh from the squash and place into the food processor along with the roasted onion. Puree until smooth. Add vegetable broth if necessary. Transfer the pureed mixture to a stockpot and stir in vegetable broth. Season with the bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg and salt and pepper to taste. Bring to a boil and simmer gently for 10 minutes. Remove from heat and stir in yogurt.
  5. 5 Remove bay leaf and serve hot. Garnish with fresh parsley if desired.

By Lesley Prince

Pressure Cooker Cream of Carrot Soup
Soup American

Pressure Cooker Cream of Carrot Soup

4.4

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Melt butter in a pressure cooker over medium heat; cook and stir onions and salt in the hot butter until onions become translucent, about 10 minutes. Add potato, celery, green onions, and garlic; cook until slightly tender, 3 to 5 minutes. Add carrots and vegetable stock; increase heat to high. Place lid on pressure cooker and lock. Set valve to 15 pounds per square inch (psi) or 'high', depending on model; bring to pressure. Reduce heat to medium-high and cook for 7 minutes.
  2. 2 Transfer pressure cooker to sink; pour cold water over the cooker to release pressure. Return cooker to stove and remove the lid. Stir cream and curry powder into soup. Puree soup with an immersion blender until completely smooth. Season with salt and black pepper.

By Liam Walshe

Smoked Carrot Bisque
Soup American

Smoked Carrot Bisque

4.4

Prep
20 min
Cook
225 min
Total
245 min

Instructions

  1. 1 Place whole, peeled carrots onto smoker rack. Smoke 1 1/2 to 2 hours.
  2. 2 Heat vegetable oil in a 1 1/2 to 2 gallon soup pot over medium heat. Stir in onions, jalapeno pepper, and garlic, cook until the onion has softened and turned translucent, about 5 minutes. Chop carrots, and add to onions along with celery; continue cooking another 5 to 10 minutes until the celery softens.
  3. 3 Stir in turmeric and curry powder until evenly distributed; pour in vegetable stock. Bring to a boil over high heat, then reduce heat to medium-low, and simmer for 1 1/2 hours, stirring occasionally.
  4. 4 Strain the vegetables out of the soup and puree in a blender until smooth. Pour the puree back into the soup, and continue simmering 30 minutes more.
  5. 5 Whisk butter into soup until melted, then stir in cream, and season to taste with salt and pepper. Strain soup through a fine mesh strainer before serving.

By PappaBMc

Vegan Red Lentil Soup
Soup American

Vegan Red Lentil Soup

4.6

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Heat oil in a large pot over medium heat. Add onion, ginger, garlic, and fenugreek; cook and stir until onion is tender.
  2. 2 Add lentils, squash, and cilantro, then stir in water, coconut milk, and tomato paste. Season with curry powder, cayenne pepper, nutmeg, salt, and pepper; bring to a boil. Reduce the heat to low and simmer for 30 minutes, or until lentils and squash are tender.

By LabelleChef

Sweet Lentil Soup with Asparagus Tips
Soup American

Sweet Lentil Soup with Asparagus Tips

4.2

Prep
15 min
Cook
75 min
Total
90 min

Instructions

  1. 1 Preheat oven to 450 degrees F (230 degrees C).
  2. 2 Cut the top off of the head of garlic and place in a shallow dish in 1 inch of water. Drizzle with 2 tablespoons olive oil, sprinkle with basil, cover and place on a baking sheet. Halve and seed the bell pepper, drizzle with remaining 1 tablespoon olive oil and place on the baking sheet.
  3. 3 Bake garlic and pepper in preheated oven until pepper is browned and garlic is soft, 20 to 40 minutes. Remove from oven and, when cool enough to handle, remove skin from pepper and chop. Squeeze out garlic cloves and mash together in a bowl to form a paste.
  4. 4 While garlic and pepper are baking, combine lentils and chicken broth in a large pot over medium heat. Bring to a boil, then reduce heat and simmer 40 minutes, until lentils are just tender.
  5. 5 Stir garlic paste, bell pepper, carrots, onion, asparagus, peas into lentil mixture, adding more broth to thin if necessary. Season with sugar, marmalade, curry powder, saffron, salt and pepper. Simmer 30 minutes more, until vegetables are tender and flavors are well blended.

By Natalie Haight

Chicken and Mushroom Wild Rice Soup
Soup American

Chicken and Mushroom Wild Rice Soup

4.7

Prep
20 min
Cook
130 min
Total
150 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Melt butter in a large saucepan over medium heat. Stir in onion, celery, and carrots and sauté for 5 minutes. Add mushrooms and sauté for 2 more minutes. Then add flour and stir well.
  3. 3 Gradually pour in chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.
  4. 4 Add rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds, and sherry.
  5. 5 Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)
  6. 6 Enjoy!

By Sue

Best Mulligatawny Soup
Soup Indian

Best Mulligatawny Soup

4.9

Prep
20 min
Cook
90 min
Total
110 min

Instructions

  1. 1 Melt butter in large saucepan. Add onion, carrot, celery, pepper, apple, and chicken. Cook until browned.
  2. 2 Stir in flour, curry powder, mace, cloves, parsley, and tomatoes. Cover, and simmer over low heat 1 ½ hours.
  3. 3 Take chicken out, set aside, and strain vegetables from broth. Return chicken to pot.
  4. 4 Using a food mill, puree vegetables. Return to soup. Season to taste with salt and pepper.
  5. 5 Add cooked rice and boiling stock. Serve.

By Andrew Chinn

Tofu and Noodle Coconut-Curry Soup
Soup Asian

Tofu and Noodle Coconut-Curry Soup

3.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat the oil in a skillet over medium heat, and saute the onion and garlic until tender. Stir in water, carrots, and zucchini. Season with coriander, cumin, turmeric, ginger, and curry powder. Mix in tofu, and continue cooking 10 minutes, until vegetables are tender and tofu is heated through.
  2. 2 Bring the broth to boil in a large pot, and cook the noodles about 3 minutes. Stir tofu and vegetables into the pot. Mix in evaporated milk and coconut extract. Season with salt and pepper. Continue cooking until noodles are soft.

By FLAMINGOFLUFF

Roasted Garden Tomato Basil Soup
Soup American

Roasted Garden Tomato Basil Soup

4.9

Prep
25 min
Cook
155 min
Total
180 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Arrange tomatoes on a baking sheet; drizzle with 2 tablespoons olive oil. Add garlic and 3 sprigs chopped thyme; toss. Season with salt and black pepper.
  3. 3 Bake in preheated oven until very tender and browned, about 2 hours.
  4. 4 Heat remaining 2 tablespoons olive oil in a Dutch oven or heavy pot over medium heat; cook and stir onion, celery, and zucchini until tender, about 5 minutes. Stir in red pepper flakes, paprika, and curry powder. Season with salt and black pepper and add remaining 3 sprigs chopped thyme. Stir in roasted tomatoes along with any liquid from the baking sheet. Cook and stir for 5 more minutes; pour chicken broth into tomato mixture. Simmer for 20 minutes.
  5. 5 Blend with an emersion blender until desired consistency. Stir in cream and basil before serving.

By mellie65

Curried Israeli Couscous
Dinner Middle Eastern

Curried Israeli Couscous

4.0

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Heat oil in a saucepan over medium heat. Add onion, bouillon cubes, curry powder, and oregano. Cook, breaking up bouillon cubes, until onion is soft, about 5 minutes. Add couscous and mix thoroughly.
  2. 2 Add water to the saucepan and bring to a boil. Cover and reduce heat to low. Simmer, stirring frequently, until couscous is soft, 8 to 10 minutes.

By FrackFamily5 CACT

Chicken Curry and Potatoes
Dinner Middle Eastern

Chicken Curry and Potatoes

4.4

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Place chicken into a large saucepan and cover with water; bring to a boil. Reduce heat to medium and simmer until chicken is no longer pink in the center, about 20 minutes.
  2. 2 Meanwhile, heat vegetable oil in a large skillet over medium heat; cook and stir onions and garlic until onion is tender, about 5 minutes. Stir mild curry powder, hot curry powder, black pepper, and salt into onion mixture; continue to cook and stir for 5 minutes, then transfer mixture to pan with chicken.
  3. 3 Stir potatoes into chicken mixture. Simmer until potatoes are tender, about 20 minutes more.

By sharon younan

Lubia Polo (Green Bean Rice)
Dinner Middle Eastern

Lubia Polo (Green Bean Rice)

4.0

Prep
20 min
Cook
70 min
Total
90 min

Instructions

  1. 1 Heat a large nonstick pan (one that has a lid) over medium-high heat. Cook and stir beef until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir in onion and jalapeño, and cook until tender. Season with curry powder; stir in chicken broth and tomato sauce. Bring to a boil, and stir in green beans. Reduce heat to medium and simmer until beans are tender, about 15 minutes.
  2. 2 Stir in rice, and cover the pan. Cook on medium heat for 10 to 15 minutes or until much of the liquid is absorbed. Be careful not to overcook rice at this point, or the dish will be mushy; the rice should be firm. Transfer everything in the pan to a bowl or heatproof container, and return the pot to the stove.
  3. 3 Heat oil in the nonstick pan over medium heat. Carefully dump cooked rice mixture back into the pan. Wrap a clean dish towel around the inside of the pot's lid. (The ends of the dish towel will be folded over the edges on top of the lid.) Put the lid on the pot. Cook over medium-low heat for 35 minutes without uncovering or stirring. Remove the lid and place a tray on top of the pot, then carefully flip it over. The rice will hold the shape of the pot and have a nice crust on top called "tah digh."

By Trina

Easy Curry Couscous
Dinner Middle Eastern

Easy Curry Couscous

4.6

Prep
10 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Pour couscous into a large bowl; set aside.
  2. 2 Mix together chicken stock, curry powder, salt, pepper, olive oil, and raisins in a large saucepan and bring to a boil; remove from heat and pour boiling liquid over couscous. Seal the bowl with plastic wrap and let sit for 10 minutes.
  3. 3 Fluff couscous with a fork. Top with cilantro and almonds.

By Janis P

Koula's Best Ever Chicken Gyros
Dinner Middle Eastern

Koula's Best Ever Chicken Gyros

4.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Place the chicken strips side by side in a broiling pan. In a cup or small bowl, stir together the ketchup, olive oil, white wine vinegar, oregano, mustard powder and curry powder. Pour over the chicken. Allow the chicken to marinate while you preheat the oven's broiler.
  2. 2 Broil uncovered for 15 minutes with the meat about 6 inches from the heat. Just until the chicken is cooked through, but not browned. If left too long, it will turn stringy and dry.
  3. 3 Place hot chicken into pita pockets and spoon some of the juices from the pan over it. Top with salad greens and plain yogurt.

By ITSIE

Persian Saffron Chicken
Dinner Middle Eastern

Persian Saffron Chicken

4.6

Prep
15 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Place saffron threads into a small bowl and crush them up a bit with a spoon. Add 3 to 4 tablespoons of hot water and stir. Let bloom for about 10 minutes - the water should turn bright yellow/orange. Set aside.
  2. 2 Season chicken thighs on both sides with about 1 teaspoon salt and freshly cracked pepper.
  3. 3 Heat oil in a large nonstick skillet over medium-high heat. Add chicken thighs and sear on both sides until golden, 3 to 4 minutes per side. Remove and place on a plate to the side. Add onion to the same skillet and cook until soft and translucent, 3 to 4 minutes. Stir in garlic and curry powder and cook until fragrant, about 1 minute.
  4. 4 Pour in chicken stock and bring to a boil. Reduce heat to a simmer and add saffron mixture. Season with remaining 1 teaspoon salt and freshly cracked pepper. Stir to combine. Return chicken thighs to the skillet, cover, and simmer over low heat for 20 minutes, flipping thighs halfway through cook time. Season to taste and serve with the sauce.

By Sumac and Salsa

Mujadarra (Lentils with Rice)
Lunch Middle Eastern

Mujadarra (Lentils with Rice)

4.6

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Fill a large pot with lightly salted water; add lentils and bring to a rolling boil. Cook until slightly tender, about 10 minutes. Add grated carrots; cook until slightly softened, about 10 minutes. Drain lentils and carrots.
  2. 2 Heat olive oil in the same pot over medium heat; add onions and garlic. Cook and stir until onions wilt and become transparent, 5 to 7 minutes. Stir in lentils and carrots and reduce heat to medium-low. Add enough water to the pot to keep the lentil mixture from drying out.
  3. 3 Sprinkle cumin, cayenne, curry powder, salt, and pepper over lentils; stir until heated through and fragrant, about 5 minutes. Serve over rice.

By Deena K Boyd

Fasoulia (Breakfast Kidney Bean Dish)
Breakfast Middle Eastern

Fasoulia (Breakfast Kidney Bean Dish)

4.7

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat; cook onion, stirring occasionally, until translucent, about 5 minutes.
  2. 2 Stir in jalapeño pepper; cook and stir until softened, about 5 more minutes.
  3. 3 Mix in tomato and tomato paste; stir well to combine. Pour in kidney beans with their liquid; stir in cumin and curry powder. Bring to a boil, reduce heat to medium-low, and simmer until beans are hot and sauce has thickened, about 15 minutes.

By AiyahM