January is the perfect time for soup. I love soup all year long but there is just something about cold temps and the focus on health that makes me turn to these warming nutrient packed bowls of deliciousness after the new year and this creamy curried vegetable soup is perfect.
My favorite soup is also the easiest and most customizable. You can make creamy vegetable soup by simply throwing some veggies in a pot, bringing to a boil, adding spices and blending.
This post is really more of a method rather than a recipe. The list of ingredients can be modified based on your preferences and what you have on hand – vegetarian? Use coconut oil instead of bacon fat and vegetable stock instead of chicken. Have LOTS of vegetables to cook? Add more to the pot and increase the amount of stock. Once you learn the method you can use your imagination and make different soups based on your own unique tastes and the ingredients you have on hand.
My weekly grocery runs always start in the produce aisle. I fill my cart with all the most fresh and enticing fruits and vegetables. The following week I usually have a few vegetables in the crisper that need to be eaten before I go to the store again. I have a few star dishes that make it easy to use up all the random vegetables that are left – stir fry, fried rice, breakfast frittatas and this creamy curried vegetable soup.
Creamy Curried Vegetable Soup
Once you learn the method for this creamy curried vegetable soup you can easily customize it based on your unique tastes and the ingredients you have available.
- 6 ounces thick cut bacon , chopped
- 1 medium onion , chopped
- 3 cloves garlic
- 1 Tablespoon curry powder
- 1/4 teaspoon red pepper flakes (optional)
- 3-4 cups rough chopped vegetables (broccoli, cauliflower, chard, bell peppers, potatoes, squash, ANYTHING)
- 3-4 cups unsalted chicken stock
- salt and pepper , to taste
In a large pot cook bacon over medium high heat.
Once cooked, remove bacon and reserve for garnish.
Keep 3 tablespoons of bacon grease and return to stove top over medium heat.
Add onion, and cook until beginning to soften.
Add garlic, curry powder, red pepper flakes and cook until fragrant, about 30 seconds.
Add vegetables. Cook, stirring occasionally until
the vegetables are beginning to soften.
Add broth to cover vegetables.
Increase the heat to high to bring to a boil, then reduce heat to simmer. Simmer uncovered 5-10 minutes.
Serve topped as desired. Bacon, croutons, fresh herbs and hot sauce are great choices.