Day 316: Curried Vegetable Bisque ◄

Another decent winter vegetable soup.

This one, however, is hot with curry rather than bland like Day 299's butternut squash soup.

The inspiring recipe comes from Simply in Season, a new blog promoting the cookbook by the same name.

NUTRITION NOTES ... Carb counters, this one's not for you, thanks to the apples, raisins and carrots. And Weight Watchers, there are soups at least as good and perhaps better with fewer points here. Especially good are this and this and this. Oh and especially this, a dieter's standby.

NEXT TIME ... I'd tamp down the curry a bit. While the heat was easily tempered by a spoonful of cottage cheese or sour cream, this added calories I'd have rather avoided today.

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[no link to Simply in Season's version since recipes aren't kept online]
Hands-on time: 30 minutes (25 up front)
Time to table: 60 minutes
Made 7 cups (this was a half recipe, not sure why so much difference but the inspiring recipe said a whole recipe would make 20 cups)

3 cups chicken or vegetable broth

2 tablespoons vegetable oil (I skipped this, just used a couple of tablespoons broth)
2 Granny Smith apples, chopped (no need to peel although the inspiring recipe suggests doing so)
1 large onion, chopped
1 red pepper, chopped
2 carrots, peeled and diced
1 stick celery, diced
1 large Yukon gold potato, diced
1/4 cup currants (these were great, don't skip them, raisins would work too)
1 1/2 tablespoons curry (this was too much for my taste, adjust to your own)
1/2 teaspoon cardamon
1/2 teaspoon allspice
1/2 teaspoon thyme

1 1/2 cups skim milk
3/4 cup dry milk powder (this created the "bisque" creaminess, you could use coconut milk or fat-free half 'n' half)
2 tablespoons tomato paste

Bring the broth to a boil in the microwave (this is a time-saving technique that can be skipped if there's no rush). Heat the oil (if using) or broth in a large Dutch oven over MEDIUM HIGH. Add the apple and vegetables as they're prepped. Add the hot broth and bring to a boil. Cover, reduce heat to MEDIUM and cook until potatoes are cooked through, about 30 minutes.

Use an immersion blender to puree as much as desired (I wanted lots of chunks versus a puree so just did a few whizzes). (If I were going to freeze the soup, I'd stop here.) Add the milk, milk powder and tomato paste and return to a boil.

Per Serving: 158 Cal (4% from Fat, 20% from Protein, 77% from Carb); 8 g Protein; 1 g Tot Fat; 0 g Sat Fat; 32 g Carb; 4 g Fiber; NetCarb28; 113 mg Calcium; 1 mg Iron; 375 mg Sodium; 3 mg Cholesterol; Weight Watchers 2.5 points

  • When you see this in the title and the Recipe Box, you know the recipe's a personal favorite. Tastes vary, of course, but the mark is one indication of another vegetable recipe that's worth paying attention to.

(c) Copyright 2006 Kitchen Parade
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. This looks wonderful!

    Come check out the new Meme I started! It’s the Midweek Munchies Post with a code to (hopefully) make it easier. I would love for you to help get this thing started and help spread the word! I think it will be fun!!!


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna