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Results 31 - 40 of 359 for curried soup
In a Dutch oven, cook onion, garlic, and ginger root in the butter over moderately low heat, stirring, until the onion is softened. Stir in ...
Bring chicken stock, parsnips, onion, curry powder, pepper and bay leaf to boil. Reduce heat and simmer, covered and stirring often, for ...
Heat frozen squash and broth in a covered 3 quart saucepan over medium high heat about 5 minutes until squash is thawed. Stir in milk, ...
Melt butter, add onions and ... 25 minutes. Strain soup, reserve liquid and puree ... Season with salt and pepper. Yield: approximately 1 quart.
Cut the squash in half using a meat cleaver or other heavy knife. Scrape out and discard the seeds. Cut the two halves into chunks; peel ...
Rinse lentils under cold running ... lentils soften and soup thickens, about 30 minutes. Add ... juice, coriander/parsley and salt, if needed.
Preheat oven to 375 degrees. ... seasonings. This is a sweet soup. You may balance it by ... juice and spoonfuls of yogurt just before serving.
Combine stock, carrots, onion, ginger, ... finishes off the soup so that it seems much ... Heat to a boil, garnish with mint and serve. Serves 4.
Combine onion, carrot, potato, celery, ... green peas. Puree in blender or leave soup as is. Add milk and refrigerate. Makes about 4 1/2 cups.
To bake squash, split lengthwise ... a fairly sweet soup so adding fresh-squeezed lemon juice ... last that long! 4-5 servings. Can be made ahead.
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