Curried Vegetable Bisque

“Are you making chicken vindaloo?” DH asked when I was making this. “Nope!” I said. But it sure did smell like an Indian restaurant when I was making this! The aromatic vegetables were just heavenly, even before I added the spices. Mmmm.

FOR PRINTABLE VERSION CLICK HERE: Curried Vegetable Bisque

5 cups apple (tart, peeled and chopped)
2 cups onion, chopped
2 cups sweet red peppers, coarsely chopped
1 1/2 cups carrots, chopped
3/4 cup celery (diced)
3 1/2 cup chicken broth
3 cups potatoes diced
1/2 cup raisins
3 Tbs curry powder
3/4 tsp ground cardamom
1/2 tsp allspice
1/2 tsp dried thyme
3 1/2 cups vegetable broth
3 cups milk
1 1/4 cups dry milk powder
1/3 cup tomato sauce
2 cups cooked chicken
salt to taste

1. In large soup pot,  sauté apples, onion, pepper, carrots, and celery until vegetables are soft (7-10 minutes).

2. Stir in chicken through thyme and bring to boil. Reduce heat, cover, and simmer until the potatoes are soft, 12-15 minutes, stirring as needed. Puree’ using an immersion blender. If you want a chunkier soup, don’t puree’ about 2 cups of it. Add some broth if it seems too thick. Return everything to pot.

3. Add vegetable broth, milk, milk powder, and tomato sauce. At this point you can refrigerate everything up to 24 hours in advance and reheat until just about to boil.

4. Stir in chicken. Just before serving, garnish with cilantro.

Servings: 20
Yield: 20 cups

The verdict: LOVE this soup. I left it very chunky as DH will not eat anything that has the texture of baby food. I used sweet curry and it really complemented the chunks of apple. Speaking of which, I did not peel the apples (or potatoes or carrots) and it turned out just fine. I’m starting to prefer things more “rustic.”

Nutrition Facts
Serving size: 1/20 of a recipe (10.8 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. One of the recipe’s ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving
Calories 165.61
Calories From Fat (14%) 23.43
% Daily Value
Total Fat 2.6g 4%
Saturated Fat 1.07g 5%
Cholesterol 4.96mg 2%
Sodium 554.53mg 23%
Potassium 657.21mg 19%
Total Carbohydrates 30.6g 10%
Fiber 3.85g 15%
Sugar 9.6g
Protein 6.24g 12%

This post linked to Recipe Roundtable, Ultimate Recipe Swap