Like a lot of Indian recipes, this is an easy one to make vegetarian. Just omit the chicken broth and use vegetable stock or water instead.
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3 c. chopped vegetables (onions, carrots, celery, parsnips, mushrooms)
6 c. meat, veg or chicken broth
1 tsp. finely chopped garlic
1 sprig fresh coriander leaves (sub 1 tbsp. dry coriander)
¼ tsp. black pepper
2 tbsp. light vegetable oil
½ c. finely chopped onions
4 tsp. curry powder
3 tbsp. all-purpose flour
½ c heavy cream
2 tbsp. finely minced fresh coriander leaves (1 tbsp. dry coriander leaves)
Put vegetables in a deep 3-quart saucepan with the broth, garlic, coriander, and black pepper. Bring to a boil over medium-high heat. Reduce heat and simmer, covered, for 45 minutes or until vegetables are soft. Turn off the heat
When the vegetables are slightly cool, puree the soup. Pass the soup through a fine sieve to ensure that it will be smooth and velvety in texture and free of fibers. Return the soup to the pan and bring it to a gentle simmer.
While the soup is simmering, put the oil and onions in a small frying pan over medium-high heat until they turn a caramel brown, stirring constantly to prevent burning. Add curry powder and four, and cook the mixture for one minute, stirring rapidly. Turn off heat and add this mixture to the gently simmering soup, stirring constantly to prevent lumping. Simmer until soup has thickened (about 2 minutes). Turn off the heat. The soup may be made up to this point and set aside, covered, for several hours, or refrigerated for up to 3 days, or frozen.
To serve: stir in cream, salt to taste and coriander leaves. Simmer over low heat until warmed through. Serve hot.