I make loads in winter, but I don’t often use a recipe. Mine are typically multi-veg, all chopped small, not blended, with added red lentils/pearl barley/orzo pasta, etc. Sundry odd bits of leftovers will go in, e.g. boiled or mashed potato, and soon, some cheese sauce after I made a bit too much the other day.
I use a lot of root veg (besides carrot and potato) which all keep very well (cut and come again), e.g. swede, celeriac, turnip - all green veg go in for just the last few minutes.
Good stock cubes are IMO essential (I use Knorr) or chicken stock from a carcass when I have any.
A very simple one is curried parsnip, just onion, curry powder, chunks of peeled parsnip, stock cubes, maybe a potato, - simmer until soft, stick blender in the pan.
Mulligatawny is another lovely substantial winter warmer if you have a few bits of leftover roast chicken to use up. Gently fry some chopped onion, carrot and celery for a few mins, add curry powder, fry a minute or two more.
Then add good stock, simmer 20 mins or so, before adding about 4 tbsps rice, simmer until rice is done, then add your bits of chicken (or turkey) and half a chopped apple (don’t bother peeling) bring back to boil and simmer 5 more minutes.
Sorry, no quantities, I do it by eye, but recipes are available online.