Name: Curry Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Fusion
Ingredients: 1 tbsp olive oil or coconut oil; 1 medium onion, chopped; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2 carrots, sliced; 2 cups potatoes or sweet potatoes, diced; 1–2 tbsp curry powder or Thai curry paste; 1/2 tsp ground cumin (optional); 4 cups vegetable or chicken broth; 1 can (13.5 oz) full-fat coconut milk; Salt and black pepper to taste; Juice of 1 lime or lemon; Optional add-ins: 1 cup cooked chicken, tofu, or chickpeas; 2 cups spinach or other greens; 1 cup cooked lentils; 1 cup rice or noodles; Fresh cilantro or green onions for garnish

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Curry Soup is a warm, comforting bowl full of bold flavors, creamy broth, and wholesome ingredients. Whether I make it with vegetables, chicken, tofu, or lentils, this soup always delivers rich, spiced depth with a silky texture. It’s quick to put together, deeply satisfying, and perfect for cozy nights when I want something nourishing but flavorful.

Why You’ll Love This Recipe

I love how flexible and flavorful this soup is. It uses pantry staples and simple steps, yet tastes like something that simmered all day. The curry base is rich and aromatic, with just the right balance of heat and creaminess. I can make it as light or hearty as I like by switching up the proteins and vegetables — it’s one of those go-to recipes that never gets boring. Curry Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Onion, chopped
Garlic, minced
Fresh ginger, grated
Carrots, sliced
Potatoes or sweet potatoes, diced
Curry powder (or Thai curry paste)
Ground cumin (optional, for depth)
Coconut milk (full-fat for creaminess)
Vegetable or chicken broth
Olive oil or coconut oil
Salt
Black pepper
Lime or lemon juice (for brightness)
Optional add-ins: cooked chicken, tofu, chickpeas, spinach, bell peppers, lentils, rice or noodles
Fresh cilantro or green onions (for garnish)

Directions

I heat oil in a large pot over medium heat, then sauté onion until soft and translucent.
I add garlic and ginger and cook for another minute, stirring often.
I stir in curry powder and cumin, letting the spices bloom for 30 seconds.
I add the carrots, potatoes, and any hearty vegetables I’m using. I stir to coat them in the spices.
I pour in the broth and bring everything to a boil. I reduce the heat and simmer for about 15–20 minutes, until the vegetables are tender.
I stir in the coconut milk and simmer another 5–10 minutes to thicken slightly.
I taste and adjust seasoning with salt, pepper, and a squeeze of lime or lemon juice for balance.
If I’m adding quick-cooking ingredients like spinach, cooked chicken, or chickpeas, I stir them in now and heat through.
I ladle the soup into bowls and garnish with fresh cilantro or green onions before serving.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

I love adding lentils for a protein boost, or stirring in rice or noodles to make it more filling. Thai red curry paste gives it a spicier kick, while yellow curry powder keeps it mellow. For extra richness, I sometimes add a spoonful of peanut butter or a splash of soy sauce. It’s endlessly customizable with whatever I have on hand.

Storage/reheating

I store leftovers in the fridge for up to 4 days in an airtight container. To reheat, I warm the soup gently on the stove or microwave until hot, adding a splash of broth or water if it thickens too much. This soup also freezes well — I let it cool, portion it into containers, and freeze for up to 2 months. Curry Soup

FAQs

Can I make this soup vegan?

Yes, I use vegetable broth and skip any animal-based protein. Tofu, chickpeas, and lentils work great for a plant-based version.

How spicy is this curry soup?

It depends on the curry powder or paste I use. For mild heat, I go with yellow curry powder. For more spice, I use red curry paste or add a pinch of chili flakes.

Can I blend this soup?

Absolutely. I blend part or all of the soup for a smoother texture. Sometimes I puree half and leave the rest chunky for the best of both worlds.

What can I serve with curry soup?

I serve it with warm naan, crusty bread, or a side of rice. A dollop of yogurt or a squeeze of lime also makes a nice topping.

Can I make it in a slow cooker?

Yes. I add all the ingredients (except coconut milk and delicate greens) to the slow cooker and cook on low for 6–7 hours. I stir in the coconut milk and greens in the last 30 minutes.

Conclusion

Curry Soup is one of those feel-good meals that warms me from the inside out. It’s creamy, full of spice and depth, and endlessly adaptable to whatever I have in the kitchen. Whether I make it for a quick weeknight dinner or a meal-prep lunch, it always delivers comfort and flavor in every bowl.