Description
Curry Soup is a cozy, flavorful dish made with creamy coconut milk, warming spices, and your choice of vegetables, legumes, or proteins. It’s quick to prepare, deeply nourishing, and endlessly customizable — perfect for a comforting lunch or dinner.
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
Instructions
- Heat oil in a large pot over medium heat. Sauté onion until soft and translucent, about 5 minutes.
- Add garlic and ginger; cook for 1 minute, stirring frequently.
- Stir in curry powder and cumin; toast for 30 seconds.
- Add carrots, potatoes, and any hearty vegetables. Stir to coat with spices.
- Pour in broth, bring to a boil, then reduce heat and simmer for 15–20 minutes until vegetables are tender.
- Stir in coconut milk and simmer for another 5–10 minutes.
- Season with salt, pepper, and lime or lemon juice to taste.
- Add quick-cooking ingredients like spinach, chickpeas, or cooked chicken. Heat through.
- Serve hot, garnished with fresh cilantro or green onions.
Notes
- Use red or yellow curry for different flavor profiles.
- Add peanut butter or soy sauce for extra richness.
- Blend some or all of the soup for a smoother texture.
- Store in fridge up to 4 days or freeze for up to 2 months.
- Serve with naan, bread, or rice for a complete meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
