This curry soup recipe is a total game-changer because it transforms my kitchen into a fragrant sanctuary with its rich spices and creamy coconut milk—it’s like my own little taste of India right at home. Plus, it’s packed with vibrant veggies which make me feel healthy and happy with every delicious spoonful, and it’s a cinch to whip up even on a busy weeknight!
I’m thrilled to present my version of a flavorful, fragrant Soup Curry. It combines wonderful spices—curry powder, turmeric, and cumin—with an array of vegetables: potatoes, zucchini, and cauliflower.
Coconut milk lends creaminess, while ginger and garlic bump up the flavor. I could go on, but you’ll need to make this to truly understand how delicious it is.
Garnish with fresh cilantro and serve with lime wedges, and you’ll see just how comforting and nourishing this soup is. It offers an incredible balance of flavors and nutrients.
Ingredients
Onion: With phytonutrients, a depth of sweet savoriness comes from an onion.
Boosting flavor and well-known for antioxidant properties, garlic helps to amplify the taste of any dish.
Ginger: Delivers a pleasantly warm, spicy flavor; helps in digestive processes.
Curry Powder: A blend of aromatic spices; contains many antioxidants, especially curcumin.
Coconut Milk: Texture, creamy; Wealth, healthy fats.
The humble potato:
Carbohydrate and vitamin C powerhouses.
Carrots possess natural sweetness and are very high in beta-carotene.
Sweet Pepper: Contributes juicy crispness, loaded with vitamin C.
Cauliflower: A superb source of fiber, it is highly supportive of low-carbohydrate dietary regimens.
A vibrant hue, and it has anti-inflammatory benefits.
Ingredient Quantities
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper (optional)
- 4 cups chicken or vegetable broth
- 1 can (14 ounces) coconut milk
- 2 medium potatoes, peeled and diced
- 2 carrots, sliced
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cauliflower florets
- 1/2 cup frozen peas
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
1. In a large pot, over medium heat, heat the vegetable oil. Add the onion, finely chopped, and sauté until translucent, about 5 minutes.
2. In a pan, add minced garlic and grated ginger; stir until fragrant. Cook them for one additional minute in the pan.
3. Incorporate the curry powder, ground turmeric, ground cumin, ground coriander, and cayenne pepper if you are using it. Cook everything for another minute, stirring constantly to toast the spices.
4. Add the chicken or vegetable broth and the coconut milk, thoroughly combining the ingredients to ensure the flavors meld together.
5. Put the diced potatoes and sliced carrots in the pot. Let the soup come to a gentle boil, then reduce the heat and let it simmer low and slow. Cover the pot and let the magic happen for about 10 minutes.
6. Add the sliced bell pepper, sliced zucchini, and cauliflower florets to the pot. Simmer for another 10 minutes, or until the vegetables are tender.
7. Incorporate the frozen peas and cook for an extra 2-3 minutes. You want the peas to be heated all the way through.
8. To achieve the desired flavor and taste, season the soup with salt and pepper.
9. Spoon the soup into bowls, garnishing each serving with fresh cilantro.
10. Serve the soup curry piping hot, and set out lime wedges for your guests to squeeze over the top. You’ll want your guest to be almost as comfortable as they would at a restaurant in India. Servers there often emerge from a back kitchen, carrying fragrant bowls of northeast Indian soup curry (called “kodi” in some parts), ladling it into shallow bowls atop seemingly endless amounts of rice.
Equipment Needed
1. Large pot
2. Medium pan
3. Sharp knife
4. Cutting board
5. Wooden spoon or spatula
6. Measuring spoons
7. Measuring cups
8. Can opener
9. Ladle
10. Soup bowls
FAQ
- What type of curry powder should I use?Any curry powder in your cabinet will work well here, but you should use a mild or medium blend for best results. This is because a mild or medium curry powder complements, rather than competes with, the other flavors in the dish.
- Can I make this recipe vegan?Absolutely, just swap in vegetable broth for chicken broth if you want to make it suitable for vegans.
- How can I vary the spiciness of the soup?Tailor the cayenne pepper to your taste. Omit it for a milder soup or add more for a spicier broth.
- Can I prepare this soup in advance?This soup is definitely a candidate for easy storage! It can hold up in the refrigerator for a good 3 days. All it needs is a little love from the stovetop or microwave to bring it back to a serve-ready state.
- What can I use as a substitute for coconut milk?Almond milk or cashew cream can replace dairy, though it may slightly alter the flavor.
- How do I make the soup thicker?To achieve a thicker consistency, think of adding a few tablespoons of cream or causing the broth to reduce somewhat.
Substitutions and Variations
To make coconut milk: Use almond milk for a lighter option, or cashew cream for a richer texture.
For chicken or vegetable broth: Use mushroom broth for an earthy flavor or water with added bouillon cubes.
Substitute sweet potatoes for added sweetness and nutrition.
To substitute for bell pepper, use one of these: poblano pepper for mild heat; red bell pepper for sweetness.
For cilantro: If you favor a less intense herbal flavor, use fresh parsley.
Pro Tips
1. Spice Blooming: To enhance the flavor of your soup curry, consider blooming the spices in the hot oil before adding the onion. Heat the oil, add the spices, and stir for about 30 seconds before adding the onion. This step can release the essential oils and boost the flavors of the spices.
2. Texture Variation: For a more interesting texture, try roasting the cauliflower florets and bell pepper before adding them to the soup. Roasting can add a nice depth of flavor and a bit of char that complements the creamy coconut base.
3. Customize Heat: Adjust the heat level by varying the amount of cayenne pepper or substituting with fresh chili. If cooking for guests with varying spice tolerance, keep some chili oil on the side that guests can add to taste.
4. Herb Infusion: Add some kaffir lime leaves or lemongrass while simmering for a fresh citrusy aroma. Just remember to remove them before serving as they can be tough to chew.
5. Test Potato Doneness: Before adding the zucchini, bell pepper, and cauliflower, ensure the potatoes are about halfway to fully cooked. This ensures that they are tender without falling apart by the time other vegetables are done cooking.
Soup Curry Recipe
My favorite Soup Curry Recipe
Equipment Needed:
1. Large pot
2. Medium pan
3. Sharp knife
4. Cutting board
5. Wooden spoon or spatula
6. Measuring spoons
7. Measuring cups
8. Can opener
9. Ladle
10. Soup bowls
Ingredients:
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper (optional)
- 4 cups chicken or vegetable broth
- 1 can (14 ounces) coconut milk
- 2 medium potatoes, peeled and diced
- 2 carrots, sliced
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cauliflower florets
- 1/2 cup frozen peas
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions:
1. In a large pot, over medium heat, heat the vegetable oil. Add the onion, finely chopped, and sauté until translucent, about 5 minutes.
2. In a pan, add minced garlic and grated ginger; stir until fragrant. Cook them for one additional minute in the pan.
3. Incorporate the curry powder, ground turmeric, ground cumin, ground coriander, and cayenne pepper if you are using it. Cook everything for another minute, stirring constantly to toast the spices.
4. Add the chicken or vegetable broth and the coconut milk, thoroughly combining the ingredients to ensure the flavors meld together.
5. Put the diced potatoes and sliced carrots in the pot. Let the soup come to a gentle boil, then reduce the heat and let it simmer low and slow. Cover the pot and let the magic happen for about 10 minutes.
6. Add the sliced bell pepper, sliced zucchini, and cauliflower florets to the pot. Simmer for another 10 minutes, or until the vegetables are tender.
7. Incorporate the frozen peas and cook for an extra 2-3 minutes. You want the peas to be heated all the way through.
8. To achieve the desired flavor and taste, season the soup with salt and pepper.
9. Spoon the soup into bowls, garnishing each serving with fresh cilantro.
10. Serve the soup curry piping hot, and set out lime wedges for your guests to squeeze over the top. You’ll want your guest to be almost as comfortable as they would at a restaurant in India. Servers there often emerge from a back kitchen, carrying fragrant bowls of northeast Indian soup curry (called “kodi” in some parts), ladling it into shallow bowls atop seemingly endless amounts of rice.
