Curry Soup


curry soup


Often in the kitchen our meals consist of random food items lovingly thrown together sauteed and spiced and declared : dinner. Recipe free non repeatable kind of food is mostly how I cook. Adding seasoning little by little to get things just right…. served over rice or tossed in pasta. You just never know.

So when I do pull something new-ish together that everyone raves about…. it's a labor of love to repeat it. This soup is one of those things. Curry based vegetable soups ladled over rice are one of my favorite, favorite things to eat. And finally coming up with a recipe that everyone liked {which is not always easy, as you might have guessed} was certainly worth the effort to record properly.

Of course, the next step is sharing it with you. This soup is delicious served over brown rice. We've been really enjoying the short grain variety lately. The first time I made this, I used two cans of coconut milk. It was heavenly! The second time I only used one can, which makes it cheaper and more of a make once a week type of soup for us, but still very delicious. I just had to let you know that so if you were feeling a little celebratory you could add that second one. And you totally should, at least once. Also, leftovers from a roasted chicken would be very good to add as well. And before I think of a ridiculous list of things you could add to this soup… I'll just get on to the recipe!


our favorite curry soup


Our Favorite Curry Soup

(yes, it really did go right to favorite status)

a generous splash each of toasted sesame & olive oil
2 medium sized onions diced
5 medium sized garlic cloves, peeled & minced (I use a garlic press)
6-8 medium sized carrots peeled & sliced into circles
6 cups of water (or stock if you have it)
1 TBSP mild yellow curry seasoning
2 tsp garam masala
2 tsp paprika
1  28 ounce can fire roasted diced tomatoes
sea salt to taste
1  14 ounce can coconut milk
2 TBSP toasted sesame oil
3 TBSP lime juice
6 (or so) cups of baby spinach leaves (about a half pound)
cilantro to garnish

Heat a generous splash each of sesame oil & olive oil in a large pot, saute onions until tender. Add carrots & garlic. Saute until carrots begin to soften. Add spices & stir until fragrant. Add 6 cups of water (or stock) & diced tomatoes. Add salt to taste. Simmer until carrots are tender. Add coconut milk, 2 TBSP sesame oil, lime juice & spinach leaves (you can use larger spinach leaves too, just chop it into  bite size pieces first). Simmer gently uncovered until spinach leaves are wilted. Taste & add a smidge more sea salt if necessary. Serve ladled over rice and sprinkled with cilantro.  

Joe & I mix a little of the broth with some spicier red curry or chipotle seasoning to drizzle onto ours….. so good!

And as a little side note, that I wish to not forget, my littlest asked me after making this soup (for the third time) "Did you build this?" when I said yes he told me, "I love it, this is my favorite soup."



14 thoughts on “Curry Soup

  1. Yummy!! Do you think squash or yams would be good in it? For me id have to replace the allergic to carrots ( for real lol )


  2. Thank you for this! I, because I am a moron, recently got a groupon to a spice company and bought a POUND of garam masala. I just don’t have enough recipes for curry, despite the fact that we love it. So, this is a big help! Gracias.
    Thanks for stopping by my wee blog and for having such a groovy corner of the interwebs yourself. Viva la like-minded creatures!


  3. Made this tonight–added mushrooms, bok choy and 1 tbsp fish sauce. AMAZING!! Both the hubby and I LOVED it (I think he’s eating right out of the pot now, in fact). Served over jasmine rice. Thought maybe a sweet potato would be a perfect addition next time. Thank you SO MUCH for sharing this!!! Yum!


  4. Oh my goodness, I have totally been there. It was a pound of parsley flakes. I have no idea what I was thinking….. it was like a gallon of parsley. Crazy! I also love garam masala rubbed onto a roasted chicken, tossed with olive oil & veggies & stirred into yogurt with diced cucumber, red onion & salt as a dip for pitas. (so good)


  5. You are too sweet, really. Yes on the sweet potatoes… we love to add those. And bok choy is a fabulous idea! I am so glad to hear you all enjoyed it…. it is a delicious soup for sure!


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