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 onion, chopped; 3 garlic cloves, minced; 1 tbsp fresh ginger, grated; 1–2 tbsp curry powder or curry paste (red or yellow); 1 can (13.5 oz) coconut milk; 3 cups vegetable or chicken broth; 2 carrots, sliced; 1 bell pepper, chopped; 1 medium potato or sweet potato, diced; 1 can (15 oz) chickpeas or 1 cup cooked chicken; 1 tbsp lime juice; Salt and black pepper to taste; Fresh cilantro or parsley, chopped (for garnish); Optional: 1 cup spinach or green beans, chili flakes for heat

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This Curry Soup is a warm, comforting bowl full of bold flavors and nourishing ingredients. It features a rich, spiced broth infused with curry, coconut milk, and garlic—then packed with tender vegetables and protein of choice. Whether I make it light and brothy or thick and creamy, this soup is my go-to when I want something hearty yet wholesome.

Why You’ll Love This Recipe

I love how customizable and simple this soup is. It comes together quickly and fills the kitchen with cozy, aromatic smells. I can keep it vegetarian or add chicken, tofu, or shrimp depending on what I have on hand. The curry and coconut base gives it depth, while the veggies and herbs keep it fresh. It’s perfect for both busy weeknights and relaxing weekends. Curry Soup

Ingredients

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

Onion
Garlic
Ginger
Curry powder (or red/yellow curry paste)
Coconut milk
Vegetable or chicken broth
Carrots
Bell peppers
Potatoes or sweet potatoes
Chickpeas or cooked chicken
Olive oil or coconut oil
Lime juice
Salt and pepper
Fresh cilantro or parsley (for garnish)
Optional: spinach, green beans, chili flakes for heat

Directions

I heat oil in a large pot over medium heat and sauté the chopped onion, garlic, and ginger until softened and fragrant.
I stir in the curry powder (or paste) and toast it for a minute to deepen the flavor.
I pour in the broth and coconut milk, then bring it to a gentle simmer.
I add chopped vegetables—carrots, potatoes, bell peppers—and let them simmer until tender, about 15–20 minutes.
I stir in chickpeas (or my protein of choice) and simmer for another 5 minutes.
I finish with a squeeze of lime juice, adjust salt and pepper, and add fresh herbs before serving hot.

Servings and timing

This recipe makes about 4 generous servings. It takes 10 minutes to prep and about 25–30 minutes to cook, so I can have a warm, flavorful soup on the table in under 40 minutes.

Variations

I swap the chickpeas for shredded chicken, tofu, or shrimp for different protein options.
I use red curry paste for a spicier, Thai-inspired version.
I stir in spinach or kale at the end for an extra veggie boost.
For a creamier texture, I blend half of the soup before adding protein.
I sometimes serve it over rice or noodles to make it even more filling.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stove over low heat or in the microwave. If the soup thickens in the fridge, I add a splash of broth or water to loosen it. It also freezes well for up to 2 months. Curry Soup

FAQs

Can I use curry paste instead of powder?

Yes, I’ve made it with both. Curry paste adds more intense flavor—just adjust the amount based on how spicy it is.

Is this soup spicy?

It’s mildly spiced as written, but I add chili flakes or hot sauce when I want more heat.

Can I make this soup vegan?

Absolutely. I use vegetable broth, coconut milk, and chickpeas or tofu to keep it plant-based.

What vegetables work best?

I use whatever I have—carrots, bell peppers, sweet potatoes, green beans, spinach—they all work great.

Can I freeze this soup?

Yes, I let it cool completely, then freeze in individual portions. It reheats well and still tastes great.

Conclusion

This Curry Soup is one of my favorite comfort meals when I want something nourishing, flavorful, and easy to make. It’s warm, creamy, and full of spice—and always leaves me feeling full and satisfied. Whether I keep it simple or load it up with extras, this soup is always a win in my kitchen.