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Curry Soup

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This Curry Soup is a cozy, flavorful dish made with a spiced coconut broth, hearty vegetables, and your choice of protein. It’s warm, nourishing, and comes together quickly for a comforting weeknight meal.

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

Instructions

  1. Heat oil in a large pot over medium heat. Sauté onion, garlic, and ginger for 2–3 minutes until fragrant and softened.
  2. Stir in curry powder or paste and cook for 1 minute to release flavor.
  3. Add coconut milk and broth. Bring to a gentle simmer.
  4. Add carrots, potatoes, and bell pepper. Simmer for 15–20 minutes until vegetables are tender.
  5. Stir in chickpeas (or cooked chicken) and optional greens. Simmer for another 5 minutes.
  6. Finish with lime juice. Adjust salt, pepper, and spice to taste.
  7. Serve hot, garnished with fresh herbs.

Notes

  • Use curry paste for a deeper, spicier flavor.
  • Add cooked rice or noodles to make it heartier.
  • Blending part of the soup creates a creamier texture.
  • Use tofu for a vegan protein option.
  • Freezes well—cool before freezing and store up to 2 months.

Nutrition

Find it online: https://recipesbyliza.com/curry-soup/