Curry soup is a warm, fragrant, and comforting dish that’s packed with bold spices, creamy texture, and hearty ingredients. Whether I make it with vegetables, lentils, or protein like chicken or tofu, it’s a one-pot meal that brings together rich curry flavors in every spoonful. I love how it fills the kitchen with an inviting aroma and comes together so easily.

Why You’ll Love This Recipe

I love how versatile and forgiving this soup is—I can load it with whatever I have on hand, and it always turns out flavorful. The base is creamy and spiced just right, making it both nourishing and satisfying. It’s great for meal prep, freezes well, and tastes even better the next day. Whether I serve it over rice or eat it on its own, this curry soup is a go-to when I want something warm and wholesome.

Ingredients

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

Onion
Garlic
Fresh ginger
Carrots
Potatoes or sweet potatoes
Coconut milk (full-fat for creaminess)
Vegetable broth or chicken broth
Curry powder or curry paste (red or yellow)
Olive oil or coconut oil
Salt and black pepper
Optional: chickpeas, lentils, spinach, or cooked chicken or tofu
Optional: lime juice and fresh cilantro for garnish

Directions

I heat oil in a large pot over medium heat, then sauté the chopped onion until soft and translucent.
I add the garlic and ginger, cooking for another minute until fragrant.
I stir in the curry powder (or paste) and cook for 30 seconds to bloom the spices.
I add chopped carrots and potatoes, stirring to coat them in the spices.
I pour in the broth and bring everything to a boil.
I reduce the heat and simmer for about 15–20 minutes, or until the vegetables are tender.
I stir in the coconut milk and let the soup simmer for another 5–10 minutes.
I taste and adjust the seasoning with salt, pepper, or extra curry if needed.
I finish with a squeeze of lime juice and garnish with fresh cilantro before serving.

Servings and timing

This recipe makes about 4–6 servings. It takes around 10–15 minutes to prep and 25–30 minutes to cook. From start to finish, I can have this curry soup on the table in about 40–45 minutes.

Variations

Sometimes I add canned chickpeas or cooked lentils to bulk up the soup and make it more filling. For a green boost, I stir in spinach or kale at the end. I’ve also made it with cauliflower, bell peppers, or zucchini depending on what’s in the fridge. If I want a protein-rich version, I add shredded chicken or tofu cubes. For extra heat, I stir in red pepper flakes or a splash of hot sauce.

storage/reheating

I store the soup in an airtight container in the fridge for up to 4 days. It reheats well on the stovetop or in the microwave, and the flavors deepen over time. For longer storage, I freeze it in individual portions for up to 2 months. I let it thaw overnight in the fridge and reheat gently to keep the texture smooth.

FAQs

Can I use curry paste instead of curry powder?

Yes, I use either depending on what I have. Curry paste gives a stronger, more complex flavor, while curry powder is milder and easier to adjust.

Is this soup spicy?

It depends on the curry I use. I can make it mild or spicy by choosing a mild curry blend or adding chili for more heat.

Can I make this soup vegan?

Yes, I use vegetable broth and skip any animal-based ingredients. Coconut milk keeps it rich and creamy without dairy.

Can I blend the soup for a smoother texture?

Absolutely. Sometimes I blend half of it or all of it with an immersion blender for a silky finish. I leave it chunky when I want more texture.

What should I serve with curry soup?

I often enjoy it with warm naan bread, over steamed rice, or with a side of roasted vegetables or a light salad.

Conclusion

Curry soup is one of those recipes I keep in my back pocket for busy nights and cozy evenings alike. It’s warming, flavorful, and endlessly flexible. I love how it brings comfort with every bite and makes a satisfying meal out of simple ingredients. Once I start making it regularly, it becomes a staple in my weekly rotation.