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Curry Soup

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This creamy curry soup is warm, fragrant, and packed with bold flavor. Made with coconut milk, curry spices, and hearty vegetables like potatoes and carrots, it’s a healthy and comforting one-pot meal. Easily customizable with lentils, chickpeas, tofu, or chicken, this soup is perfect for meal prep and naturally gluten-free and dairy-free.

Ingredients

  • 1 tbsp olive oil or coconut oil
  • 1 medium onion, chopped
  • 2–3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 2 carrots, chopped
  • 2 medium potatoes or sweet potatoes, diced
  • 2–3 tbsp curry powder or 2 tbsp red/yellow curry paste
  • 4 cups vegetable broth or chicken broth
  • 1 can (13.5 oz) full-fat coconut milk
  • Salt and black pepper, to taste
  • Optional: 1 cup chickpeas or cooked lentils
  • Optional: 1 cup spinach or kale
  • Optional: 1 cup shredded chicken or tofu cubes
  • Optional: Lime juice and chopped fresh cilantro, for garnish

Instructions

  1. Heat oil in a large pot over medium heat. Sauté onion until translucent.
  2. Add garlic and ginger; cook for 1 minute until fragrant.
  3. Stir in curry powder or paste; cook for 30 seconds to bloom the spices.
  4. Add carrots and potatoes, stirring to coat with spices.
  5. Pour in broth; bring to a boil.
  6. Reduce heat and simmer for 15–20 minutes, until vegetables are tender.
  7. Stir in coconut milk and simmer for another 5–10 minutes.
  8. Add chickpeas, greens, or protein if using, and heat through.
  9. Season with salt and pepper to taste. Finish with lime juice and garnish with cilantro.

Notes

  • Use curry paste for a bolder flavor, or curry powder for a milder version.
  • Add lentils, chickpeas, tofu, or chicken for more protein.
  • Stir in spinach or kale at the end for added nutrients.
  • Blend partially or fully for a smoother soup texture.
  • Great served over rice or with naan bread.

Nutrition

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