curry soup

<p>Coconut Curry Soup - this easy recipe can be made with almost ANY vegetables you have on hand! Silky-smooth and full of flavor. Vegetarian and vegan!</p>

Anything-You-Have Coconut Curry Soup

onion, chopped

garlic,

ginger,

red curry paste

turmeric

salt

sugar

baby yukon potatoes

coconut milk

vegetable broth

tofu

anything you have for fresh veggie toppings! see notes

PREP

Start smushing the tofu in that nifty TOFU PRESS. It&#8217;s amazing. (Or rig up some kind of system to press the water out of the tofu while you prepare the soup.)

SIMMER SOUP

Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger, and stir fry for a few minutes until fragrant. Don&#8217;t let the garlic burn or brown. Add the curry paste, turmeric, salt, and sugar. Stir fry for another few minutes. Add the potatoes, coconut milk, and broth. Simmer until the potatoes are soft.

BLEND SOUP

Allow to cool slightly (I can never wait very long&#8230;) then transfer to a blender and puree until smooth and silky. The soup should be rich and thick so that it coats the back of a spoon. Add in more water or broth (I think I ended up adding about 2-3 cups) to thin out the soup as needed.

FRY TOFU

Remove the tofu from the press and cut into small pieces. In the same pot, heat a little more oil and add the tofu, stir frying until light golden brown. Pour in a small amount of the pureed soup &#8211; it will sizzle and pop, and it will also give the tofu the most wonderful color and caramelized exterior. Remove from heat with the tofu is deep golden brown and crispy.

TOP AND SERVE

Top each serving of soup with fresh veggie toppings and crispy caramelized tofu and enjoy your luscious salad-meets-soup combo.

This is perfect! I'm the only person in my family who doesn't eat meat, so adding in the proteins and veggies when serving is genius! We added chickpeas, cauliflower and sweet potato rice,  peas, and sauteed chicken.

This soup looks so incredible, Lindsay!  I love all those colors!

So, two question:
One: Can I use your curry paste recipe here and just omit the onions, garlic, and ginger?

Two: can you tell me what kind of peeler you are using on your carrots? I totally need a new one.

https://www.youtube.com/watch?v=Oruu5b_zPYw

Coconut Curry Soup - this easy recipe can be made with almost ANY vegetables you have on hand! Silky-smooth and full of flavor. Vegetarian and vegan.

Full recipe: http://pinchofyum.com/anything-you-have-coconut-curry-soup

PRODUCTS (Amazon affiliate links)
Red Curry Paste: http://amzn.to/2lgbQZf
Turmeric: http://amzn.to/2kGDo6S
Coconut Milk: http://amzn.to/2lg4vZG
Vegetable Broth: http://amzn.to/2kPHHzh

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Coconut Curry Soup

This super fast and easy Curried Red Lentil and Pumpkin Soup is soul warming and flavorful. Inexpensive, vegan, flavorful, filling, and customizable!

Curried Red Lentil and Pumpkin Soup

olive oil (0.12)

yellow onion (0.31)

garlic (0.16)

Tbsp grated fresh ginger (0.10)

15 ounces. can pumpkin purée (2.00)

dry red lentils (1.34)

vegetable broth (0.78)

curry powder (or to taste) (0.30)

Dice the onion, mince the garlic, and grate the ginger (use a small hole cheese grater). Sauté the onion, garlic, and ginger in a large pot with the olive oil over medium heat until the onions are soft and transparent.

Add the pumpkin purée, red lentils, broth, and curry powder. Stir to combine.

Place a lid on the pot, turn the heat up to medium-high, and allow it to come to a boil. Once it reaches a boil, turn the heat down and simmer on low for 20 minutes, stirring occasionally. After 20 minutes the lentils should be soft and the soup slightly thickened.

Taste to adjust the curry powder or salt as needed, then serve.

Chicken Curry Soup is an Indian curry-flavored creamy chicken soup that’s going to have everyone going back for seconds.  Serve this curried chicken soup with crusty bread or over rice. If you&#039;re a fan of chicken mulligatawny soup, this soup is very similar.  [Instant Pot and Stovetop instructions included.]

Coconut Chicken Curry Soup

Tbsp ghee

onion (chopped)

garlic

Tbsp ginger (finely chopped)

jalapeno (sliced (optional))

Tbsp curry powder

salt ((or

tsp black pepper powder

chicken

chicken broth

tomatoes

baby spinach (chopped)

cilantro (chopped)

Select Saute mode and allow the Instant Pot to heat up.  Once the inner pot has heated up, add the butter or ghee.

Once the ghee has heated up, add onions and saute until light golden brown, about 2 to 3 minutes.

Add garlic, ginger, and jalapeno and cook mixture until fragrant, about 1 minute.

Press Cancel.  The spices will cook in the residual heat.

Add curry powder, salt and pepper and stir till fragrant, about 30 seconds**

Add chicken and stir to coat with the spice mixture.

Stir in 1/4 cup of broth to deglaze. There should be no brown bits stuck to the bottom of the inner pot.

Stir in remaining broth.  Add the tomatoes, but don&#039;t stir.

Close the Instant Pot lid and pressure cook on High Pressure for 5 minutes.

Allow the pressure to release naturally (NPR).  If you&#039;re pressed for time, after 10 to 15 minutes, release any remaining pressure.  [Read More: The Different Pressure Release Methods]

Press Cancel and open the Instant Pot.

Stir in spinach and coconut milk.

Cook soup in Saute mode until spinach wilts and soup is heated through.

Stir in cilantro and serve soup in individual soup bowls over rice or with crusty bread.

Instant Pot Pressure Cooker Instructions

Heat butter or ghee in a large heavy-bottomed pot over medium-high heat.

Add onion, garlic, ginger, and jalapeños to the pot.  Saute for a couple of minutes or until the onion is lightly browned.

Add curry powder, garlic and salt and stir until fragrant, about 30 seconds to a minute. 

Stir in chicken broth, tomatoes, and chicken.  Bring to a boil and reduce heat to medium.   Simmer for 10 minutes or until the chicken is cooked through.

Stir in the coconut milk and heat till the soup thickens.

Add the spinach and heat through till the spinach wilts.

Garnish with cilantro.

Stovetop Instructions

https://embed.mediavine.com/videos/gnygsuqr68qnzvdbytqe

Instant Pot Chicken Curry Soup is an Indian curry-flavored creamy chicken soup that's going to have everyone going back for seconds.  Made with chicken and spinach and finished with coconut milk, this soup is hearty and delicious and so easy to make.  Serve this curried Indian chicken soup with crusty bread or over rice.

Instant Pot Chicken Curry Soup

Hearty, comforting curry lentil soup with potatoes and kale! Big curry flavor in this 1-pot soup that comes together in less than 45 minutes. The perfect satisfying, healthy, plant-based meal.

Curried Kale, Potato &amp; Lentil Soup (1-Pot!)

Tbsp coconut oil ((or sub a neutral oil,

onion

ginger

carrots

sea salt + black pepper ((plus more to taste))

garlic, minced ((yields ~2 Tbsp as original recipe is written))

potatoes

Tbsp curry powder*

vegetable broth ((or store-bought- I like Imagine brand))

green lentils ((thoroughly rinsed and drained))

Tbsp coconut sugar ((optional // plus more to taste))

kale

chopped cilantro

Lemon juice

Bread or Flatbread

Heat a large pot over medium heat. Once hot, add oil, onion, ginger, and carrots. Season with a pinch each sea salt and black pepper and stir. Cook for 3-5 minutes, stirring frequently, until onions are soft and fragrant.

Add garlic and potatoes and stir. Cook for 3-4 minutes to brown slightly, and then add curry powder. Stir to coat. Cook 2 minutes more.

Add lesser amount of vegetable broth (5 cups or 1200 ml as original recipe is written // adjust if altering batch size) and increase heat to medium-high. Once at a low boil, add lentils, stir, and reduce heat to low. Simmer for 20-25 minutes, uncovered, or until lentils and potatoes are tender.

Taste and adjust seasonings, adding coconut sugar for a little sweetness (optional), more curry powder for intense curry flavor, or sea salt and pepper for more balance. I added more of each.

If the soup has thickened too much, add remaining vegetable broth (1 cup or 240 ml&nbsp;as original recipe is written // adjust if altering batch size) , stir, and cook until warmed through.

In the last few minutes of cooking, add the kale and cover to steam until tender but still vibrant green - about 2-3 minutes.

Serve immediately as is or with cilantro and fresh lemon juice (optional). This would also go well with my Easy Vegan Wheat Bread, or Garlic &amp; Herb Flatbread! Store leftovers in the refrigerator up to 5 days or in the freezer up to 1 month.

A warmly spiced red lentil soup that is great for chilly days. Simple to prepare with nourishing, plant-based ingredients!

Vegan Coconut Curry Lentil Soup

yellow onion

Tbsp. curry powder (I use mild)

coconut milk (regular, unsweetened)

can diced tomatoes (or petite diced, crushed, etc.)

red lentils (uncooked)

lacinato kale (or spinach)

Fresh lemon/lime juice, cilantro, cashews, vegan yogurt (plain & unsweetened)

Dice onion.

In a stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

Meanwhile, mince garlic and grate ginger.

When onion is translucent, add garlic, ginger, and curry powder. Stir and sauté 2-3 minutes.

Add coconut milk, diced tomatoes, broth, and red lentils (rinsed and drained).

Bring to a light boil. Then reduce heat, cover, and simmer for 25 minutes.

Add roughly chopped kale (or spinach) during the last 5 minutes. Salt/pepper to taste.

Can you believe 20 minutes is all it takes to get this healthy, vegan dinner on the table?! Loaded with fresh veggies and rich curry flavors, you'll feel good about serving this meal to your family!

20 Minute Vegan Curry Ramen

sesame oil

sugar snap peas

mushrooms

curry powder

(13.5 oz.) coconut milk

ramen noodles

lime

Kosher salt

cracked pepper

cilantro

jalapenos

Lime wedges

Heat oil in a large pot or dutch oven over medium heat.

Add carrots, peas and mushrooms along with a large pinch of salt and pepper. Cook for 3 minutes, stirring occasionally.

Add curry paste, curry powder, garlic and ginger and cook for 1 minute, stirring.

Stir in broth and coconut milk and season to taste with salt and pepper.

Turn heat to medium high and bring to a simmer.

Add ramen noodles and cook for 10 minutes or until noodles are al dente.

Garnish with cilantro, jalapeno and lime wedges.

I have made this many times and it does not disappoint! It’s delicious as is, but it can be easily customized by adding different veggies or toppings. Last night we added seaweed and some edamame and it was great.

This was very good.  We aren’t vegan and decided to cook some cut up chicken pieces and add to this. We also used chicken broth since that is what we had on hand. Next time I will use rice noodles in this dish; maybe I won’t have to separate those noodles out before storing leftovers! We loved the flavors in this dish, also added a little fish sauce at the table.

https://content.jwplatform.com/videos/kUjeRLW5.mp4

20 minutes is all it takes to get this healthy vegan curry ramen noodles on the dinner table! Loaded with fresh veggies and rich curry flavors, you’ll feel good about serving this meal to your family!

Vegan Curry Ramen Noodles

This Spicy Thai-Style Pumpkin and Butternut Ramen is the most DELICIOUS soup on the planet. For real. It&#x27;s packed with a spicy curry broth, tons of chewy ramen noodles, sweet butternut squash, and hearty shiitake mushrooms. So comforting.

Spicy Thai-Style Pumpkin and Butternut Ramen

coconut oil

onion,

tsp minced ginger

garlic cloves, minced

serrano

tsp kosher salt, divided

butternut squash

oz light coconut milk

pumpkin puree

tbsp red curry paste

chicken breasts chicken

oz *chinese ramen noodles (not fried from the package)

brown sugar

lime juice

In a large pot, heat coconut oil over a medium-high heat. Add onion sauté until softened, about 5 minutes. Add ginger and garlic, stir. Cook another minute.

Add mushrooms and chiles, sauté another 2-3 minutes. Add 1/2 teaspoon salt, stir. Stir in red curry paste. Cook for one minute. Stir in chicken broth, coconut milk, pumpkin puree and remaining 1 teaspoon salt. Stir until smooth. Add in the butternut squash and chicken. Reduce heat to a simmer until chicken is cooked through, 7-8 minutes or until it reaches an internal temperature of 165 degrees. Remove chicken from the pot and shred. 

Add chicken back to the pot along with noodles. Cook until noodles are pliable and soft. 

Season to taste with salt and pepper. Squeeze in some lime juice. Garnish with sliced chiles and cilantro. Enjoy!

Originated in Sapporo, Hokkaido, a northernmost island of Japan, Soup Curry is a light curry flavored soup served with fall-off-the-bone chicken and colorful vegetables that are flash fried to give the vibrant colors. It‘s relatively a new addition to the popular Japanese curry scene.

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Top 15 curry soup recipes from across the web

The most viewed curry soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Anything-You-Have Coconut Curry Sou...

Curried Red Lentil and Pumpkin Soup

Coconut Chicken Curry Soup

Curried Kale, Potato &amp; Lentil S...

Vegan Coconut Curry Lentil Soup

20 Minute Vegan Curry Ramen

Spicy Thai-Style Pumpkin and Butter...

Sapporo Soup Curry

Pumpkin Curry Soup Recipe

Creamy Curried Cauliflower Soup

Thai Red Curry Noodle Soup

Chickpea Curry Soup

Easy Butternut Squash Curry

Coconut Curry Vegetable Soup (Vegan...

Veggie Coconut Noodle Soup

The most viewed curry soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Curried Kale, Potato & Lentil S...