25+ Irresistible Curry Soup Recipes to Spice Up Your Meals

Curry soup is the perfect comfort food that brings together the richness of spices, the warmth of hearty ingredients, and the soul-soothing creaminess of a well-cooked broth.

Whether you’re craving something spicy, creamy, or light, curry soups offer endless possibilities to suit every taste.

From vegetables to chicken, lentils to seafood, the world of curry soups is as diverse as the spices that define them.

If you’ve been on the hunt for new ideas to elevate your soup game, look no further!

We’ve compiled a list of 25+ curry soup recipes that promise to bring bold flavors and satisfying textures to your table.

These recipes range from vegan and vegetarian options to hearty meat-based soups, offering something for every palate.

Whether you’re looking for a quick weeknight meal or a dish to impress guests, these curry soups are sure to spice up your kitchen routine.

25+ Irresistible Curry Soup Recipes to Spice Up Your Meals

Curry soups are more than just a meal; they are a journey through layers of aromatic spices, comforting textures, and vibrant flavors.

With these 25+ curry soup recipes, you can experiment with new ingredients, spice levels, and cooking methods to find your perfect bowl of soup.

Each recipe offers a unique twist on the classic curry, bringing fresh ideas to your table while satisfying your cravings for bold, comforting flavors.

From hearty stews to light broths, these curry soups will warm you from the inside out.

So grab your favorite ingredients, fire up your stove, and let the curry magic unfold in your kitchen!

Creamy Coconut Chicken Curry Soup

This Creamy Coconut Chicken Curry Soup is a delightful blend of tender chicken, aromatic spices, and rich coconut milk. Perfect for a cozy night in, this soup is both comforting and satisfying, offering a burst of flavors that will transport you to a tropical paradise with every spoonful.

Ingredients:

• 1 lb chicken breast, diced
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 can (14 oz) coconut milk
• 4 cups chicken broth
• 2 carrots, sliced
• 1 red bell pepper, diced
• 1 cup frozen peas
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and ginger, and cook for another minute until fragrant.
3. Stir in the curry powder, cumin, coriander, and turmeric. Cook for 1-2 minutes, allowing the spices to release their aromas.
4. Add the diced chicken and cook until browned on all sides.
5. Pour in the coconut milk and chicken broth, and bring to a simmer.
6. Add the carrots and red bell pepper. Simmer for 20 minutes, until the vegetables are tender.
7. Stir in the frozen peas and cook for an additional 5 minutes.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh cilantro and lime wedges on the side.

The Creamy Coconut Chicken Curry Soup is a comforting dish that combines the warmth of spices with the creaminess of coconut milk. It’s a versatile soup that can be enjoyed as a hearty meal on its own or paired with some crusty bread. The freshness of cilantro and a squeeze of lime add a perfect finishing touch, making each bowl a delightful experience.

Thai Red Curry Shrimp Soup

Thai Red Curry Shrimp Soup is a vibrant and aromatic dish that brings together the bold flavors of red curry paste, succulent shrimp, and creamy coconut milk. This soup is not only delicious but also quick and easy to make, making it an ideal option for a weeknight dinner that feels indulgent and special.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp red curry paste
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 cup mushrooms, sliced
• 1 red bell pepper, sliced
• 1 cup snap peas
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• Juice of 1 lime
• Fresh basil leaves, chopped (for garnish)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and red curry paste, and cook for another minute, stirring well.
3. Pour in the coconut milk and vegetable broth, and bring to a simmer.
4. Add the mushrooms, red bell pepper, and snap peas. Cook for 10 minutes, until the vegetables are tender.
5. Stir in the fish sauce, brown sugar, and lime juice.
6. Add the shrimp and cook for 3-4 minutes, until the shrimp are pink and cooked through.
7. Serve hot, garnished with fresh basil and cilantro.

Thai Red Curry Shrimp Soup is a beautifully balanced dish that highlights the harmonious flavors of Thai cuisine. The sweetness of the coconut milk, the spiciness of the red curry paste, and the freshness of the lime and herbs come together to create a truly memorable meal. Perfect for impressing guests or treating yourself to a delicious dinner, this soup is a must-try.

Spicy Lentil Curry Soup

Spicy Lentil Curry Soup is a hearty and nutritious option that packs a punch with its bold spices and rich flavors. Loaded with lentils, vegetables, and aromatic spices, this vegan soup is both satisfying and healthy, making it a great choice for a wholesome meal.

Ingredients:

• 1 cup red lentils, rinsed
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• Salt and pepper to taste
• Fresh spinach leaves (optional)
• Fresh cilantro, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and ginger, and cook for another minute until fragrant.
3. Stir in the curry powder, cumin, coriander, and cayenne pepper. Cook for 1-2 minutes, allowing the spices to release their aromas.
4. Add the lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Add the carrots, celery, and zucchini. Cook for an additional 15 minutes, until the lentils and vegetables are tender.
6. Season with salt and pepper to taste.
7. If using, stir in the fresh spinach leaves just before serving.
8. Serve hot, garnished with fresh cilantro and lemon wedges on the side.

Spicy Lentil Curry Soup is a wonderful blend of spices and textures, providing a hearty and nutritious meal that’s perfect for any time of the year. The lentils and vegetables make it filling, while the spices add a depth of flavor that is truly satisfying. This soup is an excellent way to enjoy a healthy, plant-based meal that doesn’t compromise on taste.

Creamy Tomato Curry Soup

Creamy Tomato Curry Soup is a rich and flavorful dish that combines the tangy sweetness of tomatoes with the warmth of curry spices. This soup is perfect for a cozy lunch or dinner, offering a creamy texture and a satisfying blend of flavors that will delight your taste buds.

Ingredients:

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1 can (28 oz) crushed tomatoes
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 tbsp sugar
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Crusty bread (for serving)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and ginger, and cook for another minute until fragrant.
3. Stir in the curry powder, cumin, coriander, and cayenne pepper. Cook for 1-2 minutes, allowing the spices to release their aromas.
4. Add the crushed tomatoes, coconut milk, and vegetable broth. Bring to a simmer.
5. Stir in the sugar, and season with salt and pepper to taste.
6. Simmer for 20 minutes, allowing the flavors to meld together.
7. Using an immersion blender, blend the soup until smooth and creamy.
8. Serve hot, garnished with fresh cilantro and a side of crusty bread.

Creamy Tomato Curry Soup is a delightful fusion of classic tomato soup and bold curry flavors. The coconut milk adds a luxurious creaminess that balances the spices perfectly. This soup is a comforting and flavorful dish that can be enjoyed on its own or paired with your favorite bread for a complete meal.

Butternut Squash Curry Soup

Butternut Squash Curry Soup is a luscious and warming dish that combines the natural sweetness of butternut squash with the aromatic spices of curry. This soup is perfect for fall and winter, providing a nutritious and delicious way to enjoy the season’s best produce.

Ingredients:

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 large butternut squash, peeled and cubed
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Pumpkin seeds (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and ginger, and cook for another minute until fragrant.
3. Stir in the curry powder, cumin, and coriander. Cook for 1-2 minutes, allowing the spices to release their aromas.
4. Add the butternut squash, coconut milk, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until the squash is tender.
5. Using an immersion blender, blend the soup until smooth and creamy.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley and pumpkin seeds.

Butternut Squash Curry Soup is a comforting and hearty dish that showcases the best of autumn flavors. The creamy texture and rich spices make it a perfect meal for chilly days. Garnished with fresh parsley and crunchy pumpkin seeds, this soup is not only delicious but also visually appealing.

Curried Cauliflower and Potato Soup

Curried Cauliflower and Potato Soup is a flavorful and hearty dish that combines tender cauliflower and potatoes with aromatic curry spices. This vegan soup is perfect for a filling lunch or dinner, offering a nutritious and delicious way to enjoy a plant-based meal.

Ingredients:

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 head cauliflower, chopped
• 3 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and ginger, and cook for another minute until fragrant.
3. Stir in the curry powder, turmeric, and cumin. Cook for 1-2 minutes, allowing the spices to release their aromas.
4. Add the cauliflower, potatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until the vegetables are tender.
5. Stir in the coconut milk and season with salt and pepper to taste.
6. Using an immersion blender, blend the soup until smooth and creamy.
7. Serve hot, garnished with fresh cilantro.

Curried Cauliflower and Potato Soup is a delicious and nourishing dish that combines the earthy flavors of cauliflower and potatoes with the warmth of curry spices. The coconut milk adds a creamy richness that makes this soup both comforting and satisfying. Perfect for a cozy meal, this soup is a great way to enjoy a healthy, plant-based dish that’s full of flavor.

Moroccan Chickpea Curry Soup

Moroccan Chickpea Curry Soup is a fragrant and hearty dish that combines the robust flavors of Moroccan spices with the creamy texture of chickpeas. This vegan soup is both nourishing and flavorful, making it an ideal choice for a wholesome and satisfying meal.

Ingredients:

• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• 1/2 tsp cayenne pepper
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and ginger, and cook for another minute until fragrant.
3. Stir in the cumin, coriander, cinnamon, turmeric, and cayenne pepper. Cook for 1-2 minutes, allowing the spices to release their aromas.
4. Add the chickpeas, diced tomatoes, and vegetable broth. Bring to a simmer.
5. Add the carrots, celery, and zucchini. Cook for 20-25 minutes, until the vegetables are tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro and lemon wedges on the side.

Moroccan Chickpea Curry Soup is a wonderfully aromatic and hearty dish that brings the exotic flavors of Morocco to your kitchen. The combination of spices, chickpeas, and vegetables creates a rich and satisfying meal that is both healthy and delicious. Perfect for a cozy night in, this soup is sure to become a favorite.

Thai Green Curry Vegetable Soup

Thai Green Curry Vegetable Soup is a vibrant and aromatic dish that features a medley of fresh vegetables in a rich and spicy green curry broth. This vegan soup is perfect for those who love bold flavors and a bit of heat, offering a delicious and nutritious meal that’s easy to prepare.

Ingredients:

• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp green curry paste
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 cup broccoli florets
• 1 cup snap peas
• 1 red bell pepper, sliced
• 1 cup mushrooms, sliced
• 1 zucchini, sliced
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• Juice of 1 lime
• Fresh basil leaves, chopped (for garnish)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and green curry paste, and cook for another minute, stirring well.
3. Pour in the coconut milk and vegetable broth, and bring to a simmer.
4. Add the broccoli, snap peas, bell pepper, mushrooms, and zucchini. Cook for 10-15 minutes, until the vegetables are tender.
5. Stir in the soy sauce, brown sugar, and lime juice.
6. Serve hot, garnished with fresh basil and cilantro.

Thai Green Curry Vegetable Soup is a delightful and aromatic dish that brings the bold flavors of Thai cuisine to your table. The combination of fresh vegetables, spicy green curry, and creamy coconut milk creates a soup that is both vibrant and satisfying. This soup is perfect for a quick and easy dinner that is both healthy and delicious.

Indian Spiced Lentil and Spinach Soup

Indian Spiced Lentil and Spinach Soup is a nutritious and flavorful dish that combines the earthy flavors of lentils with the warmth of Indian spices and the freshness of spinach. This vegan soup is hearty and satisfying, making it a perfect choice for a wholesome meal that is both delicious and nourishing.

Ingredients:

• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1 cup red lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 2 cups fresh spinach leaves
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and ginger, and cook for another minute until fragrant.
3. Stir in the cumin, coriander, turmeric, and cinnamon. Cook for 1-2 minutes, allowing the spices to release their aromas.
4. Add the lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until the lentils are tender.
5. Stir in the fresh spinach leaves and cook for another 2-3 minutes, until wilted.
6. Add the lemon juice and season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

Indian Spiced Lentil and Spinach Soup is a delicious and nutritious dish that combines the rich flavors of Indian spices with the earthy goodness of lentils and spinach. This hearty soup is perfect for a satisfying meal that is both healthy and full of flavor. Enjoy it with a side of naan or rice for a complete and wholesome dining experience.

Spicy Sweet Potato and Coconut Curry Soup

Spicy Sweet Potato and Coconut Curry Soup is a delightful blend of sweet, spicy, and creamy flavors. This vegan soup combines the natural sweetness of sweet potatoes with the heat of curry spices and the rich creaminess of coconut milk, creating a comforting and satisfying meal perfect for any time of year.

Ingredients:

• 2 tbsp coconut oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp red curry paste
• 1 tsp ground cumin
• 4 cups sweet potatoes, peeled and cubed
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 tbsp lime juice
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Crushed peanuts (for garnish)

Instructions:

1. Heat the coconut oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and ginger, and cook for another minute until fragrant.
3. Stir in the red curry paste and cumin. Cook for 1-2 minutes, allowing the spices to release their aromas.
4. Add the sweet potatoes, coconut milk, and vegetable broth. Bring to a simmer.
5. Cook for 20-25 minutes, until the sweet potatoes are tender.
6. Using an immersion blender, blend the soup until smooth and creamy.
7. Stir in the lime juice and season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro and crushed peanuts.

Spicy Sweet Potato and Coconut Curry Soup is a harmonious blend of flavors that will warm your soul and delight your taste buds. The combination of sweet potatoes, curry spices, and coconut milk creates a rich and creamy soup that is both comforting and satisfying. Perfect for a cozy night in or as a starter for a special meal.

Red Lentil and Carrot Curry Soup

Red Lentil and Carrot Curry Soup is a nutritious and flavorful dish that combines the earthy goodness of red lentils with the natural sweetness of carrots and the warmth of curry spices. This vegan soup is hearty, healthy, and perfect for a filling lunch or dinner.

Ingredients:

• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 cup red lentils, rinsed
• 4 cups carrots, peeled and diced
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and ginger, and cook for another minute until fragrant.
3. Stir in the curry powder, turmeric, and cumin. Cook for 1-2 minutes, allowing the spices to release their aromas.
4. Add the red lentils, carrots, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until the carrots and lentils are tender.
5. Using an immersion blender, blend the soup until smooth and creamy.
6. Stir in the coconut milk and lemon juice. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

Red Lentil and Carrot Curry Soup is a delicious and nourishing meal that brings together the wholesome flavors of lentils and carrots with the warmth of curry spices. The addition of coconut milk adds a creamy richness that makes this soup both comforting and satisfying. Enjoy it as a hearty lunch or dinner that is as healthy as it is tasty.

Curried Pumpkin and Red Pepper Soup

Curried Pumpkin and Red Pepper Soup is a vibrant and flavorful dish that combines the earthy sweetness of pumpkin with the smoky sweetness of red peppers and the warmth of curry spices. This vegan soup is perfect for fall, offering a delicious way to enjoy seasonal produce.

Ingredients:

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tsp curry powder
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 4 cups pumpkin puree
• 2 red bell peppers, roasted and chopped
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tbsp maple syrup
• Salt and pepper to taste
• Fresh sage, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and ginger, and cook for another minute until fragrant.
3. Stir in the curry powder, smoked paprika, and cinnamon. Cook for 1-2 minutes, allowing the spices to release their aromas.
4. Add the pumpkin puree, roasted red peppers, and vegetable broth. Bring to a simmer.
5. Cook for 15-20 minutes, allowing the flavors to meld together.
6. Using an immersion blender, blend the soup until smooth and creamy.
7. Stir in the coconut milk and maple syrup. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh sage.

Curried Pumpkin and Red Pepper Soup is a delightful and vibrant dish that captures the essence of fall flavors. The combination of pumpkin, red peppers, and curry spices creates a rich and satisfying soup that is both comforting and nourishing. Perfect for a cozy evening or a festive gathering, this soup is sure to impress with its depth of flavor and beautiful presentation.

Creamy Coconut and Cauliflower Curry Soup

Creamy Coconut and Cauliflower Curry Soup is a rich and velvety soup that combines the subtle flavors of cauliflower with the creamy texture of coconut milk and the warming depth of curry spices. This vegan-friendly soup is perfect for those who enjoy a smooth, hearty meal with a hint of spice, making it both comforting and satisfying.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tbsp curry powder
• 1 large cauliflower, chopped into florets
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• 1 tbsp lime juice (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and ginger, cooking for another 1 minute until fragrant.
3. Stir in the turmeric, cumin, and curry powder, cooking for 1-2 minutes to allow the spices to bloom.
4. Add the cauliflower florets and vegetable broth. Bring to a boil, then lower the heat and simmer for 20 minutes, until the cauliflower is tender.
5. Use an immersion blender to blend the soup until smooth and creamy.
6. Stir in the coconut milk and season with salt and pepper to taste. Add lime juice for an extra burst of flavor.
7. Serve hot, garnished with fresh cilantro.

Creamy Coconut and Cauliflower Curry Soup is a wonderfully smooth and comforting dish, offering a rich, velvety texture and a delightful combination of curry spices. This vegan soup is a great choice for anyone seeking a nourishing meal with minimal effort. The coconut milk adds a creamy base while the cauliflower provides the perfect backdrop for the aromatic flavors, making it a wholesome and satisfying option for lunch or dinner.

Spicy Chicken and Coconut Curry Soup

Spicy Chicken and Coconut Curry Soup is a flavorful and satisfying dish that combines tender chicken with a rich coconut curry broth. The heat from the spices, along with the creaminess of coconut milk, creates a deliciously comforting soup that is perfect for chilly evenings. This recipe is ideal for those who crave a little spice and a lot of flavor in their meals.

Ingredients:

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breast, cubed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp red curry paste
• 1 can (14 oz) coconut milk
• 4 cups chicken broth
• 1 cup diced tomatoes
• 1 cup baby carrots, sliced
• 1 bell pepper, chopped
• 1 tbsp fish sauce (optional)
• 1 tbsp brown sugar
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken and cook until browned on all sides. Remove and set aside.
2. In the same pot, add the onion and cook until softened, about 5 minutes.
3. Add the garlic, ginger, and red curry paste, cooking for 1 minute to release the flavors.
4. Stir in the coconut milk, chicken broth, diced tomatoes, carrots, bell pepper, fish sauce, and brown sugar. Bring to a simmer.
5. Return the chicken to the pot, and cook for 15-20 minutes until the chicken is fully cooked and the vegetables are tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro and lime wedges on the side.

Spicy Chicken and Coconut Curry Soup is an ideal dish for those who enjoy a balance of heat and richness in their meals. The combination of tender chicken, vibrant vegetables, and aromatic spices creates a flavorful broth that is both hearty and satisfying. The coconut milk adds a creamy texture, while the lime wedges and cilantro bring freshness to each spoonful. This soup is perfect for a filling dinner that packs a punch of flavor.

Butternut Squash and Apple Curry Soup

Butternut Squash and Apple Curry Soup is a sweet and savory combination that perfectly marries the creamy texture of roasted butternut squash with the tart sweetness of apples, all enhanced by a touch of curry spice. This vegan soup is both comforting and refreshing, making it an excellent choice for a fall or winter meal.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 4 cups butternut squash, peeled and cubed
• 2 apples, peeled, cored, and chopped
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Fresh sage, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes in olive oil and season with salt and pepper. Roast on a baking sheet for 25-30 minutes, until soft and caramelized.
2. Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, ginger, and curry powder, cooking for another 1 minute to release the spices’ aroma.
4. Stir in the roasted butternut squash, apples, and vegetable broth. Bring to a boil, then simmer for 15-20 minutes, until the apples are tender.
5. Use an immersion blender to blend the soup until smooth and creamy.
6. Stir in the coconut milk, and season with salt and pepper to taste.
7. Serve hot, garnished with fresh sage.

Butternut Squash and Apple Curry Soup is the perfect fall dish that combines sweet and savory flavors into a comforting and velvety bowl of goodness. The roasted squash and apples create a depth of sweetness that pairs wonderfully with the warm curry spices and creamy coconut milk. This soup is both nourishing and delicious, making it a great choice for a light yet satisfying meal, especially on a cool evening.

Note: More recipes are coming soon!