My second recipe on this blog is a super easy recipe for a beginner. I make this yummy curry soup often because it comes out really great and my toddler eats the chicken like candy when I add it in.
This is the simplified version, which you can modify to your liking. You can keep it vegetarian (as is) or add whatever protein you have on hand. Same with the veggies, just throw in whatever you’ve got. Great for using up veggies that might be going bad soon. I imagine 1.5 cups of veggies is a good serving size of veggies per person.
Curry Soup Base
- 4 1/2 cups of your choice fresh diced veggies
- 1 can unsweetened coconut milk
- 2 teaspoons choice curry paste
- 2 Turkish bay leaves
- 1/4 teaspoon fresh minced ginger (or ginger paste)
- 2 cloves fresh minced garlic (or 2 teaspoons garlic powder)
- 1/4 finely diced fresh onion (or 2 teaspoons onion powder)
- 1 teaspoon turmeric
- 2 tablespoons curry powder
- 1/4 teaspoon thyme
- 1/4 teaspoon rosemary leaves
- 2 1/2 cups your choice broth (chicken, beef, coconut, veggie, or other)
- 1/4 cup lemon juice
- 1 tablespoon coconut aminos
- Drizzle of olive oil
- Salt and pepper to taste
- Combine all the ingredients together in a medium to large pot and mix well.
- To begin, cook on high heat until liquid starts to boil.
- Once boiling, cover and lower heat to medium low. Let cook until veggies are soft.
- The longer it slow cooks the creamier it gets.
- Serve and enjoy!
This soup keeps well and you can even divide it into containers, freeze it, and reheat just what you need for a quick meal. If you add in chicken, shred it once it looks cooked. You’ll know it’s cooked because it will be easy to shred, then toss it back in for a bit longer so it absorbs all the flavors.
Once served, you can add other things, such as jalapeno slices, salad mix, or sliced radishes.
The possibilities are endless and so good! See below for pictures of other combinations using the same base:
Let me know how this turns out for you if you’ve try it!