Indian Style Curry Soup
Dive into the rich and aromatic flavors of this comforting Indian Style Curry Soup, a vibrant one-pot dish that’s as nourishing as it is delicious. Packed with a luscious blend of spices like curry powder, cumin, turmeric, and coriander, this soup showcases the perfect harmony of warm, earthy flavors. Fresh vegetables like carrots, potatoes, and spinach are simmered alongside hearty chickpeas in a creamy coconut milk and vegetable broth base, creating a velvety texture and layers of taste. A squeeze of lime juice adds a refreshing brightness, while a garnish of fresh cilantro adds a burst of freshness. This gluten-free, vegan-friendly recipe is easy to prepare in just 45 minutes, making it a perfect weeknight dinner. Serve it with fluffy naan bread or steamed rice for a complete and satisfying meal that will transport your taste buds straight to India!
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 1 medium (finely chopped) onion
- 3 minced garlic cloves
- 1 tablespoon (freshly grated) ginger
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 0.5 teaspoon (adjust to taste) red chili flakes
- 2 medium (peeled and diced) carrot
- 1 large (peeled and cubed) potato
- 1 cup canned diced tomatoes
- 4 cups vegetable broth
- 1 cup coconut milk
- 1.5 cups cooked chickpeas
- 2 cups (fresh) spinach leaves
- 1 medium (juiced) lime
- 1 teaspoon (adjust to taste) salt
- 2 tablespoons (chopped, for garnish) fresh cilantro
- 1 optional (for serving) naan bread or steamed rice
Instructions
Heat vegetable oil in a large pot over medium heat.
Add finely chopped onion and sauté for 3-4 minutes until translucent.
Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
Add curry powder, ground cumin, ground turmeric, ground coriander, and red chili flakes. Stir to toast the spices for 30 seconds.
Add diced carrots and cubed potato to the pot, stirring to coat with the spice mixture.
Pour in the canned diced tomatoes and stir well.
Add vegetable broth, bring the mixture to a boil, then reduce the heat and simmer uncovered for 15-20 minutes, or until the vegetables are tender.
Stir in coconut milk and cooked chickpeas, simmering for an additional 5 minutes.
Add fresh spinach leaves and lime juice, stirring until the spinach has wilted.
Taste and adjust seasoning with salt as needed.
Serve hot, garnished with chopped cilantro. Pair with naan bread or steamed rice if desired.
Nutrition Facts
Calories |
2130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 25.6 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 7362 mg | 320% | |
| Total Carbohydrate | 320.9 g | 117% | |
| Dietary Fiber | 55.5 g | 198% | |
| Total Sugars | 73.6 g | ||
| Protein | 66.7 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 633 mg | 49% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 5617 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
