75 curry soup recipes

Tender microwave salmon ring with bread crumb texture and curry-lemon flavor, topped with creamy dill sauce for retro-style fish dinners in 25 minutes.

Grilled venison steaks rubbed with paprika, cumin, coriander, curry, and cayenne, then served with avocado-coriander cream. Bold spice rub tames the gaminess of wild game.

Creamy blended soup combining white and sweet potatoes with curry, turmeric and fresh mint, sautéed with leeks for a vibrant, high-fiber vegetarian soup.

Using fresh Tamarind pods make your own fresh homemade tamarind paste. You can use it in Indian cooking, Thai, Jamaican and Mexican. Add a spoonful to flavor curry, soups or even into meat taco mixes. In India it is used for a soft drink. Sort of like iced tea with an interesting tang or zing.

Creamy vegan butternut squash soup blended with blanched almonds for a dairy-free silky texture, finished with curry powder and topped with pepitas, parsley and cherry tomato halves. No cream, no dairy, all velvet.

Bacon potato-broccoli soup blends crispy bacon, potatoes and onion into a creamy pureed base, then folds in broccoli florets for a chunky finish. A weeknight bowl with smoky depth and a whisper of curry.

Simple curry-spiced yeast bread with garlic and parsley for aromatic flavor that pairs beautifully with Indian curries, soups, or as unique sandwich bread.

Mulligatawny stew with curried chicken thighs, lentils, potatoes, and apple cider, finished with yogurt and fresh apple. A hearty Anglo-Indian soup with layers of warm spice.

Chickpea and spinach soup spices a creamy chickpea base with curry, cardamom, and nutmeg, then folds in tender wilted spinach. Vegetarian, lightly creamy from skim milk and a partial puree, ready in under an hour.

Homemade coconut milk from fresh coconut and boiling water. A simple 2-ingredient method for thick or thin coconut milk used in curries, soups, and desserts.

Laksa lemak with thick rice noodles, shrimp, bean sprouts, and cucumber in a rich coconut curry broth. A classic Malaysian noodle soup where the shrimp poaching liquid becomes the base of the laksa gravy.