Healing Curry Soup
Warm vegetable and chickpea curry soup with turmeric, saffron and ginger. Easy swaps, barley option, and simple make-ahead tips.
This is from a book called Food Doctor that we found at our local library's annual used book sale. We like to put a dollop of soft fresh cheese or grate some cheddar into the center of our soup bowls befor ladeling in the hot soup. Like most soups the variations are endless.
Submitted by: Rosemarie Brooks from Union Grove, WI
Yield: 8 to 10 servings
- Spiced vegetable and chickpea soup using turmeric, ginger, saffron, and lemon for bright, warming flavor.
- Easy swaps: use sweet potato, add barley (increase liquid), or omit saffron; garnish with cheese or yogurt.
- Make ahead: stores 3 to 4 days in the fridge or freezes for a few months; reheat gently and add liquid if thick.
Spices
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Preparation Instructions:
thespicehouse.com
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Frequently Asked Questions
Is this soup vegan?
Yes. The base recipe is plant based. The book suggests adding a dollop of soft cheese or grated cheddar when serving, but you can skip that or use vegan cheese or plain dairy-free yogurt to keep it vegan.
Can I use dried chickpeas instead of canned?
Yes. Soak dried chickpeas overnight and cook until tender before adding. As a rule, 1 cup dried yields about 2 to 2.5 cups cooked, which replaces one 14-ounce can. You can also pressure cook dried chickpeas to speed this up.
What can I use if I do not have saffron?
Saffron adds a floral aroma and color. If you do not have it, you can omit it or use a pinch of turmeric for color plus a tiny pinch of smoked paprika for a hint of warmth. The soup will still taste great.
How do I add barley or other grains?
If you add barley, increase the liquid so you have about two parts liquid for every one part barley, as the recipe suggests. Add the barley when you add the potatoes and simmer until the grains are tender. If using quick-cooking grains, cut cooking time accordingly.
How can I make the soup less spicy?
Cut or omit the cayenne and use less curry powder to lower heat. Taste as you go and add lemon juice at the end to brighten the flavors without adding heat.
Can I make this in a slow cooker or Instant Pot?
Yes. For a slow cooker, combine ingredients and cook on low 6 to 8 hours or high 3 to 4 hours, adding delicate items like saffron and lemon near the end. For an Instant Pot, cook on high pressure for about 5 to 7 minutes, then quick release and add saffron and lemon.
Can I blend the soup to make it creamy?
Yes. For a creamier texture, remove a portion of the soup and puree it, or use an immersion blender to partially or fully purée the pot. Reserve some chickpeas or vegetables if you want a chunkier texture.
How should I store and reheat leftovers?
Refrigerate leftovers in an airtight container for 3 to 4 days. Freeze up to 2 to 3 months. Reheat gently on the stove and add a splash of water or stock if the soup has thickened. Add fresh lemon juice before serving to refresh the flavors.
Is this soup vegan?
Yes. The base recipe is plant based. The book suggests adding a dollop of soft cheese or grated cheddar when serving, but you can skip that or use vegan cheese or plain dairy-free yogurt to keep it vegan.
Can I use dried chickpeas instead of canned?
Yes. Soak dried chickpeas overnight and cook until tender before adding. As a rule, 1 cup dried yields about 2 to 2.5 cups cooked, which replaces one 14-ounce can. You can also pressure cook dried chickpeas to speed this up.
What can I use if I do not have saffron?
Saffron adds a floral aroma and color. If you do not have it, you can omit it or use a pinch of turmeric for color plus a tiny pinch of smoked paprika for a hint of warmth. The soup will still taste great.
How do I add barley or other grains?
If you add barley, increase the liquid so you have about two parts liquid for every one part barley, as the recipe suggests. Add the barley when you add the potatoes and simmer until the grains are tender. If using quick-cooking grains, cut cooking time accordingly.
How can I make the soup less spicy?
Cut or omit the cayenne and use less curry powder to lower heat. Taste as you go and add lemon juice at the end to brighten the flavors without adding heat.
Can I make this in a slow cooker or Instant Pot?
Yes. For a slow cooker, combine ingredients and cook on low 6 to 8 hours or high 3 to 4 hours, adding delicate items like saffron and lemon near the end. For an Instant Pot, cook on high pressure for about 5 to 7 minutes, then quick release and add saffron and lemon.
Can I blend the soup to make it creamy?
Yes. For a creamier texture, remove a portion of the soup and puree it, or use an immersion blender to partially or fully purée the pot. Reserve some chickpeas or vegetables if you want a chunkier texture.
How should I store and reheat leftovers?
Refrigerate leftovers in an airtight container for 3 to 4 days. Freeze up to 2 to 3 months. Reheat gently on the stove and add a splash of water or stock if the soup has thickened. Add fresh lemon juice before serving to refresh the flavors.
I absolutely love this soup. I have made it many times and usually add some chicken and himalayan salt. Instead of regular potatoes I add korean sweet potatoes. I also love curry so add a little extra. I double the recipe so we get to eat it for days!
This is excellent. I added some rotisserie chicken and it was a very hearty stew. All my coworkers loved the smell and asked for the recipe. Will definitely add to my recipe collection.
This soup is quick and easy to make, and it smells as awesome as it tastes! Do not overlook this recipe! I made it once with chickpeas for a heartier soup, and once without. Either way it is delicious! This recipe is definitely a keeper!