Creamy Golden Curry Soup Recipes

CREAMY GOLDEN CURRY SOUP

Steps:

• In a large dutch oven, heat olive oil on low flame
• When oil is warmed add garlic, ginger and habanero - saute for 1- 2 minutes
• Add all spices, tomato sauce, sweet potatoes, chickpeas and lentils - saute for 2 minutes
• Add coconut milk, lime juice and water - stir to combine
• Increase the heat to medium flame
• When there is a light simmer, cover with a lid and lower temp to low-medium flame
• Allow to cook for about 30 minutes, stirring occasionally
• You know the soup is ready when the chickpeas, lentils and sweet potatoes are easily mashed with a fork
• Remove soup from heat and sprinkle in the raw turmeric
• Using an immersion blender, blend the entire soup together to create a creamy golden color*
• Top with toasted cashews, purple onion, lime, cilantro and coconut cream

EASY CHICKEN CURRY

Steps:

• Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute.
• Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.

CREAMY CHICKEN CURRY SOUP

Steps:

• Combine curry powder, turmeric, cayenne pepper, smoked paprika, garam masala, and cumin in a large saucepan or Dutch oven. Stir spice mixture constantly over low heat until warm and fragrant, 3 to 4 minutes. Be careful not to let the spices burn. Add olive oil and stir to combine all the spices with the oil.
• Increase heat to medium and add chopped onion. Cook and stir, 3 to 4 minutes. Add garlic and ginger, stirring, about 2 minutes longer. Pour in chicken stock and season with salt and pepper. Stir to get all the spices from the bottom of the pan into the stock. Add potatoes and carrots, bring to a boil, and cover. Reduce heat to a simmer, and cook for about 20 minutes.
• Return heat to medium and add cooked chicken, coconut milk, and green beans. Bring to a boil and cook for 1 to 2 minutes, stirring to make sure coconut milk is well blended into the soup. Ladle into bowls and serve warm.