Indian Curry Soup Recipes

18 EASY INDIAN SOUPS

18 Easy Indian Soups image

These Indian soup recipes will kick off your meal with a bang! From broth-based soups to creamy soups to soups full of spice, get a true taste of India with these easy dishes.

Provided by insanelygood

Number Of Ingredients 18

Ingredients

Palak Soup
Mulligatawny Soup
Indian Tomato Soup
Garam Masala Carrot Soup
Indian Lentil Soup
Indian Chickpea Soup
Paneer Soup
Chicken Tikka Masala Soup
Indian Cream of Mushroom Soup
Hot and Sour Soup
Indian Spiced Pumpkin Soup
Tomato Lime Indian Soup
Curried Cauliflower Soup
Vegetable Soup
Manchow Soup
Indian Butternut Squash Curry Soup
Noodle Soup with Mixed Vegetables
Aloo Curry (Indian Potato Soup)

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep an Indian soup in 30 minutes or less!

Nutrition Facts :

CURRIED CHICKEN SOUP

Curried Chicken Soup image

My German mother would occasionally cook dishes that were not traditional German recipes. One of my favorites was her Curry Chicken Soup. I've added my own touches to it, such as the chickpeas, coconut milk and fresh cilantro.-Deanna Hindenach, Paw Paw, Michigan

Provided by Taste of Home

Categories Lunch

Time 1h15m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 16

Ingredients

4 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
3 medium carrots, chopped
1 medium sweet red pepper, chopped
1 small onion, chopped
2 tablespoons olive oil
1 garlic clove, minced
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) chicken broth
1 can (14-1/2 ounces) diced tomatoes, drained
1 cup water
1 can (13.66 ounces) coconut milk
3/4 cup minced fresh cilantro

Steps:

In a large shallow dish, combine the curry, salt, pepper and cayenne. Add chicken, a few pieces at a time, and turn to coat., In a large saucepan over medium heat, cook the chicken, carrots, red pepper and onion in oil for 4 minutes. Add garlic; cook 1-2 minutes longer or until chicken is browned and vegetables are tender; drain., Stir in the garbanzo beans, broth, tomatoes and water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in coconut milk; heat through. Garnish servings with cilantro.

Nutrition Facts : Calories 270 calories, Fat 16g fat (10g saturated fat), Cholesterol 32mg cholesterol, Sodium 555mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 5g fiber), Protein 16g protein.

INDIAN CURRY SOUP

Indian Curry Soup image

Make and share this Indian Curry Soup recipe from Food.com.

Provided by crazy cook

Categories Clear Soup

Time 33m

Yield 2-3 serving(s)

Number Of Ingredients 9

Ingredients

50 gmstoovar dal
1 teaspoon ginger paste
1 teaspoon garlic paste
50 g tomatoes, chopped
8 curry leaves
3 cups water
1/4 teaspoon turmeric
salt and pepper, to taste
2 teaspoons butter

Steps:

pressure cook the dal well.
Melt butter in a saucepan add curry leaves, tomato pieces, both the pastes.
Fry for a while till tomatoes become soft.
Now add salt, turmeric and the boiled dal.
Add water if required to adjust the consistency continue boiling for 5 minute.
Garnish with lemon rings, chopped coriander.
Serve hot.
you can also add any soup vegetable of your liking.

Nutrition Facts : Calories 42, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.1, Sodium 35.8, Carbohydrate 1.8, Fiber 0.4, Sugar 0.7, Protein 0.4

CURRY NOODLE SOUP RECIPE BY TASTY

Curry Noodle Soup Recipe by Tasty image

Here's what you need: refined coconut oil, garlic, ginger, red curry paste, coconut milk, vegetable broth, agave, rice noodle, tofu, broccoli floret, red bell pepper, lime juice, salt, fresh cilantro

Provided by Rachel Gaewski

Categories Lunch

Time 30m

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons refined coconut oil
3 cloves garlic, minced
1 tablespoon ginger, minced
2 ½ tablespoons red curry paste
15 oz coconut milk, 1 can
3 cups vegetable broth
1 tablespoon agave
8 oz rice noodle
7 oz tofu, cubed
2 cups broccoli floret
1 red bell pepper, thinly sliced
1 tablespoon lime juice
salt, to taste
fresh cilantro, to serve

Steps:

In a large pot, melt the coconut oil over medium heat. Once the oil begins to shimmer, add the garlic and ginger and cook for 2-3 minutes, until fragrant.
Add the red curry paste and cook another 2-3 minutes.
Add the coconut milk and stir well until the curry paste is evenly distributed. Add the vegetable broth and bring to a boil.
Once boiling, add the agave and rice noodles, and cook for 2 minutes, stirring frequently to prevent the noodles from sticking together.
Add the tofu, broccoli, and bell pepper, and stir to combine. Cook for 3-5 more minutes, until the noodles are cooked and the broccoli is tender.
Stir in the lime juice and add salt to taste.
Garnish with cilantro and serve immediately.
Enjoy!

Nutrition Facts : Calories 782 calories, Carbohydrate 66 grams, Fat 52 grams, Fiber 3 grams, Protein 8 grams, Sugar 12 grams

THE MEMSAHIB'S MULLIGATAWNY SOUP: ANGLO-INDIAN CURRIED SOUP

The Memsahib's Mulligatawny Soup: Anglo-Indian Curried Soup image

The British have always been fond of highly spiced food, a taste which can be traced back in our cooking to medieval times and which can be seen today in our pungent commercially prepared sauces and mustards. This tasty curried broth belongs to the early nineteenth century and is part of the heritage of the British Raj. British people who spent years in India grew to love the local spicy food and brought back their favourite recipes which were adapted in the Victorian kitchen. "Pepper Water" was the nearest thing to soup in the cuisine of India, and indeed the word mulligatawny comes from the Tamil words molegoo (pepper) and tunes (water). It was originally a vegetarian 'sauce', but the British added meat and various other ingredients to create a variety of mulligatawnies, which were popular in India and Ceylon, but had an extremely bad press back home in England! A basic peppered water was flavoured with various other ingredients, then the soup would be served with side bowls of cooked rice, lime wedges, grated coconut, snippets of fried bacon, quartered hard-boiled eggs and sliced chillies. You helped yourself to what you wanted - a meal in itself. I serve mine with Raita and Chutney, and sometimes hard-boiled eggs, you can add whatever you like to the basic soup posted below. This recipe was taken from The Memsahib's Cookbook and has been adapted to personal taste.

Provided by French Tart

Categories Curries

Time 35m

Yield 6 serving(s)

Number Of Ingredients 26

Ingredients

2 1/2 pints vegetable stock or 2 1/2 pints chicken stock
7 ounces coconut cream, cut into chunks
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
2 -3 teaspoons curry powder or 1 tablespoon curry paste
6 ounces tomato puree
chopped cooked chicken
chopped cooked beef or lamb
1 apple, peeled, diced and fried in butter
1 -2 onion, peeled, chopped and fried in butter until brown
1 -2 cup cooked rice
2 tablespoons chutney
1/2 teaspoon cardamom seed, lightly crushed
salt
fresh ground pepper
hard-boiled egg, quartered
chutney
raita
coconut
chopped tomato
chopped onion
sultana
nann bread
crispy fried onions
pappadams

Steps:

Simmer all the basic soup ingredients together for 15 to 25 minutes.
Then add all, or any of the flavouring ingredients - to make the soup exactly as you like it.
(Flavouring ingredients are listed above.).
Cook over a gentle heat for a further 5 to 10 minutes.
Serve hot with any of the side dishes as described above.

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