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    You are in: Home / Community Forums / Asian Cooking / Curry Broth
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    Curry Broth

    Thu Aug 01, 2013 11:41 am
    Newbie "Fry Cook" Poster
    Has anyone had this problem? Following one of the listed recipes I recently made some delicious Curry Vegetable soup. With that said, the curry powder did not completely dissolve and the broth had a sandy or gritty texture. I strained the soup (after it was cooked) through some cheese cloth and most, but not all of the powder remnants were removed. If you have experience with this, would anyone cook the broth first, strain the broth and then add the veggies to cook?? Or is there a better way to do this??
    Thu Aug 01, 2013 12:46 pm Groupie
    Hi and welcome wave.gif I've not had any problems with gritty taste to curry or curry type soups. Can you tell me what type of curry powder you used? Homemade or brand?
    Thu Aug 01, 2013 12:51 pm Groupie
    I found one site that addresses your concern

    Not sure if this is it though. icon_sad.gif
    Thu Aug 01, 2013 1:02 pm
    Newbie "Fry Cook" Poster
    I have used two different curry powders when making my soup. The first batch I used Simply Organic Curry Powder. The second pot I used TradeWinds Curry powder - same gritty results.
    Thu Aug 01, 2013 1:04 pm
    Newbie "Fry Cook" Poster
    Rinshinomori, thanks for responding - both curry powders were recently purchased. If you have a favorite curry powder please let me know.
    Thanks, Ed
    Fri Aug 02, 2013 3:31 pm Groupie
    Can you tell me what recipe you used? If it's something that is not easily accessible, can you possibly post here if you have some time. That may give us some other clues on gritty results.
    Fri Aug 02, 2013 4:23 pm
    Newbie "Fry Cook" Poster
    Curried Vegetable Soup (My recipe)

    Units: US | Metric
    61 grams of carrots chopped
    160 grams celery ribs, sliced
    148 grams Onion chopped
    107 grams (1 small) red potato diced
    2 ½ quarts of water
    2 tablespoons curry powder
    2 tablespoons chicken or vegetable low sodium (Better Than Bullion)
    1/4 teaspoon Ginger Power
    1 pinch of white pepper
    Salt to taste

    Add 149 grams of chopped chicken (if desired)


    Place in a pot - water, Bullion, Curry Powder, Ginger Powder and white pepper. Bring to a boil over med-high heat or until Bullion has dissolved.
    Add all vegetables and return to boil - Reduce heat, cover, and simmer, for 30-45 minutes, or until vegetables are tender to your liking.
    Serve garnished with Peppercorn Melange (red, white & black fresh ground peppers)
    There are approximately 265 calories and 39 carbs in the pot with chicken 515 calories, 39 carbs
    Fri Aug 02, 2013 6:36 pm Groupie
    Is it alright if you have bit of oil in your food? I noticed there is no oil in your soup?
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