Total Time
55mins
Prep 5 mins
Cook 50 mins

A spicy soup...just right for a cold winter day!

Ingredients Nutrition

Directions

  1. Saute onion and garlic until soft.
  2. Stir in curry powder and mx well.
  3. Add all the rest of the ingredients except the parsley.
  4. And simmer covered until cooked through (about 45 minutes).
  5. Stir in parsley and simmer 5 more minutes.
Most Helpful

5 5

Quite nice. I used a hot curry and it was great.

5 5

Interesting twist on a classic soup. Loved all the flavors. When I made it the second time, I decided to experiment a bit & used beef broth. Also, I added about a tsp of cumin and a couple of squeezes of cilantro from the tube (usually found in the produce section next to the refrigerated salad dressings). Try this soup--you'll put it into your rotation for sure!!

5 5

I really enjoyed this soup. However, I made a few adjustments. I used garlic infused olive oil and added 2 more cloves (I LOVE garlic). Also I added a cup or so of carrots, quartered and diced, and 4 medium sized red skin potatoes. And I added an extra half cup of lentils. I substituted chicken stock with veg. broth so it was vegan. This soup was a delight and the curry made it really delicious. However, I wish I didnt put in the parsley.