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Creamy Golden Curry Soup
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Creamy Golden Curry Soup

Loaded with protein, and beautiful fresh elements; the flavors in this soup are vibrant.

elbowsott
4 min read
Creamy Golden Curry Soup

Golden dream of a soup.

I love curry, dearly. I don’t believe there’s been one week that’s gone by, for the last 3 years, that i haven’t had some form of curry.

This soup is a part of my ‘foods i have every week’ edition on Youtube and for good reason. Loaded with protein, and beautiful fresh elements; the flavors in this soup are vibrant. Blended soups and I have come a long way and it was this recipe along with my Roasted Squash & Pepper Soup that really got me excited to make them at home.

When i’m busy working through the week, exhausted at the end of a long  day or simply want to have something hearty prepped  in the freezer- this is my go to soup.

It’s also one of my favorites to serve for friends.

Visually this dish is -wow- and I love getting creative with the toppings depending on what i have on hand at the time. Roasted cashews add such a nice bite and the fresh produce gives a fresh balance to the cooked elements.

I hope a dish I enjoy weekly makes it to your rotation of yummy meals! 

Creamy Golden Curry Soup

Print Recipe
I don’t believe there’s been one week that’s gone by, for the last 3 years, that i haven’t had some form of curry.
Course Main Course
Cuisine Indian
Keyword Curry

Ingredients

  • 1 cup soaked + cooked chickpeas or 1 cup canned chickpeas *
  • 2 cups soaked red lentils *
  • 2 carrot, chopped (with skin)
  • 1 sweet potato, cubed (with skin)
  • Sliver of habanero pepper (optional)
  • 2 tbsp fresh ginger, chopped
  • 2 tbsp fresh turmeric, chopped
  • 5 garlic, chopped
  • 1 can full fat coconut milk
  • 3 tbsp tomato sauce *
  • 2 ½ tbsp curry powder
  • 1-2 tbsp salt
  • ½ tsp pepper
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • 1 tbsp olive oil
  • 6-8 cups water *
  • 1 lime, juiced

Garnish with:

  • Purple onion, chopped
  • Fresh cilantro
  • Coconut cream
  • 1 cup roasted cashews *
  • Lime wedges

Instructions

  • 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

Notes

For this recipe you can use canned chickpeas and lentils; or you can use lentils and chickpeas that you have soaked (overnight preferably)
To soak your chickpeas and lentils :
Chickpeas- place the dried chickpeas in a large bowl and add 3x drinkable water on top. They will triple in size nearly – so they need lots of water. Cover and let sit overnight. Drain and rinse in the morning. Add them to a pressure cooker, add water (about an inch above the chickpeas) and cook for 15 minutes on high pressure. They should be easily pressed with a fork at the end.  
Lentils-  in a separate large bowl add dried lentils and enough drinkable water to cover them by 2 inches. Soak overnight, then drain, rinse and use. I don’t pressure cook the lentils before adding them to the soup, as they are small and cook great in the soup after their soak.
If you don’t have tomato sauce, you can sub 1 tbsp tomato paste or 1 large fresh tomato, chopped 
6 cups of water will make a thicker soup, 8 will make a lighter soup
I used soaked cashews for this recipe. After soaked and rinsed – i dried them out. Then, toasted on my cast iron until golden
If you don’t have an immersion blender, not to fret! Simply blend half of the soup at a time, in a blender (making sure the soup is a bit cooled beforehand. You don’t want to pop/explode  your plastic blender.

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