I love a good yellow curry. If you have a bunch of zucchini and potatoes to use up, this is one great way of doing it. The curry flavor absorbs into the potatoes and zucchini which results in a very flavorful soup. I have used both sweet potatoes and regular yellow potatoes for this recipe, and while both work very well I tend to enjoy the yellow potatoes a bit more. But it’s truly personal preference here, both work well.
But even if you don’t have zucchini, this meal lends itself to a vast variety of vegetables – you could use carrots, green beans, parsnips, kohlrabi – anything you use in a slow cooker. If you make it on the stovetop – bell peppers, broccoli, and so on. Even throw some hardy cooking greens in at the end for another option.
Stovetop or slow cooker and alterations
This recipe can be made in the slow cooker or on the stovetop. You could also adjust it for the instant pot I’m sure. Directions are provided for both in the recipe.
After the recipe, keep reading for many different ways to adjust this soup into completely new kinds of meals. Curry noodles? Yes indeed! My favorite way of eating this leftover.
Curry Soup with Zucchini and Potatoes
- 4-5 Tbsp curry powder To taste
- 2 tsp turmeric powder
- 1 Tbsp garam masala
- 3 Tbsp ginger Bottled minced, or less to taste if blending fresh root
- 4-6 cloves garlic Minced
- 1 cup sunflower seeds Sub cashews or blend both
- 3 kaffir lime leaves Optional
- 3 Tbsp potato starch Optional. Or more for thicker, see notes
- Add the broth, potatoes, cooked chickpeas, zucchini, tomatoes and onions to a large stock pot on the stove, or your slow cooker.
- In a high powered blender, add 1 cup of water (or use some of the broth) and the curry powder, turmeric, garam masala, ginger, sunflower seeds, garlic and potato starch. Blend until completely smooth, then add to the pot and stir well.
- Slow cooker: Cook on low for about 8 hours. Stovetop: Bring to a boil then reduce to a simmer for about 30 minutes or until potatoes are tender, stirring regularly.
- Serve and enjoy! Serving suggestions are in the blog post.
About those spices
You can use whatever type of curry you want – powder, paste, yellow, red or green. The spiciness and intensity will depend a lot on the type of curry you use, how fresh it is, and how much you put in. I am using a somewhat milder yellow curry. If you use green, you may want to dial it back. When you blend the paste, remember it will be diluted by 8 cups of broth – so if you are not sure use half the curry amount, add it to the pot, and test from there. You can always add more curry powder or paste directly to the stock pot or pull out some broth, blend a bit more curry in the blender, and then dump it back in the pot.
Bottled garlic and ginger is often less intense than fresh. I used bottled for this recipe, so if you’re using fresh you may want to use a bit less. Test it the same way as above.
Garnishes and toppings for this curry soup recipe
You can put all sorts of things on top, but my favorites were raisins, peanuts, or seasonings such as red pepper flakes, dash of lime or hot sauce. You could also try desiccated coconut. Or keep it simple with just a bit of ground pepper:
Great ways to adjust this meal to make it work for you
I made a huge batch of this curry in the slow cooker, so we were eating it all week. This meal is incredibly versatile because you can easily update it in a bunch of different ways so you don’t get sick of eating the same thing.
Add a bunch of greens: add kale, swiss chard, arugula or your other favorite cooking green to make this more of a stew.
Serve it with noodles: cook noodles separately and serve this over noodles or stir them in for a curry noodle dish.
Serve it over rice. Simple as that.
Dip some homemade bread. Like in the photo.
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