Curry Soup



Cilantro garnish optional…

Audrey age 7: “Is that curry soup? I love that stuff.”  

     I first tasted this savory potato soup at a playgroup lunch hosted by my friend Debbie. She came up with the recipe after eating something like it at a restaurant. I loved it so much that Debbie brought my family a batch of this soup several months later when I had a new baby. The curry soup nourished me when I needed it most! It’s hearty without packing many calories.

     I like to make curry soup for dinner because it's a fairly simple recipe and I am a sucker for coconut milk. I serve it with fresh bread of any kind—breadsticks, biscuits, whatever! The next day, curry soup makes good leftovers because it thickens in the fridge. 

Ingredients:

2 carrots, peeled & sliced

6 medium potatoes, diced

1 onion, diced

2 cans creamed corn

1 can coconut milk

2 cups frozen corn

1 tsp. curry

1 tsp. turmeric

1 Tbsp. salt

Directions:

1. Put carrots, potatoes, and onions in a large pot and cover just barely with water. Boil till soft but not mushy (quicker if you put a lid on the pot)—about 15 minutes.

Diced and sliced

2. Add creamed corn, coconut milk, frozen corn, and spices (including salt).

3. Simmer about 15 minutes, uncovered.

*Curry  Soup Nutrition facts:

Ingredient	Calories	Sodium (% RDA)	Fiber (g)	Protein (g)	Calcium (% RDA)
6 medium potatoes	660	0	12	18	12
2 medium carrots	50	4	4	2	4
1 large onion	60	0	3	2	3
2 x 14.75 oz. cans creamed corn	420	105	14	14	0
13.66 oz. can coconut milk	700	5	0	5	0
1 Tbsp. salt	0	300	0	0	0
Total (~ 16 cups)	2130 kcal	414%	39 g	47 g	19 %
1 cup serving	133 kcal	26%	2.5 g	3 g	1 %

*Calculated from food packaging and the following website: http://nutritiondata.self.com

 I used “Great Value” brand creamed corn, “Hanover” brand frozen corn, “Thai Kitchen” brand coconut milk, and “Morton” brand salt.

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