The Curry Soup Cookbook A Curry Cookbook Filled with Secret and Delicious Curry Soup Recipes By BookSumo Press All rights reserved Published by http://www.booksumo.com Table of Contents Country Squash and Honey Curry Soup 5 Thailand Rice Noodle Coconut Curry Soup 6 Garden Zucchini and Onion Curry Soup 7 Verdant Cayenne Cauliflower Curry Soup 8 Ginger Carrot Cashew and Onion Curry Soup 9 Ginger and Maple Sweet Potato Curry Soup 10 Alternative Cauliflower Curry Soup II 11 Vegan Split Peas and Carrots Curried 12 Creamy Lime Curry Soup 13 Northern Ireland Leeks and Celery Curry Soup 14 40-Minute Curry Carrot Soup 15 Bangkok Lime Tomato and Shrimp Curry Soup 16 Saturday Summer Pumpkin Curry Soup 17 Persian Saffron and Tomato Curry Soup 18 Okanagan Fruity Madras Peach Soup Curry 19 Pastoral Mushroom and Rice Curry Soup 20 Agrarian Mustard Seed Curry Soup 21 Light Coconut Curry Soup for Mid-October 22 Squash, Rice, Lentils, & Macaroni Curry Soup 23 How to Make a Simple Curry Soup 24 Tuesday’s Curried Beef Soup 25 Broccoli, Celery, Lentils, and Potato Curry Soup 26 Simply Spinach and Potato Curry Soup 27 Apple and Leeks with Potatoes Curried Soup 29 Pumpkin and Apple for Early November Curry Soup 30 Beautiful Pear and Ginger Curry Soup 31 Tropical Coconut and Lime Curry Soup 32 I Love Curry Soup 33 Full Hanoi Curried Soup 35 Linda-Mae’s Secret Curry Soup 36 Restaurant Style Shallot and Ginger Curry Soup 37 Summer Carnival Curry Soup 38 Curried Egg Soup 39 Curry Soup Combo 40 Southeast Asian Chicken Curry Soup 41 Japanese Inspired Vegetarian Tofu Curry Soup 42 20-Minute Curry Soup 43 Curry Soup for Friday Nights 44 Buttery Potatoes, Carrots, and Turnip Curry Soup 45 Victorian Vegan Soup 46 Rice Stick Tofu Curry Soup 47 Wild Rice Curry Soup 48 Frozen Veggie Curry Soup Sampler 49 Mango Chutney Wild Rice Indian Curry Soup 50 Simply Summer Curry Soup 51 Fabulous Fall Cannellini and Cilantro Curry Soup 52 Curry Soup for Ginger Lovers 53 An American Curry Soup 54 9-Ingredient Soy Milk Vegan Soup 55 Creamy Lemon Curry Soup 56 Simple Homemade Red Curry Paste (Thailand Style) 57 Mango Chutney I 58 Mango Chutney II 59 Country Squash Prep Time: 15 mins and Honey Curry Total Time: 40 mins Soup Servings per Recipe: 4 Calories 296 kcal Fat 13.3 g Carbohydrates 43.8g Protein 5.5 g Cholesterol 38 mg Sodium 1615 mg Ingredients 2 tbsp butter 1 tsp salt 1 C. finely chopped onion 1/2 tsp ground cumin 4 cloves garlic, minced 1/4 tsp cayenne pepper 4 C. chicken broth 1/2 C. half-and-half 1 (2 lb.) butternut squash - peeled, seeded, 2 tbsp honey and cut into 1-inch pieces 1/4 C. sour cream, or to taste 2 tsp curry powder Directions 1. In a large pan, melt the butter on medium heat and sauté the onion and garlic for about 10-15 minutes. 2. Stir in the chicken broth, squash, curry powder, salt, cumin and cayenne pepper and bring to a boil. 3. Reduce the heat to low and simmer for about 15 minutes. 4. Remove from the heat and stir in the half-and-half and honey. 5. In a blender, add the squash mixture in batches and pulse till smooth. 6. Serve hot with a topping of the sour cream. Country Squash and Honey Curry Soup 5 AUTHENTIC THAILAND Prep Time: 15 mins Rice Noodle Total Time: 50 mins Coconut Curry Servings per Recipe: 4 Calories 247 kcal Soup Fat 13.1 g Carbohydrates 23.8g Protein 8.2 g Cholesterol 30 mg Sodium 1695 mg Ingredients 2 oz. rice noodles 1 (13.5 oz.) can reduced-fat coconut milk 1 tbsp olive oil 1/2 C. peeled and deveined medium shrimp 1 clove garlic, minced 1/2 C. sliced mushrooms 1 1/2 tbsp minced lemon grass 1 (10 oz.) bag baby spinach leaves 1 tsp ground ginger 2 tbsp fresh lime juice 2 tsp red curry paste, see appendix 1/4 C. chopped cilantro 1 (32 oz.) carton chicken broth 2 green onions, thinly sliced 2 tbsp soy sauce 1 tbsp white sugar Directions 1. In a large pan of lightly salted boiling water, cook the rice noodles for about 3 minutes. 2. Drain well and rinse under cold water to stop the cooking. 3. In a large pan, heat the oil on medium heat and sauté the garlic, lemon grass and ginger for about 30-60 seconds. 4. Add the curry paste and sauté for about 30 seconds. 5. Stir in about 1/2 C. of the chicken broth, remaining chicken stock, soy sauce and sugar and bring to a boil. 6. Reduce the heat to medium-low and simmer, partially covered for about 20 minutes. 7. Stir in the coconut milk, shrimp, mushrooms, spinach, lime juice and cilantro. 8. Increase the heat to medium-high and simmer for about 5 minutes. 9. Divide the rice noodles into serving bowl and top with the soup. 10. Serve with a garnishing of the sliced green onion. 6 Authentic Thailand Rice Noodle Coconut Curry Soup Garden Zucchini Prep Time: 15 mins and Onion Curry Total Time: 45 mins Soup Servings per Recipe: 6 Calories 74 kcal Fat 5.2 g Carbohydrates 6.3g Protein 1.8 g Cholesterol < 1 mg Sodium < 537 mg Ingredients 2 tbsp extra virgin olive oil 4 small zucchini, halved lengthwise and cut 1 large onion, halved and thinly sliced into 1 inch slices 1 tbsp curry powder 1 quart chicken stock Sea salt to taste Directions 1. In a large pan, heat the oil and sauté the onion, curry powder and salt till the onion becomes tender. 2. Stir in the zucchini and cook till tender. 3. Add the chicken stock and bring to a boil. 4. Reduce the heat to low and simmer, covered for about 20 minutes. 5. With a hand blender, blend the soup till smooth. Garden Zucchini and Onion Curry Soup 7 VERDANT CAYENNE Prep Time: 15 mins Cauliflower Curry Total Time: 1 hr 5 mins Soup Servings per Recipe: 4 Calories 359 kcal Fat 32.7 g Carbohydrates 15.1g Protein 5.4 g Cholesterol 90 mg Sodium 1391 mg Ingredients 1 head cauliflower, cut into florets 1 tsp cayenne pepper 2 tbsp vegetable oil 1 tsp ground turmeric 1 tsp salt 1 quart chicken stock 1 tbsp butter, cut into small pieces 1 C. heavy whipping cream 1 large yellow onion, diced Salt and ground black pepper to taste 1 tsp chopped garlic 2 tbsp chopped fresh parsley 1 tsp curry powder Directions 1. Set your oven to 450 degrees F before doing anything else. 2. In a bowl, add the cauliflower florets, vegetable oil and 1 tsp of the salt and toss o cot well. 3. Spread the cauliflower onto a baking sheet. 4. Cook in the oven for about 25 minutes. 5. In a large pan, melt the butter on medium heat and sauté the onion for about 5 minutes. 6. Stir in the garlic and sauté for about 2 minutes. 7. Stir in the curry powder, cayenne pepper and ground turmeric and sauté for about 5 minutes. 8. Stir in the roasted cauliflower and stock and bring to a boil. 9. Reduce the heat to low and simmer for about 10 minutes. 10. With an immersion blender, blend the mixture till smooth. 11. Stir in the cream, salt and pepper and remove from the heat. 12. Serve with a garnishing of the parsley. 8 Verdant Cayenne Cauliflower Curry Soup Ginger Carrot Prep Time: 20 mins Cashew and Onion Total Time: 1 hr Curry Soup Servings per Recipe: 6 Calories 317 kcal Fat 26.7 g Carbohydrates 19.8g Protein 5.2 g Cholesterol 0 mg Sodium 473 mg Ingredients 1 lb. carrots, peeled and cut in chunks 1 tsp curry powder 1 small onion, quartered 1/2 tsp ground ginger 1/3 C. raw cashews 1/2 tsp kosher salt 1 (14 oz.) can unsweetened light coconut 1 C. vegetable stock milk Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Arrange the carrots and onion in an ungreased shallow baking dish. 3. Cook in the oven for about 30-35 minutes. 4. Remove from the oven and keep aside to cool slightly. 5. In a blender, add the cauliflower, cashews, coconut milk and seasonings and pulse till smooth. 6. Transfer the mixture into a medium pan with the stock on medium heat and cook for about 5 minutes. Ginger Carrot Cashew and Onion Curry Soup 9 CANADIAN GINGER Prep Time: 20 mins and Maple Sweet Total Time: 7 hr 40 mins Potato Curry Soup Servings per Recipe: 9 Calories 159 kcal Fat 3.5 g Carbohydrates 28.9g Protein 3.3 g Cholesterol 13 mg Sodium 667 mg Ingredients 5 C. chicken broth 3/4 tsp ground cinnamon 2 large sweet potatoes, peeled and cut into 1/2 tsp ground ginger cubes 1 C. half-and-half 2 C. baby carrots 2 tbsp real maple syrup 1 onion, chopped Salt and ground black pepper to taste 1 tsp red curry powder Directions 1. In a slow cooker, mix together the chicken broth, sweet potatoes, baby carrots, onion, red curry powder, cinnamon and ground ginger. 2. Set the slow cooker on Low and cook, covered for about 7 hours. 3. Remove from the heat and keep aside to cool slightly. 4. In a blender, add the mixture in batches and pulse till smooth. 5. Return the pureed soup into the slow cooker. 6. Stir in the half-and-half, maple syrup, salt and pepper. 7. Set the slow cooker on High and cook, covered for about 20 minutes. 10 Canadian Ginger and Maple Sweet Potato Curry Soup