Garlic Ginger Curry Soup
photo by Grace Vance
January 19, 2016
This past weekend I woke up to a soft snow falling. Wispy and light, big gushes of wind would carry it away. Burr. The winter season brings such a cozy feeling to it, and with that comes comfort food cravings. Something warm, fuss free and flavorful. Enter my Garlic Ginger Curry Soup.
This soup starts with hearty base of vegetables and lentils and then you can go crazy with the garlic, ginger and other spices you add in. One of my favorite things about dishes like this is you can change it up every time. There really is no way you can go wrong.
Mixing the spices…
Everything in this recipe is a powerhouse of warmth. Ginger brings a spicy and warming kick with its anti-inflammatory abilities. Turmeric contains anti-inflammatory curcumin, which has shown to help the body fight infections, treat digestive issues, and has anticancer abilities, according a study from the University of Maryland Medical Center. If you choose to add the red hot spice cayenne, it adds to the feeling of warmth.
Settle down with this comforting, healthy and satisfying soup. Grab a spoon and get my recipe below…
Garlic Ginger Curry Soup
serves 4-6
1 small onion, chopped
1 cup carrots, chopped
1 cup broccoli/cauliflower, chopped
1 cup celery, chopped
1 cup split red lentils
1 cup cooked chickpeas
3-5 cups vegetable broth or water (if using water, add salt to taste)
1 ½ tbsp ginger, grated
2 small garlic cloves
3-4 tbsp tomato paste
2 tsp red curry paste (I used Thai Kitchen brand)
1 tsp turmeric
1 tsp curry powder
¼ tsp smoked paprika
water as needed
Directions:
- Chop all vegetables. Add them to a pot on medium heat with a splash of water to cook.
- Once the vegetables are part way cooked, add the ginger and garlic. Let cook for about a minute.
- Add the veggie broth or water and the lentils. Allow this to boil, then cover with lid and simmer for 20-25 minutes.
- While that is cooking, in a small bowl, mix the curry paste, turmeric, paprika and turmeric. Add water as need to thin out.
- After about 20-25 minutes, uncover the lentil veggie mixture and stir in the spice mix, tomato paste and cooked chickpeas. If the consistency is too thin for you, allow this to simmer for anywhere from 10-30 minutes, or until your desired thickness.
I like to serve it with toast and Vegenaise…
photos by Grace Vance
Do you like curry dishes? Leave a comment below!
Cam Fuller • Jan 26, 2016 at 3:55 pm
I want to demolish that soup; it looks that good. Grace, I love your blog. Keep it up!
Ji-Sung Lee • Jan 26, 2016 at 11:30 am
I loved how this story was unique from others and served as a recipe and also a review of the dish. The pictures helped to add an image in readers mind of how the dish turns out . I thought the flow of the text and the pictures went very nicely together and the full recipe at the end made it very easy for readers to make the dish themselves if they wished.
Emily Oba • Jan 24, 2016 at 8:38 pm
This story is so much different than what is on Bearing News, it was nice to read something different and all the pictures made me want to try the soup and it shows what the soup is supposed to look like. I hope there are more story’s like this in the future.
Christina Holt • Jan 21, 2016 at 8:51 pm
This story was very different which is what makes it so interesting. After reading this it made me want to try the soup. The way the soup was described made it sound so appealing. The pictures worked well because you could see exactly what it looked like.
Thomas White • Jan 21, 2016 at 6:34 pm
I am a big fan of curry and various Indian spices, and I would like to try that sometime. This recipe sounds great on a cold winter day, and I think this is the perfect time to eat this dish considering that it gives you warmth while it is freezing outside. It was also great to learn about the health benefits of ginger and turmeric. It really seems like the perfect snack on a winter day for me, and even I can make it because you can change it up or mess it up, and it would still taste good.