Royal Madras Curry Soup
A rich and flavorful Madras Curry Soup with the warmth of curry powder, creamy potatoes, and fresh vegetables, served hot or cold for a comforting meal.
Equipment
- large pan
- blender
- Coarse sieve
- spoon
Ingredients
- 2 tbsp vegetable oil
- 1 medium onion peeled and chopped
- 2 tbsp curry powder
- 450 g tomatoes coarsely chopped
- 2 medium carrots peeled and cut into rounds
- 350 g potatoes peeled and cut into rough dice
- 120 g peas fresh or frozen and defrosted
- 2¼ tsp salt or to taste
- 250 ml double cream
- 250 ml vegetable stock
- 1 tbsp fresh chives finely chopped, optional for garnish
Instructions
- Heat the vegetable oil in a pan over medium-high heat.
- Add the chopped onion and sauté for 4–5 minutes, or until the onion becomes golden.
- Add the curry powder and stir for 10 seconds to release the flavors.
- Stir in the tomatoes, carrots, potatoes, peas, salt, and 1 liter (1¾ pints) of water.
- Bring the mixture to a boil.
- Once boiling, cover and reduce the heat to low.
- Simmer gently for 45 minutes.
- Blend the soup in batches in a blender, then strain it through a coarse sieve to remove any pulp.
- Return the strained soup to the pan, then stir in the double cream and vegetable stock, adjusting the amount of stock for the desired soup consistency.
- Reheat the soup if you prefer it hot, or cover and refrigerate if you prefer it cold.
- Garnish with chopped chives before serving.
Notes & Wine Advice
Serving Tip:
Serve with thin, crisp toast or a side of fresh naan for a complete meal.
Wine Advice:
Pair with a light white wine, such as Sauvignon Blanc, or a chilled rosé for a refreshing complement to the spicy soup.
Nutrition values
Calories: 220 kcal | koolhydraten: 30 g | Eiwitten: 4 g | Vet: 12 g | Suiker: 9 g