Curried Celery and Potato Soup:
A Cozy Twist on Tradition

Try our curried celery and potato soup—an interesting take on regular celery and potato soup!

My image shows the soup un-blended. If you like your soup chunky, then, by all means, don't blend it!

If you like a smooth soup, use your blender. If you're blending the soup when it's hot, allow the hot air to escape from the little hole in the lid so the heat can escape - just keep a cloth nearby to catch spills!

To give the soup a 'thicker gravy-like base,' just blend a small portion of the soup when it's cooked and then add that back to the pan and give it a good quick stir.

What is Curry?

Curry is a spice blend that originated in India. Curry powder is typically made from a classic combination of turmeric, coriander, cumin, and chili powder. Curries can be mild, medium, or hot.

What are the Different Types of Curry?

There are many different types of curry, including vindaloo, korma, madras, and massaman. Vindaloo is a spicy curry that originates from Goa, while korma is a milder curry that is often made with yogurt or cream.

Madras is a hot curry that originates from Tamil Nadu, while Massaman is a Thai curry that is made with coconut milk and peanuts.

I'm somewhere in the middle regarding enjoying the heat of curry. It's a really neat flavor and will definitely linger in the house - aroma-wise. Run your A/C or open the windows if you're not partial to having the smell of lingering curry...

NOTE: This curried version of the soup recipe is from Nigel in London, UK (they love their curries in the UK!) and I decided right away to make the soup myself and feature it—it's so good!

Nigel says it's mainly based on the 'plain' celery and potato soup but with curry added for a very flavorful twist!

Enjoy—and "thanks" Nigel!

Want to Use Fresh Ingredients?

If you want to use fresh ingredients that you may have on hand, do this:

Exchange the dry ingredients in the recipe, above, for these fresh ingredients listed below!

• 3 medium potatoes, washed, peeled, and sliced
• 3 celery stalks, sliced
• 1/2 large onion, peeled and diced

Colorful Curry!

There are many different recipes for curry suitable for chicken, beef, lamb, or vegetable dishes. Additionally, curry can be served with rice, naan bread, or roti.

While on the subject of naan bread, check out Anita's Bread as she says it's close to naan bread!

Naan is a soft, tear-drop-shaped flatbread that plays a central role in Indian cuisine and complements many dishes. The charred, puffy texture makes it perfect for dipping and scooping.

Easy Curry Recipe

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon grated ginger
• 2 tablespoons curry powder
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 can (15 ounces) of kidney beans, drained and rinsed
• 1 can (15 ounces) tomato sauce
• 1 cup water
• Salt and pepper to taste

Instructions:

1. Heat the oil in a large pot over medium heat.
2. Add the onion, garlic, and ginger.
3. Cook until the onion is softened, about 5 minutes.
4. Add the curry powder and cook for 1 minute.
5. Add the tomatoes, chickpeas, kidney beans, tomato sauce, and water.
6. Bring to a boil.
7. Reduce the heat to low and simmer for 30 minutes.
8. Season with salt and pepper to taste.
9. Serve over rice or naan bread.

Not only does curry look good AND taste good—it smells good too!

Does Curry Flavor Intensify While Cooking?

Yes, the flavor of curry will become more intense the longer it is cooked. The reason why is longer cooking allows the spices and herbs to fully release their essential oils and aromatics.

Additionally, the flavor of curry can be intensified by adding more spices!

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