Curried Celery and Potato Soup with Orzo –
A Flavorful Twist!

Warm up chilly evenings with this Curried Celery and Potato Soup - a hearty bowl packed with tender veggies, creamy orzo, and the gentle heat of curry spice. This recipe transforms simple pantry staples into a fragrant, comforting meal that’s easy to prepare and budget-friendly.

✅ Quick Answer: How do you make curried celery and potato soup?
To make curried celery and potato soup, rehydrate celery, potatoes, and onion, then simmer with curry, turmeric, cumin, and orzo in vegetable stock. Blend for a creamy version or enjoy chunky for a hearty, flavorful twist.

Whether you prefer your soup silky smooth or chunky with texture, this recipe adapts beautifully to your taste. Plus, using dehydrated ingredients means you can whip it up anytime without a grocery run.

Curried Celery and Potato Soup with Orzo

It's based on my classic Celery & Potato Soup with a bold upgrade of curry spice and tender orzo with this curried celery and potato soup with orzo recipe!

This flavorful twist adds warmth and depth, making it a perfect comfort meal.


Prefer a smooth soup? Blend it up! If blending hot soup, always allow the steam to escape through the lid’s vent - just keep a cloth handy for any splashes. You can also use a "stick" blender, AKA immersion blender.

Want a heartier-looking texture? Blend a small portion to thicken the broth, then stir it back in for a rich, gravy-like base.

What Exactly Is Curry and Why Does It Work in Soup?

Curry is a fragrant spice blend with roots in India, typically made from turmeric, coriander, cumin, and chili powder. It ranges from mild to hot, so adjust to your taste for the perfect balance of warmth and spice.

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Curried Celery and Potato Soup with Orzo Recipe

Ingredients

Curry Adds Fantastic Flavor!

Instructions

  1. Use the freshly boiled water to rehydrate the dehydrated items above.
  2. When they are sufficiently plump, put the veggies into a heavy saucepan, toss the excess water, and add the vegetable stock to the pan.
  3. Add the curry, turmeric, tarragon, cumin, and the orzo. Bring to a boil and simmer for about 30 minutes, or until the vegetables are fully cooked/soft. At this point, we ate it 'as is', rather than blend it, but you can blend it if you wish!
  4. Let it cool a bit and blend in small batches ... allow the air to escape from the little hole in the lid so that the heat doesn't cause any explosive problems! Just have your hand over that top little hole to catch any runaway splashes.
  5. Blend until smooth, about 45 - 60 seconds.

*IF you need to add salt, do so, BUT be careful NOT to over-salt as the bouillon has salt in it.

Nutrition Information

  • Servings: 6 servings
  • Calories: 100kcals
  • Fat: 0.4g
  • Protein: 2.8g
  • Carbohydrates: 22g
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Prefer Fresh Veggies Instead of Dehydrated? Try This Swap

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

celery, potatoes, and an onion on a cutting board

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

Exploring Curry Varieties: From Mild to Spicy

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...

Curried Celery and Potato soup in a square bowl

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 recipe but with curry added for a very flavorful twist!

Enjoy—and "thanks" Nigel!

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Curry in a bowl, with rice

Best Sides to Serve with Curried Celery and Potato Soup

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 versions which she says is pretty close to naan bread! It's super-easy to make too.

Naan bread 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.

Top of Recipe

BONUS: Chickpea & Kidney Bean 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.

Nutrition Information

  • Servings: 6 servings
  • Calories: 143kcals
  • Fat: 3.6g
  • Protein: 6.5g
  • Carbohydrates: 22.7g

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

Bottom of Recipe

Does Curry Get Stronger the Longer It Cooks?

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!

Thanks for stopping by to check out this delicious Curried Celery and Potato Soup with Orzo recipe, plus the bonus Chickpea & Kidney Bean Curry Recipe.

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Curried Soup FAQs: Your Questions Answered

Can I freeze curried celery and potato soup?

Yes, this soup freezes well. Cool completely, store in airtight containers, and freeze for up to 3 months. Reheat gently on the stove, adding a splash of stock if needed.

What’s the best curry powder to use for this recipe?

A mild curry powder works best for balanced flavor, but if you enjoy heat, try madras or vindaloo blends. Always taste and adjust to suit your preference.

Can I make this soup gluten-free?

Absolutely! Simply swap the orzo with gluten-free pasta or cooked rice. The flavor and creamy texture will still shine.

How can I thicken curried celery and potato soup without blending?

Remove a cup of soup, mash the veggies with a fork, then stir it back in. This gives you a naturally thick, hearty consistency without a blender.

I hope you enjoy this warming curried celery and potato soup as much as I did - thank you again to Nigel in London for the inspiration!

If you’d like even more tasty ideas using dehydrated ingredients, don’t forget to grab your free 5 Dried Food Recipes You'll Actually Love PDF below. Inside, you’ll find favorites like carrot soup, minestrone soup, split pea soup, spicy beef jerky, and banana cinnamon rolls—perfect to try next!

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