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Curried Celery and Potato Soup:
A Warm Twist on Tradition

by: Susan Gast | Author, Blogger at Easy Food Dehydrating, Beesville Books, and SupaBees music!

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!

Ingredients for Curried Celery and Potato Soup

Curry Adds Fantastic Flavor!

• 2 cups dehydrated potatoes
• 1 cup dehydrated celery
• 1/4 cup dehydrated onion
• 2 cups boiling water to rehydrate items above 
• 2 oz. Orzo
• salt* and pepper to taste
• 4 cups of vegetable stock
• 1/2 teaspoon Cumin
• 1/2 tablespoon curry powder (or more, to taste) 
• 1/2 teaspoon Turmeric 
• 1/4 teaspoon Tarragon

How to Make Curried Celery and Potato Soup

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, and 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 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. Please understand, I am NOT saying "don't use the big lid," I'm saying don't use the "little clear plastic removable lid" which you use to add ingredients while the blender is running. I don't want this soup all over your kitchen! Just let the excess heat escape...
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.

CURRIED CELERY AND POTATO SOUP

Nutrition Facts

Servings: 6

Calories: 100

Amount per serving

---

% Daily Value*

Total Fat: 0.4g    Saturated Fat: 0.2g Cholesterol: 0mg Sodium: 913.6mg

1% 1% 0% 40%

% Daily Value*

Total Carbohydrates: 22g    Dietary Fiber: 2.1g    Total Sugars: 4.4g Protein: 2.8g

8% 8%

% Daily Value*

Vitamin D: 0mcg Calcium: 20.7mg Iron: 1.1mg Potassium: 312.1mg

0% 2% 6% 7%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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

Here's How to Make EASY MEALS with Dried Food

20 Taste-Tested Easy Recipes

Containing dehydrated food... that even your kids and spouse will eat!

🍕 Pizza! 🥧  Shepherd's Pie! 🥘  Beef Stew!
plus Cauliflower Soup and Cauliflower Mash, along with crazy Carrot Soup!

Decadent Desserts:
Carrot Cake and Cranberry Pineapple Pie!
and more...

Fresh food ingredient amounts are included for when you have fresh food on hand.

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!

Don't forget to get your free "Six Simple Steps" eBook where I share how to dehydrate food safely!