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Curried Spinach Soup

Curried Spinach Soup

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
NATDTAT

NATDTAT

I absolutely LOVE this soup and make it all the time. I've adapted the recipe to be more healthy by using olive oil instead of butter and fat-free sour cream. Serve topped with croutons.

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 181 kcal
  • 9%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 18.1g
  • 6%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 84 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  1. Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside.
  2. Heat 2 tablespoons of olive oil in a large saucepan or soup pot. Add the green onions, and cook until tender. Stir in the cooked potatoes, then gradually mix in the spinach, stirring after each addition until spinach is limp. Transfer the mixture to a food processor or blender, and puree until smooth.
  3. Heat the remaining olive oil in the same pan, and whisk in the flour and curry powder. Gradually whisk in broth so that no lumps form. Return the spinach mixture to the pan, stirring to blend, along with the lemon juice. Bring to a boil over medium heat, stirring constantly until thickened.
  4. Place sour cream in a medium bowl. Ladle about 1 cup of the hot soup into the sour cream, and mix until well blended. Stir this back into the pot of soup. Heat through, but do not allow to boil. Serve immediately.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

ANNE49R
37

ANNE49R

2/26/2007

I am reviewing this again because I changed the four stars to five with a few changes I added. It was wonderful before but for my taste I have tweeked it with the following: I sauteed 2 cloves of garlic with the onions then added the spinach, along with kosher salt and freshly ground pepper until completely cooked. I used two potatoes reserving 1/2. Threw all together and used an emulsion blender to puree. Added the sour cream mixture then added the reserved potatoes and used a potato masher to break them up which added some texture. (Also used madras curry). My friends and family now BEG me to make this frequently. Thank you for this wonderful recipe!

bitch'n kitchen
14

bitch'n kitchen

1/14/2006

AMAZING!!!!! I have a vegan daughter and so I substituted high quality vegetable broth (I used imagine organic)and it is great. I am always on the lookout for vegan things I like also. The lemon is a really nice touch. This is so healthy. If you like soup, spinach and curry you will love this. By the way if you make a lot of soup buy a hand held blender it cuts down the work significantly. I just added the flour over the spinach cooked it then slowly added the broth and then zapped it with the hand held blender. My only regret is I should have doubled the recipe.

PIA10
12

PIA10

5/12/2005

I've made this soup twice and it's addictive. I made a few adjustments. I used leek instead of green onion because I had it. I didn't use the potato, because I didn't have it, but I added some onion. Also I used yogurt instead of the sour cream.

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