Curry-Soup

This curry soup comes together fast. Onion rings and sliced mushrooms cook in butter until the onion turns translucent, then curry powder and flour go in to build a flavored roux before the chicken broth loosens everything into a soup.

Mixed seafood, peas, and canned asparagus (liquid and all) add substance without requiring long cooking times. The seafood only needs about five minutes in the broth, and the asparagus is already cooked from the can, so everything stays tender instead of rubbery.

A generous pour of cream at the end turns the broth golden and silky, while paprika adds color and warmth. Let it rest for a few minutes on low heat so the flavors settle before serving.

Pro Tips

• Stir the curry powder and flour into the butter and onions before adding liquid. This cooks out the raw flour taste and blooms the curry spices for deeper flavor.
• Add the asparagus with its canning liquid. That starchy water adds body to the soup base.
• Don’t boil the soup after adding the cream. High heat causes cream to break and you’ll end up with a greasy, separated broth.
• Adjust the curry powder to your taste. Six teaspoons is assertive, so scale back if you prefer a milder soup.

Variations

• Coconut curry version: Replace the cream with coconut milk for a dairy-free, Thai-inspired take.
• Chicken curry soup: Swap the mixed seafood for diced cooked chicken breast if seafood isn’t your thing.