I love curry. Sometimes I make curry soup to eat up lots of vegetables! This curry soup has a tasty broth and bone-in chicken thigh simmered until fork-tender. It's a simple recipe that uses curry powder.Rinse the chicken well and season with a generous amount with salt and pepper so it won't taste plain. Although it depends on your brand of curry powder, this amount should be just enough to make it spicy. If you like it less spicy, adjust to about 1 to 2 teaspoons. You can add other spices to make your own variation. For 2-3 serving. Recipe by Toiroiro

From “EatingWell Soups” by Meredith Corp.The soup can be refrigerated for up to 5 days.Per serving: 272 calories; 15 g fat (10 g saturated fat); 0 mg cholesterol; 33 g carbs; 8 g total sugars (added 0 g added sugar); 5 g protein; 7 g fiber; 509 mg sodium; 911 mg potassium. Nutritional bonus: 184 percent daily value of vitamin A; 87 percent vitamin C; 20 percent iron

I made it subtly sweet so that it's also enjoyable for children.After you add milk, make sure not to heat too much after it comes to a boil.Add 1 teaspoon of sugar and taste before adding more. Recipe by Poron526

Banana peels have a meaty and creamy bacon texture and flavor when prepared this way, you can make great winter soups with them. Fried banana peels give a bacon taste to creamy chickpea, greenpea, or bean soups. Here is my banana peel curry garbanzo cream soup recipe.What better way to eat banana peels, instead of throwing them away. At our little organic farm, we eat most peels from fruits and vegetables, oranges, lemons, apples, pears, peaches, berries, potatoes, asparagus, eggplants, beets, carrots. The peels and skins always contain special flavors and vitamins.

With kids it's difficult to find the time to go to a soup curry restaurant. So I tried making it at home, and it came out very tasty!!My husband asks me to make this about twice a month.There's a lot of ingredients, but you just add them all together so it's really simple. It maybe takes 30 minutes to make.If you don't add curry powder, it becomes even smoother.Cut back on the ketchup and vinegar for a less acidic, more mild taste.The chicken and soup can be frozen! It's better if you de-bone the chicken. For 2 servings. Recipe by Izumiuna

Soup curry is a Japanese local food in Sapporo, capital of Hokkaido. You can use anything you like for toppings. Today, I used chicken legs, green bell pepper, and Japanese mushrooms.#Hokkaido #Japanese #easy

I love soup curry. I tried making it with the spices I had on hand, and wow! It was quite delicious. I think it's pretty close to the version they serve at a restaurant in Sapporo that I love.If you don't like spicy food, this might be too much for you. It's too spicy for small children.You can use whatever added ingredients you like. I recommend things like daikon radish, lamb, bacon and cabbage. For 2 servings. Recipe by Ryuuchan mama

I wanted to use chicken breast, which is high in protein and low in calories, with highly nutritious soy milk. When I made this soup with spice, it made me sweat since it improved my metabolism. This recipe, however, uses curry roux to make the flavor milder and the process simpler.As long as you use onion, ginger, and garlic as the base ingredient, you can use any vegetable to make the curry. Also feel free to use your choice of meat.The amount of roux depends on how much the soup reduces when simmered; adjust to your preference. If it tastes too plain, add more roux. If it's too strong, add more soy milk or water. Recipe by Yamase Rieko

This soup was adapted from an Indian curry sauce recipe, spicy and creamy. Everyone that eats it wants the recipe. Bonus: its dairy free and full of wonderful vegetables.

Found a vegan recipe here and used it as insperation for this recipe. The first bite kick me in the back of my throat but after that it was really good, a little hot and a little sweet.

I wanted to have a light sou curry that would help to alleviate fatigue and make me healthier too. I made this dish using canned tomatoes as the main ingredient.The chili content in garam masala varies by the brand. Adjust the spiciness carefully. For 4 big servings. Recipe by Yukirusan

We love curry dishes. I often make winter vegetable soup curry in winter.You can taste plenty of good flavour in the vegetables. This dish warms you.Use vegetables such as turnips, leeks, sato-imo potatoes, sweet potatoes, burdock roots, lotus roots, cauliflower and broccoli.Use seasonal vegetables you have at home. You can use any of your choice. I like celery in this dish.If you use garlic, crush it before adding.Use as much curry powder as you like. For 4 servings. Recipe by Tomomikicchin