Best 2 Curried Onion Soup Recipes

Indulge in a symphony of flavors with our delectable Curried Onion Soup, a culinary masterpiece that weaves together aromatic spices, caramelized onions, and a velvety broth. This comforting soup is a true delight for the senses, offering a harmonious blend of sweet, savory, and slightly tangy notes. Accompanying this delightful soup are two irresistible variations: a hearty Curried Onion Soup with Chicken and a vegan-friendly Curried Onion Soup with Chickpeas. Whether you prefer a classic chicken-based soup or a plant-based alternative, these recipes promise to tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

CURRIED POTATO AND SPINACH SOUP WITH ONION SALSA AND MINTED YOGURT

Curried Potato and Spinach Soup with Onion Salsa and Minted Yogurt image

Provided by Peter Gordon

Categories Leafy Green Herb Mustard Onion Potato Vegetable Sauté Quick & Easy Cauliflower Spinach Fall Simmer Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 29

Ingredients

Mustard-onion salsa
4 cups chopped red onions (about 2 large)
1 1/2 tablespoons sunflower oil or canola oil
1 teaspoon nigella seeds*
1 teaspoon black mustard seeds
1 teaspoon yellow mustard seeds
2 tablespoons fresh lemon juice
2 teaspoons grated lemon peel
Curry oil
3 tablespoons sunflower or canola oil
4 teaspoons curry powder
Minted yogurt
2/3 cup Greek yogurt
2 green onions, thinly sliced
2 tablespoons chopped fresh mint
Soup
2 tablespoons olive oil
1 small head of cauliflower, halved, cored, cut into 1/3-inch-thick slices, broken into pieces (about 3 cups)
1 medium white onion, chopped
3 tablespoons curry leaves
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 pound Yukon Gold potatoes, peeled, cut into 1/2-inch cubes (about 3 cups)
1 tablespoon turmeric
4 1/2 cups vegetable broth
6 bay leaves
1 9-ounce bag baby spinach leaves
1 14- to 16-ounce container firm tofu, drained, cut into 1/2-inch cubes
Chopped fresh parsley

Steps:

For mustard-onion salsa:
Combine first 5 ingredients in heavy medium saucepan. Cook over medium-high heat until onions begin to soften, stirring frequently, about 4 minutes. Reduce heat to low, cover, and cook until onions are very soft, stirring occasionally, about 40 minutes. Add lemon juice and lemon peel; cook uncovered until most liquid is evaporated, stirring often, about 10 minutes. Season with salt and pepper. Can be made 1 day ahead. Cover and chill. Rewarm before serving.
For curry oil:
Cook oil and curry powder in heavy small skillet over medium-high heat until curry powder darkens slightly, about 1 minute. Transfer to small pitcher. Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before serving.
For minted yogurt:
Mix yogurt, green onions, and chopped mint in medium bowl. Cover and chill. Can be made 6 hours ahead. Keep chilled.
For soup:
Heat oil in heavy large pot over high heat. Add next 5 ingredients. Cook until onion and cauliflower begin to brown, stirring often, about 5 minutes. Add potatoes; stir 2 minutes. Add turmeric and stir 1 minute. Add broth and bay leaves. Bring to boil, reduce heat to medium, and simmer until vegetables are tender, about 10 minutes. Add spinach and stir until wilted, about 1 minute. Add tofu; heat until warmed through, about 1 minute. Season with salt and pepper. Discard bay leaves.
Divide soup among 6 bowls; sprinkle with chopped parsley. Serve salsa, curry oil, and minted yogurt alongside.
*Nigella seeds are pungent and peppery, from a flowering plant of the same name. Also called kalonji or black onion seeds. Available at indianfoodsco.com.

CURRIED ONION SOUP

Curried Onion Soup image

Provided by Barbara Kafka

Categories weekday, soups and stews, appetizer

Time 45m

Yield 6 servings (7 cups)

Number Of Ingredients 6

Ingredients

2 1/4 pounds onions, peeled and cut in chunks
1/2 pound unsalted butter, cut in 1/2-inch pieces
1/4 cup curry powder
4 cups chicken broth
3 tablespoons fresh lime juice
1 1/2 teaspoons kosher salt

Steps:

Working in two batches, put onions in a food processor. Pulse until chopped medium fine. Set aside.
Put butter in a 5-quart casserole with a tight-fitting lid. Cook, uncovered, at 100 percent power in a high-power microwave oven for 2 minutes.
Stir in onions and curry powder until well coated with butter. Cover and cook for 30 minutes, stirring once.
Remove from oven and uncover. Working in two batches, scrape mixture into a blender. Process until very smooth, stopping from time to time to scrape down sides of container.
Scrape mixture back into casserole. Stir in broth. Cover and cook for 6 minutes, to heat through. Remove from oven and whisk in lime juice and salt.

Nutrition Facts : @context http, Calories 412, UnsaturatedFat 11 grams, Carbohydrate 25 grams, Fat 33 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 20 grams, Sodium 712 milligrams, Sugar 10 grams, TransFat 1 gram

Tips:

Use a variety of onions for a more complex flavor. Try a combination of yellow, white, and red onions.
If you don't have curry powder, you can make your own by mixing together ground coriander, cumin, turmeric, and ginger. Adjust the amounts to taste.
For a creamier soup, add a cup of heavy cream or half-and-half before serving.
Serve the soup with a side of crusty bread or crackers for dipping.
Garnish the soup with fresh parsley or chives before serving.

Conclusion:

Curried onion soup is a delicious and comforting soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its rich flavor and creamy texture, this soup is sure to be a hit with your family and friends. Try experimenting with different types of onions and curry powder to create your own unique version of this classic soup.