Curried Spinach Soup Recipe
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Curried Spinach Soup

By: 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."

Rating: This weblink has been rated 27 times with an average star rating of 4.3 Read Reviews (23)

Rate/Review | 571 people have saved this

Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 large potato - peeled and cubed
  • 6 tablespoons olive oil
  • 1/2 cup chopped green onions
  • 12 cups spinach - rinsed, stemmed, and dried
  • 1/3 cup all-purpose flour
  • 2 teaspoons curry powder
  • 4 cups chicken broth
  • 1 tablespoon lemon juice
  • 1 (8 ounce) carton nonfat sour cream

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 198 | Total Fat: 11.4g | Cholesterol: 0mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 26, 2007 by ANNE49R 
I am reviewing this again because I changed the four stars to five with a few changes I added.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 14, 2006 by bitch'n kitchen 
AMAZING!!!!! I have a vegan daughter and so I substituted high quality vegetable broth (I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 12, 2005 by PIA10 
I've made this soup twice and it's addictive. I made a few adjustments. I used leek instead... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 12, 2007 by martie 
I made this soup last night for dinner with jerk chicken & pineapple rice. This was the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 14, 2008 by gremlinhill 
Delicious! RAVE reviews in our house. Used leeks in place of the green onion, and the flavor... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 8, 2006 by Erin K. 
This soup was fabulous. Made it entirely vegan by substituting the chicken broth with... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 4, 2005 by VikingKvinna 
Good soup! I adapted the recipe too; I used spinach, some leftover broccoli I had, garlic, and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 3, 2009 by LIVEEVILLISA 
This was such a great and simple soup! It was a snap to make with very few ingredients. I used... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 5, 2008 by Robyn 
This is good. Next time I may add another potato and a bit more curry. I definately will make... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 19, 2008 by APCOOKING 
This is definitely a good soup. Would be good for visitors. The lemon, I think, is a really... MORE

 
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