Recipe 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
potato - peeled and cubed
chopped green onions
spinach - rinsed, stemmed, and dried
1 (8 ounce) carton
nonfat sour cream
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!
This is one of the worst recipes I’ve made from this site. I followed the recipe exactly and it was pretty gross. To try to save it I tried adding additional curry powder and some salt/pepper and cayenne but it didn’t help at all. I will not be making again.
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.
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.
Delicious! RAVE reviews in our house. Used leeks in place of the green onion, and the flavor really came through in a nice way. This is one recipe where it's really important to taste and adjust seasonings several times throughout the process, as curry powder can vary widely in strength and quality depending on source (and age) of your curry. Start with half the curry and lemmon called for in the recipe, then add more to your taste. Lemon zest, rather than lots of lemon juice, worked well for me. One note: I got lazy with the spinach leaves and didn't stem them very well (using baby spinach, thought they'd be tender enough). They weren't; strings got all wrapped around my hand blender and I had to pull them out by hand :-( But the end soup was fantastic. Thanks for the recipe, & next time I won't be so lazy!
IGNORE THE PICTURE! I didn't read the other views carefully and didn't realize the soup would look nothing like photo. I also didn't read the recipe before making it... oops. So when I was getting out the spinach out, I spotted some asparagus and thought I would throw some in with the green onions. I suppose I made curried spinach ASPARAGUS soup. I liked it - I would do it again! I used a meatless "chicken" soup base, omitted lemon juice and used nonfat greek yogurt. I didn't add all the spinach - it was quite thick and rich without all of it. I have an immersion blender on order from Amazon, so I pureed it in my food processor. I think it would sell well to most adult family members and at church potlucks - which tend to be vegetarian. Go ahead try it - just don't imagine the photo. Think GREEN - VERY GREEN.
While I may have changed around the cooking method (one less pot to wash) and omitted the potato (imo, not necessary when using a slurry), this soup came together very quickly and blended into a bright emerald green (gotta love immersion blenders!). Watch the amount of curry powder though -- mine is dangerous, so there was no way I could have added the full 2 teaspoons without setting mouths afire -- start small and taste, taste, taste.
I made this soup last night for dinner with jerk chicken & pineapple rice. This was the perfect touch. I used soup base instead of already made broth, added one clove of garlic in with the onion, used regular (not lowfat) sour cream,squeezed a fresh lemon, and served with fresh baked baguette bread. Also, when adding curry powder,I used 2 HEAPING teaspoons. We love the curry taste. A little tip to make it easier...If you are using a blender, add about 1/2 cup of broth to the potato spinach mixture. It will puree much easier this way. ENJOY!
* Percent Daily Values are based on a 2,000 calorie diet.
Curried Spinach Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 181
** Calories from Fat: 94
We have over 100 cucumber salads to help you keep your cool.
Meatloaf is the hearty, family-pleasing meal that makes the greatest leftovers ever.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Learn how to make an elegant curried pear soup garnished with sweet yogurt.
Follow these simple shortcuts for delicious butternut squash soup.
Discover a terrific technique for making vegetable soups.