Description
This delicious Curry Dumpling Soup is a comforting bowl of flavor-packed broth, filled with pillowy dumplings, tender vegetables, and a fragrant blend of spices. Perfect for chilly days or when you crave something cozy yet vibrant, this soup balances warmth from curry powder with the freshness of herbs and hearty dumplings for a meal that’s both satisfying and unique.
Ingredients
Units
Scale
For the Dumplings
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons cold unsalted butter, cubed
- 1/3 cup milk (plus more if needed)
For the Soup Base
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 red bell pepper, diced
- 2 teaspoons curry powder
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 6 cups vegetable broth (or chicken broth)
- 1 can (14 oz) coconut milk
- Salt and freshly ground black pepper, to taste
To Finish
- 1 cup baby spinach or chopped kale
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 lime
Instructions
- Make the Dumpling Dough: In a medium bowl, whisk together the flour, baking powder, and salt. Work in the cold butter with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Stir in the milk just until a shaggy dough forms; do not overmix. Cover and place in the fridge while you make the soup base.
- Sauté the Aromatics: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the onion and cook for 3-4 minutes until translucent. Stir in the garlic and ginger, cooking for another minute until fragrant.
- Add the Vegetables and Spices: Mix in the carrots, celery, and bell pepper. Sprinkle in the curry powder, turmeric, and cayenne (if using). Sauté for 2-3 minutes to bloom the spices and soften the veggies.
- Create the Broth: Pour in the vegetable broth and bring to a gentle boil. Stir in the coconut milk, season with salt and pepper, and reduce heat to maintain a steady simmer.
- Add the Dumplings: Using a small spoon or your hands, drop small portions (about 1 tablespoon each) of the dumpling dough onto the gently simmering soup. Cover the pot and cook for 15 minutes, letting the dumplings puff up and cook through without lifting the lid.
- Finish the Soup: Once dumplings are set, stir in the spinach or kale. Simmer for 2 more minutes until wilted. Add the fresh lime juice and sprinkle with chopped cilantro. Adjust salt and pepper to taste.
- Serve: Ladle the soup and dumplings into bowls. Top with extra herbs or a wedge of lime if desired. Enjoy your warming bowl of curry dumpling soup!
Notes
- For gluten-free dumplings, substitute a gluten-free flour blend.
- Adjust the spice level by increasing or reducing the amount of curry powder or cayenne.
- Feel free to add additional vegetables such as peas, mushrooms, or zucchini.
- Leftovers keep well in the fridge for up to 3 days; reheat gently to avoid overcooking dumplings.
Nutrition
- Serving Size: 1.5 cups
- Calories: 335
- Sugar: 6g
- Sodium: 1150mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 17mg
