Name: Curry Dumpling Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Fusion / Thai-inspired
Ingredients: 1 tablespoon olive oil or coconut oil; 1 small onion, diced; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 tablespoon curry powder (yellow or mild); 1 teaspoon turmeric (optional, for color); 1/2 teaspoon ground cumin; 1 large carrot, peeled and sliced; 1 celery stalk, sliced; 4 cups vegetable or chicken broth; 1 can (14 oz) coconut milk; 1 cup chopped baby spinach or kale; Salt and pepper, to taste; Juice of 1/2 lime; 1 cup all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 teaspoon garlic powder (optional); 1 tablespoon chopped fresh cilantro or parsley; 2 tablespoons melted butter or coconut oil; 1/2 cup milk (or coconut milk for dairy-free)

Description

This Curry Dumpling Soup is a cozy, flavorful twist on classic comfort food. A fragrant curry-spiced broth is filled with tender veggies and pillowy dumplings that soak up all the flavor. It’s warming, filling, and perfect for chilly nights or whenever you’re craving something cozy with a kick!

Ingredients

Scale

For the Soup:

1 tablespoon olive oil or coconut oil
1 small onion, diced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon curry powder (yellow or mild)
1 teaspoon turmeric (optional, for color)
1/2 teaspoon ground cumin
1 large carrot, peeled and sliced
1 celery stalk, sliced
4 cups vegetable or chicken broth
1 can (14 oz) coconut milk
1 cup chopped baby spinach or kale
Salt and pepper, to taste
Juice of 1/2 lime

For the Dumplings:

1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon garlic powder (optional)
1 tablespoon chopped fresh cilantro or parsley
2 tablespoons melted butter or coconut oil
1/2 cup milk (or coconut milk for dairy-free)

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Instructions

In a large pot or Dutch oven, heat oil over medium heat. Add onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant.
Stir in curry powder, turmeric, and cumin. Toast spices for 1 minute.
Add carrots and celery. Cook for 3–4 minutes to slightly soften.
Pour in broth and bring to a gentle simmer. Stir in coconut milk. Season with salt and pepper to taste.
In a mixing bowl, combine flour, baking powder, salt, garlic powder, and herbs. Stir in melted butter and milk to form a sticky dough.
Drop spoonfuls of dumpling dough into the simmering soup. Cover and simmer for 12–15 minutes, or until dumplings are cooked through and fluffy.
Stir in spinach or kale and lime juice. Let wilt for 1–2 minutes.

Serve hot, garnished with extra herbs or a drizzle of coconut milk if desired.

Notes

Use canned coconut milk for the richest flavor, but light coconut milk works too.

Add chickpeas or shredded chicken for extra protein.

For spicier soup stir in chili flakes or a spoonful of red curry paste.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Fusion / Thai-inspired