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My review
Curried Spinach Soup
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."
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Ingredients
35 m servings 181 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside.
- 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.
- 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.
- 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.
Nutrition Facts
Per Serving: 181 calories; 10.5 g fat; 18.1 g carbohydrates; 4.7 g protein; 4 mg cholesterol; 84 mg sodium. Full nutrition
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Reviews
Read all reviews 3239 Ratings
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Most helpful positive review
2/16/2007
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...
Most helpful critical review
4/17/2013
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 ...
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2/16/2007
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...
1/14/2006
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 lem...
5/12/2005
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 som...
8/14/2008
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...
3/17/2011
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 ge...
1/12/2007
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...
3/28/2010
This soup has a pretty bizarre texture. That may be in part because I didn't remove the stems of the spinach. But it was tasty and filling and creamy, I would make it again in the winter.
1/3/2009
This was such a great and simple soup! It was a snap to make with very few ingredients. I used an immersion blender to mix ingredients. Also, I added all ingredients to one pot (with the excepti...