*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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.
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!
This was good and comforting. I made this for a sunday supper at a freinds and even the non veggies easters liked it. I love curry so that's probally why i liked this so much. I made a few minor changes i sauteed yellow onions and garlic instead of the green onions and added a pinch of red pepper flakes. Instead of sour cream I used non fat greek yogurt just because I like the taste better and its so healthy for you.
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 exception of the potatoes which I cooked separately). I will definately make this again!
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.
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