Curry is a well known Indian and Asian spice that is actually a spice blend. Different regions of India and Asia have been using different combinations of spices that they made into curry powder – for thousands of years!
Curry powder typically includes spices like cloves, cardamon, garlic, ginger, nutmeg, fennel, caraway, ajowan seeds, dried basil, mustard seeds, mace, poppy seeds, sesame seeds, saffron, turmeric, and cinnamon.
Not only do spices give any dish added flavor, there are health benefits. A Pennsylvania State University study showed that the incorporation of a relatively high culinary dosage of mixed herbs and spices into a US-style dietary pattern tended to improve blood pressure in adults at elevated risk of cardiometabolic diseases.
This Paleo Red Curry Soup recipe is a delicious and a nutritious option for lunch or dinner.
Gluten-free, dairy-free, paleo and keto friendly. Enjoy!
- 1 tbsp extra virgin olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, sliced into strips
- 1 carrot, peeled and sliced into strips
- 3 garlic cloves, minced
- 1 ½ tbsp red curry paste
- 1 tbsp coconut sugar
- 5 cups vegetable or chicken broth (or use bone broth)
- 1 cup coconut milk
- 1 cup cooked chicken, if desired (pasture-raised, organic)
- ½ tsp ground ginger
- ½ tsp salt
- ½ tsp pepper
- Crushed cashews, for topping
- Fresh cilantro, for garnish
- 4 lime wedges
Add the oil to a large pot over medium heat. Once hot, add in the onion, bell pepper and carrot and cook until onion is translucent, about 6 minutes. Stir in garlic and cook another minute until fragrant. Stir in red curry paste and sugar until vegetables are well coated. Pour in broth and coconut milk and stir. Add chicken, if using. Bring to a boil and cook for 15 minutes, uncovered. Season with ginger, salt and pepper and add for to taste, if desired. Pour into bowls and add cashews, cilantro, and lime wedges. Enjoy!