Curry and Rice Soup


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This is a hot and spicy soup for the start of an Indian meal or ideal for a cold, winter day.

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Serving Size / Yield

6 servings


  • 1 lb. onions, chopped
  • 2 Tbs. butter
  • 2 Tbs. oil
  • 1 Tbs. curry powder
  • 2 Tbs. shredded coconut
  • 2 Tbs. flour
  • 6 C. stock
  • 1 branch celery, thinly sliced
  • 1/3 C. long grain rice
  • salt
  • pepper

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Sauté the onions in the butter and oil in a heavy saucepan until soft. Add the curry powder and coconut and cook for another minute. Add the flour and cook for 1 minute. Pour in the sock and bring to a boil, stirring all the time. Add the celery and rice and season with salt and pepper. Boil gently covered with a lid, for 35 minutes until the rice is tender, then serve.

Serve with: Indian Lasagna

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