Curried Celery And Potato Soup:
A Cozy Twist on Tradition

Curried Celery and Potato soup

Try our curried celery and potato soup—an interesting take on regular celery and potato soup!

My image shows the soup un-blended. If you like your soup chunky, then, by all means, don't blend it!

If you like a smooth soup, use your blender. If you're blending the soup when it's hot, allow the hot air to escape from the little hole in the lid so the heat can escape - just keep a cloth nearby to catch spills!

To give the soup a 'thicker gravy-like base,' just blend a small portion of the soup when it's cooked and then add that back to the pan and give it a good quick stir.

What is Curry?

Curry is a spice blend that originated in India. Curry powder is typically made from a combination of turmeric, coriander, cumin, and chili powder.

The flavor of curry can be mild, medium, or hot.

What Are The Different Types of Curry?

There are many different types of curry, including vindaloo, korma, madras, and massaman. Vindaloo is a spicy curry that originates from Goa, while korma is a milder curry that is often made with yogurt or cream.

Madras is a hot curry that originates from Tamil Nadu, while Massaman is a Thai curry that is made with coconut milk and peanuts.

I'm somewhere in the middle regarding enjoying the heat of curry. It's a really neat flavor and will definitely linger in the house - aroma-wise. Run your A/C or open the windows if you're not partial to having the smell of curry linger.

NOTE: This curried version of the soup recipe is from Nigel in London, UK (they love their curries in the UK!) and I decided right away to make the soup myself and feature it—it's so good!

Nigel says it's mainly based on the 'plain' celery and potato soup but with curry added for a very flavorful twist! Enjoy—and "thanks" Nigel!

Ingredients for Curried Celery and Potato Soup:

Curry Adds Fantastic Flavor!

How to Make Curried Celery and Potato Soup:

  1. Use the freshly boiled water to rehydrate the dehydrated items above.
  2. When they are sufficiently plump, put the veggies into a heavy saucepan, toss the excess water, and add the vegetable stock to the pan.
  3. Add the curry, turmeric, tarragon, and cumin and the optional orzo. Bring to a boil and simmer for about 30 minutes, or until the vegetables are fully cooked/soft. At this point, we ate it 'as is', rather than blend it, but you can blend it if you wish!
  4. Let it cool a bit and blend in small batches ... allow air to escape from the little hole in the lid so that the heat doesn't cause any explosive problems! Just have your hand over that top little hole to catch any runaway splashes. Please understand, I am NOT saying "don't use the big lid," I'm saying don't use the "little clear plastic removable lid" which you use to add ingredients while the blender is running. I don't want this soup all over your kitchen! Just let the excess heat escape...
  5. Blend until smooth, about 45 - 60 seconds.

*IF you need to add salt, do so, BUT be careful NOT to over-salt as the bouillon has salt in it.

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20 Taste-Tested
Easy Recipes

(there are 26, actually!)

Easy Meals to Make
with Dehydrated Food
Recipe eBook

20 Taste-Tested Easy Recipes = 75+ pg eBook

20 Taste-Tested Easy Recipes Containing Dehydrated Food
Buy Now orange button

or choose our
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Colorful Curry!

Curry in a bowl, with riceUsed by Permission / Canva registered user

There are many different recipes for curry suitable for chicken, beef, lamb, or vegetable dishes. Additionally, curry can be served with rice, naan bread, or roti.

While on the subject of naan bread, check out Anita's Bread as she says it's close to naan bread!

Naan is a soft, tear-drop-shaped flatbread that plays a central role in Indian cuisine and complements many dishes. The charred, puffy texture makes it perfect for dipping and scooping.

Easy Curry Recipe


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 2 tablespoons curry powder
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 can (15 ounces) of kidney beans, drained and rinsed
  • 1 can (15 ounces) tomato sauce
  • 1 cup water
  • Salt and pepper to taste


  1. Heat the oil in a large pot over medium heat.
  2. Add the onion, garlic, and ginger.
  3. Cook until the onion is softened, about 5 minutes.
  4. Add the curry powder and cook for 1 minute.
  5. Add the tomatoes, chickpeas, kidney beans, tomato sauce, and water.
  6. Bring to a boil.
  7. Reduce the heat to low and simmer for 30 minutes.
  8. Season with salt and pepper to taste.
  9. Serve over rice or naan bread.

Not only does curry look good AND taste good—it smells good too!

Does Curry Flavor Intensify While Cooking?

Yes, the flavor of curry will become more intense the longer it is cooked. The reason why is longer cooking allows the spices and herbs to release their essential oils and aromatics fully.

Additionally, the flavor of curry can be intensified by adding more spices.

More Good Stuff to Read!

Susan Gast, owner of Easy Food Dehydrating plus, and

Susan Gast began Easy Food Dehydrating in December 2010.

Read Susan's story of what sparked her interest in all things related to "food dehydrating."

She is featured on the Mother Earth News blog, and on Solo Build It! (SBI!) who hosts this site. Read her first SBI! interview and her second SBI! interview.

Since 1980, Susan's involvement in publishing - in one form or another - led her to create ePubTechReviews which reviews a variety of products related to the publishing industry - if you're at all interested in AI and self-publishing. The website is also hosted by Solo Build It!

Susan also runs her namesake site on Solo Build It! that showcases the books she has written since 2012.

Do you want to send Susan a quick message? Visit her contact page here. She'd love to hear from you!