Easy Summer Garden Curry Soup

By now, you all know I love a good cheat soup. Not calories cheating, but cheating on cutting up, peeling and sorting through all of the veggies that make the soup amazing. This recipe has a little fresh, a little frozen, and a lot of delish. If you love a good curry and a good vegetable soup, here is your sweet spot, folks! It's savory, exotic in flavor, and light enough for a summer evening dinner. This recipe makes about 4 dinner servings or 3 generous dinner servings and takes about 30 minutes to prepare.


  • 3 TBS olive oil

  • 3 Yukon Gold potatoes, sliced into 1/2 –inch rounds

  • 1/4 red bell pepper, chopped

  • 1 medium tomato, diced

  • 2 cloves garlic, minced

  • 2 cups (thawed and drained) frozen soup veggies (green beans, carrots, peas, corn)

  • 2 tsp fresh minced ginger (Sub: 1 tsp ginger paste or powder)

  • 1 TBS curry powder (more to taste)

  • 11/2 teaspoons salt (more to taste)

  • 4 cups chicken broth (Sub: vegetable broth)

  • 2 cups water

  • 2 cups roughly chopped summer squash (about 1 small squash, 1 small zucchini)

  • *optional add-ins 1/4 cup chopped fresh cilantro leaves, for garnish; 1/4 cup chopped green onion, for garnish; sliced jalapeno


  1. Add 2 TBS olive oil to a medium-large skillet, side by side. Add potato slices, and turn on heat to medium. Working in batches, sear each side of the potatoes until just slightly brown, about 1-2 minutes each side. Remove and set aside on a plate.

  2. Add an addition TBS (only if necessary) of oil, heating it over medium heat until hot. Add red bell pepper, garlic and thawed frozen veggies. DO NOT ADD Squash, yet. Toss veggies around until garlic becomes fragrant, 2-3 minutes.

  3. Add curry powder, ginger and salt. Continue to toss veggies until well covered with spices.

  4. Add 2 cups water, stirring and scraping down the sides of the pan until the water comes to a boil. Transfer to a 5qt sauce/ soup pot. Add broth and bring to a boil for 3-4 minutes, or until green beans are firm, yet not crunchy.

  5. Reduce to a simmer, add tomatoes and squash. Cover and simmer for 5 minutes. Taste and adjust salt or spices, as desired.

  6. Enjoy!

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