Curry Soup Mix (Vegan & Meat Options)


Curry Soup Starter & Recipes from Your Dehydrated Pantry


Curry Soup Starter Mix

Pantry Pack Ingredients
1 tablespoon salt
1/2 tablespoon curry powder
1/2 tablespoon sugar
1 teaspoon paprika
1/2 teaspoon dry mustard
1/2 teaspoon coriander, ground
1/2 teaspoon garlic powder
1/4 teaspoon cardamom, ground
1/4 teaspoon crushed red pepper flakes (optional)
1 cup Jasmine rice, uncooked
2 tablespoons dried onions, chopped

Directions

  1. Add all ingredients to a pint-sized Mason jar or Food Saver-type pouch in the order listed.
  2. Label and date jar for storage. Add the Recipe to the label for further convenience.
  3. Vacuum Seal jar or pouch.

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Tip: To cut the amount of air in a jar and fit more into it, shake the jar (with the lid on) and press the food down gently. if necessary. You’ll be surprised how much will actually fit into the jars.

Recipes Using Curry Soup Starter

Chicken-Coconut Curry Soup

Makes 4 servings

Ingredients
1 pantry pack Curry Soup Mix
5 cups chicken broth or coconut milk or vegetable broth
1 cup shredded cooked chicken

Directions

  1. Bring broth or coconut milk to boil in large stockpot over high heat; add soup mix.
  2. Cover and reduce heat to medium. Stirring occasionally, simmer 20-25 minutes, until rice is tender.
  3. Stir in chicken; cook until heated through. Serve immediately.

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Shrimp Variation: Instead of 1 cup chicken, add in 1 cup cooked, peeled shrimp.

Coconut Curry Pumpkin Soup

Makes 4 servings

Ingredients
1 pantry pack Curry Soup Mix
3 cups chicken broth or vegetable broth
2 cups coconut milk
1/2 cup pumpkin powder
1/2 cup (2 ounces) chopped pecans ( optional)

Directions

  1. Bring broth or coconut milk to boil in large stockpot over high heat; add soup mix.
  2. Cover and reduce heat to medium. Stirring occasionally, simmer 20-25 minutes, until rice is tender.
  3. Stir in pumpkin powder and pecans. Add more water, if needed, to achieve desired thickness.
  4. Cook 10 minutes more, until heated through and thickened. Serve immediately.

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Variations: Instead of 1/2 cup Pumpkin powder, try Carrot powder, Butternut Squash powder, or Sweet Potato powder instead.

Thai Inspired Spicy Curry Butternut Squash Soup

Makes 4-6 servings

Thai flavors are a favorite of mine and I felt they would be a perfect match to play off the richness of a butternut squash soup. Curry, coconut, spicy are a wonderful to balance the richness of the squash.I love this blend of flavors!

Ingredients
2 tablespoons olive oil
2 chili peppers, or more to taste
1 pantry pack Curry Soup Mix
2 tablespoons red curry paste, or to taste
1/2 cup butternut squash powder
4 cups chicken stock or vegetables stock
1 (14 ounce) can coconut milk
2 bay leaves

Directions

  1. Heat a large heavy-bottom pot over medium-high heat; add olive oil. Cook and stir chili peppers in the hot oil until chili peppers are puffed and softened, 3 to 5 minutes.
  2. Add stock and coconut milk to chilies. Bring to a boil in large stockpot over high heat; add soup mix.
  3. Cover and reduce heat to medium. Stirring occasionally, simmer 20-25 minutes, until rice is tender.
  4. Stir in butternut squash powder. Add more water, if needed, to achieve desired thickness.
  5. Cook 10 minutes more, until heated through and thickened. Serve immediately.

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Variations

  • Instead of 1/2 cup Butternut Squash powder, try Carrot powder, Pumpkin powder, or Sweet Potato powder instead.
  • Diced or shredded meat or small shrimp can be added to this soup. Add 1 cup to the soup with the butternut squash powder.

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