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Imagine a bowl steaming with aromatic spices, enveloping tender dumplings that burst with flavor at the first bite. This is the essence of Soul-Warming Curry Dumpling Soup—a dish that transcends mere sustenance to become a comforting embrace in a bowl. With its roots in various culinary traditions, this soup combines the heartiness of dumplings with the rich, aromatic qualities of curry, creating a dish that not only satisfies hunger but also warms the spirit.

Best Curry Dumpling Soup

Warm up with this delicious Soul-Warming Curry Dumpling Soup! Packed with flavor from curry and turmeric, it's not just hearty but also creamy thanks to coconut milk. Homemade dumplings add a comforting twist to this vibrant vegetable broth. With fresh spinach, carrots, and bell peppers, every spoonful is cozy and nourishing. Perfect for a chilly day, this recipe serves four and can be ready in an hour. Don't forget to garnish with cilantro and a squeeze of lime for that extra zing!
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Ingredients
  

For the Dumplings:

1 cup all-purpose flour

½ cup water

1 teaspoon salt

1 tablespoon vegetable oil

1 teaspoon curry powder

For the Soup:

1 tablespoon coconut oil

1 small onion, finely chopped

2 cloves garlic, minced

1 tablespoon ginger, minced

1 tablespoon curry powder

1 teaspoon turmeric powder

4 cups vegetable broth

1 can (13.5 oz) coconut milk

1 medium carrot, sliced

1 bell pepper, chopped

2 cups spinach leaves

Salt and pepper to taste

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

Make the Dumplings:

    - In a large bowl, mix together the flour, salt, and curry powder.

      - Gradually add in the water and vegetable oil, stirring until a dough forms.

        - Knead the dough on a floured surface for about 5 minutes until smooth. Cover and let it rest for 20 minutes.

          - Roll out the dough to about ⅛ inch thick and cut into small circles (about 2 inches in diameter). Set aside.

            Prepare the Soup:

              - In a large pot, heat the coconut oil over medium heat. Add the chopped onion, minced garlic, and ginger, sauté for 3-4 minutes until fragrant and translucent.

                - Stir in the curry powder and turmeric, cooking for an additional minute.

                  - Pour in the vegetable broth and coconut milk, then bring to a gentle simmer.

                    - Add the sliced carrot and chopped bell pepper. Cook for about 10 minutes, or until the vegetables are tender.

                      Cook the Dumplings:

                        - Gently drop the dumplings into the simmering soup. Allow them to cook for 5-7 minutes, or until they rise to the surface and are cooked through.

                          Finish the Soup:

                            - Add the spinach leaves to the soup and stir until wilted. Season the soup with salt and pepper to taste.

                              Serve:

                                - Ladle the soup into bowls, garnish with fresh cilantro and serve with lime wedges on the side for a bright finish.

                                  Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4