Delicious year 'round! Smooth, creamy, and savory, Curry Cream of Broccoli Soup is the perfect comfort food when the temperature starts to drop!

Paleo Curry Cream of Broccoli Soup

  • Author: Raj -
  • Yield: 1.5-2 L 1x


  • 1 large onion (chopped)
  • 5 cloves garlic (crushed)
  • 3/4 tsp salt
  • 1 Tbsp ghee
  • 3 tsp turmeric
  • 1 L chicken broth
  • 2 medium heads broccoli
  • 1 can coconut milk
  • 2.5 tsp paprika
  • 3/4 tsp dried fenugreek leaves
  • 4.5 Tbsp lemon juice
  • salt and pepper to taste



  1. In a large pot over medium heat, saute onions, garlic, and 3/4 tsp salt in ghee. Stir occasionally until onions are translucent.
  2. Stir in turmeric and cook for 1 minute.
  3. Add chicken broth and broccoli, increasing temperature to high until boiling, then reduce to simmer for about 20 minutes (broccoli stems should be soft).
  4. Allow to cool a bit, then use immersion to cream ingredients. (If no immersion blender, use blender – but allow to cool a bit more if you’re using a blender – You don’t want to accidentally cover yourself in scalding soup if there is a blender explosion.)
  5. Stir in coconut milk, paprika, fenugreek and lemon juice, cooking over medium-low heat for about 5 minutes, or until thickened.
  6. Add salt and pepper to taste.
  7. Optional: add in a dollop of coconut whip cream or sour cream once served in bowl (it looks pretty and adds some extra creaminess).

  • Category: soup
  • Method: stove-top
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