Why You’ll Love This Recipe

I love how this soup combines the heartiness of dumplings with the aromatic warmth of curry spices. The broth is earthy and comforting, the dumplings are pillowy and satisfying, and it all comes together easily in one pot. It’s a complete meal that feels both indulgent and wholesome.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dumplings:

1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 tablespoons cold butter, cut into small pieces
¼ cup milk (add more if needed)

For the soup:

1 tablespoon vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1 tablespoon curry powder (mild or hot, to taste)
½ teaspoon turmeric
4 cups chicken or vegetable broth
1 cup diced carrots
1 cup diced potatoes
Salt and pepper, to taste
2 tablespoons coconut milk or cream (optional, for richness)
2 tablespoons fresh cilantro or parsley, chopped (for garnish)

Directions

Make the dumplings: In a bowl, whisk flour, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in milk until the dough just comes together (avoid overmixing). Set aside.
Prepare the soup base: Heat oil in a large pot over medium heat. Add onion and sauté for 3–4 minutes until soft. Stir in garlic and ginger, cooking another minute until fragrant.
Sprinkle in curry powder and turmeric, stirring constantly for about 30 seconds to toast the spices.
Pour in broth, then add carrots and potatoes. Bring to a simmer and cook for 8–10 minutes until vegetables start to soften.
Drop rounded tablespoonfuls of the dumpling dough into the simmering soup—aim for about 10–12 dumplings evenly spaced. Cover the pot and simmer gently for 10 minutes without lifting the lid.
Remove the lid and check that the dumplings are puffed and cooked through. Stir in coconut milk or cream if using, and season with salt and pepper to taste.
Ladle the soup into bowls, garnish with cilantro or parsley, and serve hot.

Servings and Timing

Servings: 4
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Calories: ~300 kcal per serving

Variations

I swap potatoes for sweet potatoes or add diced zucchini for extra texture.
I use chickpea flour and nondairy milk to make the dumplings gluten-free.
I stir in spinach or kale toward the end for a boost of greens.
I add a squeeze of lime juice or swirl in yogurt for extra brightness.
I double the dumplings for more dense, filling bites in the soup.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm the soup on the stove—dumplings hold up well for a fresh second round.

FAQs

Can I make this vegetarian?

Yes—I use vegetable broth instead of chicken broth and skip the optional cream if needed.

Do I need to cover the pot when cooking dumplings?

Yes—covering lets the dumplings steam through and puff up without drying out.

Can I freeze leftovers?

I freeze the soup base without dumplings. I add fresh dumplings when reheating for best texture.

Can I make it spicier?

Absolutely—I add a pinch of chili flakes or chopped fresh chili with the spices.

How do I know the dumplings are cooked through?

They should puff up, feel light, and bounce back when tapped gently—no raw dough center.

Conclusion

This Curry Dumpling Soup is a warm hug in a bowl—aromatic, comforting, and full of homemade goodness. It’s one of my favorite recipes when I want something heartwarming yet easy to prepare. I hope you enjoy this delicious twist on soup night as much as I do!