Curried Cream of Celery Soup Recipe | Vegetarian Times Skip to main content

Curried Cream of Celery Soup

Curry powder lends a spicy twist to this soothing standby.



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¼ cup sliced almonds
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2 Tbs. olive oil
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6 celery stalks, diced (3½ cups)
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1 large leek, white part halved lengthwise and thinly sliced (2 cups)
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¾ tsp. salt
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2 apples, peeled, cored, and diced (2 cups)
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1 Tbs. curry powder, such as Madras
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1 14-oz. can light coconut milk
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2 Tbs. rice
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2½ cups low-sodium vegetable broth
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1 Tbs. lime juice
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¼ cup coarsely chopped celery leaves, for garnish


1. Preheat oven to 350°F. Spread almonds on baking sheet, and toast 8 to 10 minutes, or until golden. Cool.

2. Heat oil in large pot over medium heat. Add celery, leek, and salt; cook 5 minutes, or until vegetables start to soften. Stir in apples and curry powder; cook 2 minutes. Add coconut milk, rice, broth, and 21/2 cups water. Bring soup to a boil, reduce heat to medium-low, and simmer 15 minutes, or until vegetables are soft when pierced with a fork.

3. Purée soup in blender until smooth. Return to pot, and stir in lime juice. Season with salt and pepper, if desired. Ladle soup into bowls, and sprinkle celery leaves and almonds on top.

Nutrition Information: 

2 g
Total Fat: 
10 g
Saturated Fat: 
3 g
14 g
0 mg
307 mg
3 g
5 g
Serves 8

Comments on this Recipe

I first made this soup for my boyfriend who love Celery. I didn't really think I would like it. However, it is a very tasty and simple soup. It also freezes well. The coconut adds a nice flavor to the celery. I have also noticed that celery leaves are delicious sprinkled on top. They would be good sprinkled on many things! Amy

That looks really really good,will share.

this really is a scrumptious soup, and i'll probably make again. only next time, i'll use a standard blender vs. the "Ninja" (which cannot liquify fibrous veggies; "gritty" and "chunky" is as good as it yields). thx for the Rx!

This soup is AMAZING! I used green onion instead of leek. I am in love with it, taste like something from a restaurant, lovely!

I don't see how this makes 8 cups.

Phenomenal!! I even made my own coconut milk from coconut flakes and hot water blended and added to the soup. I never knew I liked celery so much (but I had some that needed to be used). This will be a staple in my household. It was so quick and simple! Thanks CRimes!!

Delicious! Much more than the sum of its parts. I used almond milk instead of coconut (I don't like coconut) and an onion instead of a leek since that's what I had on hand. Will be making again!

This soup absolutely rocks. I used extra curry powder because I love it, and blended it in the pot with an immersion blender. Easy recipe with a lot of elegance.

Horrible recipe. Not creamy, and I reduced broth. Will try again with regular coconut milk and no broth.

Has become a staple in our house. It's YUM!

I love this soup! I love the taste and also having another use for the celery I always find in the refrig but have no clue what to do with it

I made this soup, exactly according to the recipe. I used an inversion blender after step 2. It is very good. Sprinkle with sea salt and fresh ground pepper, and serve with multi-grain bread (I had flax-quinoa bread from Whole Foods). I will definitely make this soup again. It is very easy and inexpensive, filling, tasty, nutritious and low calorie.

What kind of rice? I would use mashed potatoes. The rice may be a bit grainy?

This soup was easy and AMAZING!I will definitely be making it again, soon.

I made this soup and served it to my family and a coworker. Everyone LOVED it and my coworker has since made it for her family, and served it at a dinner party. She’s Belgian and swears it is an OLD family recipe. LOL! Thanks for this wonderful recipe from my family to yours and so on...

Was a very rainy and chilled to the bone spring day. Made this and… Turned out yummy! Not sure about the extra calories of the almonds on top but everything else was thumbs up. My curry powder was a little spicy so the sweetness of the Apple and the spice of the curry was a neat and unusual combination. Balanced beautifully.

is the rice cooked before adding?

I doubled this soup to my roommates' joyousness! The only changes I made: i used stock instead of broth and water and used a bit more, so it was thinner...and i used bacon bits as well as almond and as the oil. And shallots and leeks instead of just leeks. Super tasty and everyone loved it! I may think of adding more rice and/or coconut milk to thicken it up next time?

I think there is a mistake in the directions, because without adding any water there is already 8 cups of soup. Water us not listed in the ingredients list. It would be too thin if you add water. Cooks tweak, so go ahead and try this with full fat coconut milk. I used uncooked rice and it will blend well, and I love to read other comments.

I followed the instructions and agree with Margo--the soup is too thin. I would leave out the water next time. Otherwise the flavors are good.