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Karrísúpa (Icelandic Curry Soup)

Karrísúpa (Icelandic Curry Soup) is a traditional Icelandic recipe for a classic soup of peaches and prawns in a lightly-curried cream and tomato base. The full recipe is presented here and I hope you enjoy this classic Icelandic version of: Icelandic Curry Soup (Karrísúpa).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

4

Rating:

Tags : CurrySpice RecipesIceland Recipes

Though the first curry powder came to Iceland around the 1880s, it was only in the 1940s-1950s that curry powder became commonplace. Though the Icelanding form of curry powder is very mild (think mild Madras) it's now used in a wide range of dishes, particularly if they include fish or seafood. This is a classic soup from Iceland.

Ingredients:

2 tbsp butter
4 tbsp mild curry powder (adjust to taste)
8 garlic cloves, pressed
1 onion, chopped
½–1 leek, chopped
1 tin of tomatoes (400g)
2-3 stock cubes (flavour irrelevant)
500ml single cream
½ tin chopped peaches
500g freshwater prawns (fresh or frozen)

Method:

Place your pan over low heat. When the pan is hot, add the butter and allow to melt.

Scatter over the curry powder then stir in the onion, garlic and leek. Cook for about 6 minutes until the onions are soft and translucent (but not coloured).

Stir in the chopped tomatoes (along with any juice) then crumble in the stock cubes, stir to combine and continue cooking for 10 minutes.

Stir in the cream and cook for a few more minutes, until warmed through. Adjust the salt to taste and add more curry powder or stock cubes if needed.

Add the chopped peaches, stir to combine then bring the ingredients to a boil. Cook for a few minutes, to ensure everything is hot through. Now add the prawns, cook for just 30 seconds until just pink then serve (this keeps them tender).