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5 from 2 votes

Vegetable Beef Curry Soup

Warm and delicious curry soup the whole family will absolutely love, and weeknight friendly in prep time!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Soup
Cuisine: American
Keyword: vegetable beef curry, vegetable beef curry soup, vegetable beef curry soup soup
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com


  • 3 TB friendly fat divided to cook in such as butter, tallow, lard, coconut oil etc
  • 1 lb grassfed ground beef
  • 3 tsp curry powder divided
  • 1/2 tsp sea salt
  • 1/4 tsp pepper
  • 1 medium onion diced
  • 3 medium carrots diced
  • 2-3 oz white mushrooms sliced
  • 3 cloves of garlic minced
  • 1 TB tomato paste
  • 2-3 large handfuls of chopped baby kale
  • 2 quarts bone broth
  • 1 cup gluten free pasta or 1/2 cup white rice Optional. If you are grain free you can add 1-2 TB of tapioca starch to your soup to thicken it up a little
  • Sea salt & pepper to taste


  • Melt a tablespoon of butter in a soup pot, and add the ground beef, 2 tsp of curry, 1/2 tsp sea salt, and 1/4 tsp pepper. Brown the beef and set it aside. Leave the juices behind in the pot to saute the veggies in.
  • Melt another 2 TB butter to the soup pot along with the beef juices left behind, and add the onion, carrot, and mushroom along with a big pinch of sea salt and cook on medium heat for about 7 minutes to soften and sweeten the veggies.
  • Add the garlic and tomato paste and cook for a minute.
  • Add the chopped kale, bone broth, cooked beef from earlier, and the pasta and bring to a simmer until the pasta is cooked. Sea salt and pepper the soup to your taste.