If you have a marrow to use up, this curried marrow soup is a delicious way to turn it into a warming and satisfying meal.
Marrow has quite a mild flavour, so it works well with curry powder, cumin and ginger. The butter beans help to thicken the soup and make it more filling, while the coconut milk gives it a smooth and creamy finish.
Everything goes straight into the soup maker, making this a quick and easy recipe with very little preparation.
What You Need
This recipe was made in a Ninja Soup Maker, but it can be made in any soup maker with a suitable capacity. For exact quantities and concise instructions, head down to the recipe card at the bottom of the post.
Marrow – you will need around 500g of prepared marrow. If you are using a large, mature marrow, peel it and scoop out the soft, seedy centre before dicing and weighing it. Younger marrows may have softer skin and smaller seeds, in which case you might not need to remove them.
Butter beans – a drained 400g tin of butter beans helps to thicken the soup without needing to add potato. They also make the soup more filling and give it a creamy texture once blended.
Onion and garlic – add one small chopped onion and two garlic cloves.
Curry powder – use one to two teaspoons of your preferred curry powder. Mild or medium curry powder works well, but you can use a hot variety if you want the soup to have more heat.
Ground ginger and cumin – ground ginger and cumin add extra warmth and flavour to the soup.
Vegetable stock – make up around 500ml of vegetable stock using a stock cube or stock pot.
Coconut milk – add 200ml of coconut milk. Stir or shake the coconut milk before measuring it, as it can separate in the tin.
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Making It
Start by preparing the marrow. If it is a large, mature marrow, peel off the tougher outer skin, slice it in half and use a spoon to scoop out the soft, seedy centre. Chop the remaining flesh into evenly sized chunks until you have around 500g of prepared marrow.
Add the chopped marrow to the soup maker, followed by the drained and rinsed butter beans. The butter beans will blend into the soup, making it lovely and thick without needing to add a potato.
Next, add the chopped onion, garlic cloves, curry powder, ground ginger and cumin. I use two teaspoons of curry powder, but you can adjust this according to its strength and how spicy you want the finished soup to be.
Pour in the vegetable stock and coconut milk, then add the salt and pepper. Check that everything sits below the maximum fill line on your soup maker before putting the lid on.
When the programme has finished, carefully remove the lid and check the consistency. Marrow contains quite a lot of water, but the butter beans also make the soup naturally thick and creamy, so the finished texture can vary slightly from one marrow to another.
If the soup is thicker than you would like, stir in a little hot stock or freshly boiled water. Add it gradually until the soup reaches your preferred consistency.
Finally, taste the soup and add a little more salt, pepper or curry powder if needed before serving.
What Can I Serve With Curried Marrow Soup?
Serve curried marrow soup with crusty bread, naan bread or warm chapatis.
You could also add a swirl of coconut milk and garnish it with chopped coriander or a few chilli flakes.
Storing Curried Marrow Soup
Allow the soup to cool before transferring it to an airtight container. It can be stored in the fridge for up to three days.
Reheat it in a saucepan over a medium heat or in the microwave until piping hot throughout. The soup may become thicker after chilling, so add a splash of water or stock if required.
Can You Freeze Curried Marrow Soup?
Curried marrow soup can be frozen for up to three months.
Leave the soup to cool completely before dividing it between suitable freezer-safe containers. Leave a little space at the top of each container to allow the soup to expand.
Defrost the soup overnight in the fridge before reheating. Alternatively, reheat it from frozen in a covered saucepan over a low heat, stirring regularly until completely defrosted and piping hot.
The coconut milk may separate slightly after freezing, but stirring or briefly blending the soup should bring it back together.
More Soup Maker Recipes
I hope you enjoy this chickpea and spinach soup, if you are looking for more soup maker inspiration, check out the following;
- Roasted Red Pepper and Chickpea Soup Maker Soup
- Curried Butternut Squash and Chickpea Soup
- Smoky Tomato, Chickpea, Pepper and Red Lentil Soup
- Moroccan Chickpea Soup
- Jamaican Jerk Sweet Potato Soup
Curried Marrow Soup (in a Soup Maker)
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Ingredients
- 500 g marrow diced
- 400 g butter beans tin, drained and rinsed
- 1 onion chopped
- 2 cloves garlic
- 1 teaspoons curry powder
- ½ teaspoon ground ginger
- ½ teaspoon ground cumin
- 500 ml vegetable stock
- 200 ml coconut milk
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Add the diced marrow, butter beans, onion, garlic, curry powder, ground ginger, cumin, vegetable stock, coconut milk, salt and pepper to the soup maker.
- Check that the ingredients are below the maximum fill line and put the lid on.
- Select the smooth soup programme.
- At the end of the programme, check the consistency. If the soup is too thick, stir in a little hot stock or freshly boiled water until it reaches your preferred consistency.
- Taste and adjust the seasoning before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an estimate.