This easy healthy high protein soup is gluten free, dairy free, refined sugar free, low carb, plant based, fiber packed, nutrient dense, clean eating. In a white bowl is freshly made and served curry soup that is a red brown color from the curry paste and spices. It's filled with ground turkey, vegetables of lots of color, topped with chopped cilantro, a dollop of sour cream, and a drizzle of bright red hot sauce.

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This High Protein Curry Soup is gluten free, dairy free, and packed with vegetables. It takes less than thirty minutes to make and makes plenty of leftovers for you to enjoy later in the week. This soup is deliciously creamy, filled with flavor and a little spice, and is the ultimate comfort meal for when you need it most. Change the level of spice, add more vegetables, switch up the proteins – you can really make this soup whatever you want it to be!

Soups are one of my go-to meals for easy, weeknight dinners. Most take minimal time and effort to make – just chop and throw everything in a pot to cook and the final product is deliciously grounding. This curry soup is no different! It’s cozy, comforting, and full of bold flavor without being fussy. Which is exactly why I keep coming back to it. It’s one of those dinners that tastes like you really tried but secretly comes together in one pan with minimal effort (aka a weeknight win).

What I love most about this meal is how flexible it is. You can swap in your favorite ground meat or even plant based options like lentils or chickpeas, add in other vegetables you have that need to be used from your fridge, and even adjust the spice level. The combo of red curry paste and curry powder gives it a subtle heat that’s super customizable – mild and cozy if you go light, or bold and a little fiery if you add extra. The bone broth and coconut milk come together to create the dreamy, thick base that soaks into everything and makes it feel like a hug in a bowl.

It’s a great way to easily add extra nutrients into your day! Between the fiber and nutrients from the vegetables, the protein from the ground turkey and bone broth, healthy fats from the coconut milk, and flavor from any herbs and spices, it comes close to being a perfect meal. This one has been in my weekly rotation along with my Easy, Healthy Spaghetti Squash and Viral High Protein Beef Bowl. I feel like it’s going to become one of your favorites too!

Watch the video tutorial HERE.

Why You’ll Love This

Easiest weeknight dinner – This meal is ready in less than thirty minutes and you’ll have enough for leftovers. Cook once, eat a couple more times!
Sneak in those veggies – You can easily add more vegetables, using whatever you have in the fridge or frozen mixes that need to be used up. More vegetables means more fiber, more color, and more nutrients. So why not sneak some extra in?
Gut Healthy– Using bone broth in this recipe not only boosts the protein but it’s also great for gut health and supporting the gut lining. Bone broth is high in glycine, amino acids, protein, and is very easy for us to digest.
Dietary friendly – This is gluten free, high protein, dairy free, paleo, low carb, fiber packed, and can easily be made plant based with a few swaps listed below.

What You’ll Need

White onion – I prefer white onion in this for its neutral flavor. A yellow onion would be fine too.
Garlic
Zucchini – For more color variety and nutrients, I like to do one green zucchini and one yellow summer squash. The more colors the better!
Ground turkey – You can use any kind of ground meat or even lentils or chickpeas.
Red curry paste – Make sure to look for a red curry paste that has doesn’t have added sugars or fillers.
Curry powder
Salt & pepper
Bone broth – I used Kettle & Fire because their ingredients are simple and the quality and taste are amazing. Plus it adds more protein and nutrients! You can use regular broth instead or vegetable broth for a vegan option if you’re swapping the meat as well.
Coconut milk – I really recommend coconut milk from a can because it’s a lot thicker and adds to the creaminess of this soup. Any milk will work though.
Spinach
Toppings of choice – Optional, but I love adding sour cream, cilantro, and hot sauce to mine.

How To Make

Finely chop the onion and garlic. Then slice the zucchini into coins, then halves.
Place a dutch oven or large soup pot on the stovetop over medium heat. Add a little coconut oil and let it melt to lightly coat the bottom.
Add the onion, garlic, zucchini, and cook until all of the vegetables have softened.
Add the ground turkey and saute until browned and fully cooked through.
Add in the curry powder, salt, pepper, and curry paste. Stir and let it cook together for a few minutes.
Stir in the bone broth and coconut milk. Bring everything to a boil and then turn the heat down to simmer and let it cook for at least fifteen minutes.
Turn the heat off and stir in a few big handfuls of spinach until wilted.
Serve and option to top with sour cream, cilantro, and hot sauce. Enjoy!

Recommended Tools

Soup pot – I use my Caraway Dutch Oven.
Cutting board – I prefer wood cutting boards instead of plastic cutting boards so microplastics aren’t getting into the food.
Mixing spoon
Soup cubes – These are great for storing leftovers in the freezer. They’re already in a measured serving and all you have to do is pop it out and reheat over the stove when you’re ready to eat!

More Easy Weeknight Meals

Viral Cloud Pizza (Gluten Free, High Protein)

Healthier Chicken Parmesan (High Protein, Low Carb)

One Dish Chicken Feta Bake (Low Carb, High Protein)

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