When we lived in Okinawa, we went to Sam’s By the Sea often for date nights. One of the highlights of the meal was this REALLLLLLLY good curry soup that came with the dinner course. If they had an option for extra soup, we would have definitely ordered it every time. But since we’re not in Oki anymore, we wanted to make it at home. After playing with a few recipes, I think this is a pretty close rendition.
First, chop the carrots (I used two, medium-sized carrots) finely. Next, put a tablespoon or two of butter in your soup pot. I usually go with two because butter is delicious. Cook the carrots on medium high heat until they’re cooked all the way through. Now add the soup.
I use this Campbell’s family sized can for my family of three. Add this to the soup pot then pour a can-full of chicken broth into the pot. Next, add 1-2 tablespoons (I’d start with one and add more if you like a stronger taste) of curry powder. Simmer the soup for at least 15 minutes. It’s even better if you make it the day before and the flavors have time to develop more.
To serve, add garlic croutons on top of each soup serving. The garlic croutons are crucial to the flavor of this soup. If you’re feeling a little fancy, chop up some parsley and sprinkle that on like you’re on a food show.
My family LOVES this soup! We’ve eaten it every week or so since I’ve first made it. My toddler doesn’t pick any vegetables or herbs out of it, which is a mom-win for me! I’m pretty sure I could finely chop other vegetables and add them to the soup to pump up the nutritional value. The kid probably wouldn’t pick those out either. If you give it a try, please let me know what you think in the comments below!
Sam’s By the Sea Copycat Curry Soup Recipe
Ingredients
1-2 Tbsp Butter
2 Medium Carrots
1 Family-sized Can of Cream of Mushroom Soup
Chicken Stock
1-2 Tbsp Curry Powder
Garlic Croutons
Parsley optional
Directions
In a large pot, melt butter on medium high heat. Add carrots, and cook for 2 minutes. Add soup and one can-ful of chicken stock. Add 1-2 Tbsp of curry powder to taste and simmer for 15 minutes. Soup tastes better if cooked the night before and the flavors have time to develop. Garnish with garlic croutons and parsley (optional). Enjoy!
It’s good to hear your toddler loves this soup. My kids can be picky eaters at times and I like how you can sneak veggies in it.
Wow this looks amazing! Serious comfort meal right here, will be saving this for a winter meal!
I love curry so I may just need to try this one!
This sounds really good. I wish my kids would try soup. It would make lunch and dinner much easier some days 😉
This looks so good and easy to make!
What a simple recipe. I love it. It’s awesome to spruce up something from a can to make it your own.
While in the United States Navy, I was stationed at Kadena NAF back in 1976. I STILL remember this soup and have been trying FOR YEARS to find the recipe, so far, to no avail. 🙁
I will most certainly be giving this recipe a try. My husband of over 35 years has heard tales of this soup for far too long. PLEASE let this taste the same! Many thanks!
They will give you extra if you ask.
This was my all time favorite soup during my time on Okinawa in the early 2000s. I’ve always made it with the S&B Golden Curry mix bar and had pretty close results, but I’m excited to try your recipe! Thanks for sharing!
1st place I ever tasted Curry Soup. It was beyond great. I have tried to replicate since to no avail. Will be trying this soup soon!