Introduction: How to Make Icelandic Curry Soup

This legendary soup recipe was given to my family by a family friend from Iceland. Our whole family fell in love with it. I went away for a year to do AmeriCorps, during which I was sometimes given the job of feeding my team of eight. I made this recipe once and after that, my teammates would always ask me to cook again as long as I’d make this soup. My husband who is a chef asks me to make this soup fairly often. It’s one of the only things I cook, but it is by far the easiest and most popular.



2 tbsp butter

4 tbsp curry powder (adjust to taste)

8 cloves garlic (pressed)

1 onion

½ - 1 leek

1 can tomatoes

2-3 bouillon cubes (doesn’t matter what flavor)

1 pint half n’ half

½ can chopped peaches

1 lb bay shrimp (fresh or frozen)


1 large pot

1 knife

Cutting board

Stirring spoon

NOTE: To make vegetarian, simply leave out shrimp and use vegetable bouillon cubes.

Step 1: Prepare Onions

Chop onion and leek. Press garlic.

Step 2: Add All Onions

Melt the butter over low heat. Add the curry and all the onions (leek, garlic, onion), cook for a few minutes until soft.

Step 3: Add Tomatoes and Bouillon

Add chopped tomatoes and bouillon cubes, cook about 10 minutes.

Step 4: Thicken Base and Adjust to Taste

Add the half n’ half and cook a few more minutes. Taste and add salt, more bouillon, or curry if you prefer.

Step 5: Peaches

Add chopped peaches and bring to boil.

Step 6: Optional Shrimp

If including shrimp, add right before serving. Don’t cook with shrimp as they will get rubbery. You may also serve shrimp on side.

Step 7: Enjoy!