Curry Kelp Pickle Soup

This recipe went through several iterations in our kitchen, under Kristi's care. We finally landed on this version, which features Barnacle's curry kelp pickles. You can adapt it with whatever pickles you like. We like the way that the curry spices play with the slight sea flavor of the pickles and their acidity. 


2 tablespoons canola oil
1 medium onion, diced medium
1 carrot, chopped
5 cups vegetable broth
1 cup curried kelp pickles (from Barnacle brand), chopped fine
3 medium potatoes
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 teaspoons curry powder
4 1/2 tablespoons sour cream
1 1/2 tablespoons flour (or 2 1/4 teaspoons cornstarch)
1/4 cup pickle juice


1. Sauté diced onions in oil
2. Add chopped carrots and pickles
3. Add in broth, cubed potatoes, salt, pepper, and curry powder and simmer until potatoes are soft
4. In a separate bowl, whisk together sour cream, flour (or cornstarch to avoid gluten), and pickle juice
5. Once potatoes are soft, stir in sour cream mixture, and simmer for a couple more minutes to thicken slightly. Season to taste.
(Note: to use dill pickles instead of the curry kelp ones, add 1/4 c fresh dill with the sour cream and omit the curry powder.)

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