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Nightshade Free Curry Soup

This Nightshade Free Curry Soup is perfect for anyone looking to warm up on a cold day. It’s gluten-free, and is free from nightshades.

Nightshade-Free Curry Soup (with vegan and AIP modifications) - Tayler Silfverduk - gluten-free fall soups, anti-inflammatory fall soups, fall soup recipe, nightshade free soup recipe

Curry isn't Usually Nightshade-Free

Curry isn’t usually nightshade-free. Curry traditionally has paprika, chili, cayenne, and chili powder; all spices that belong to the nightshade family.

This Nightshade Free Curry Soup instead boasts spices that don’t belong to the nightshade family for a calmer yet still flavorful blend. This recipe uses a mix of turmeric, cumin, coriander, dried cilantro, powdered garlic, black pepper, and salt.

Along with nightshade spices, you’ll typically find other nightshade foods in curry dishes. Foods like potatoes, tomatoes, peppers, mushrooms etc.

This Nightshade Free Curry Soup instead, focuses on nightshade free vegetables. I used cabbage and onion. You could also add in carrots, broccoli, and other nightshade free vegetables.

How to enjoy Nightshade Curry

If you need to be nightshade-free and gluten-free, this nightshade-free curry is the perfect recipe for you.

Make it vegan by doubling up on chickpeas and forgoing the chicken. You might also try serving this with homemade chickpea tofu!

If you want this to be AIP then you’ll want to omit the chickpeas and add more chicken and vegetables.

To make this an extra filling and cozy bowl of curry soup, serve on top of a bed of rice!

Nightshade Free Curry Soup

Prep Time7 mins
Cook Time30 mins
Total Time37 mins
Course: Main Dish
Cuisine: Dairy-Free, Gluten-Free, nightshade free, Vegan / Plantbased
Servings: 6 medium bowls


  • 1 medium onion (diced)
  • 1 tbsp coconut oil
  • 1 pound cubed chicken
  • 1 can coconut milk
  • 1 can 100% pumpkin puree
  • 1 can canned chickpeas (drained and rinsed)
  • 1 cup chopped nightshade free vegetables (can be carrots, broccoli, cabbage, cauliflower, etc.)


  • 1 tbsp turmeric
  • 1 tbsp garlic powder
  • 1 tbsp ground cumin
  • 1 tsp coriander
  • 1 tsp dried cilantro
  • 2 tsp salt (or to taste (TT)
  • 1 tsp ground black pepper


  • Heat up a medium size pot on medium heat
  • While the pot is heating dice the onion
  • Add the coconut oil and diced onion to the pot and cook until the onion is carmelized (this enhances the flavor of the curry)
  • While the onion is carmelizing, cube chicken into bite sized pieces
  • On a separate cutting board from where you prepared the chicken, chop your nightshade free vegetables (if they need chopped)
  • Add you nightshade free vegetables and cubed chicken to the pot with the pumpkin puree, chickpeas, spices, and coconut milk (I used this coconut milk, it can be found at whole foods)
  • Stir well and let cook on medium/low for 30-45 minutes until the chicken is cooked through (should have a measured temp of 165° Fahrenheit or 75° Celsius).
  • Serve with some coconut cream and fresh avocado!

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