Curry Potato Soup

Name: Curry Potato Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 5 serving
Ingredients: 1 tbsp olive oil; 1 large white onion; 4 cloves of garlic; 1 1/2 tsp curry powder; 1 tsp turmeric powder; 1 tsp cumin seeds; 1 tsp sea salt; 1/2 tsp red pepper flakes; 1/2 tsp cayenne pepper spice; 1/2 tsp black pepper; 6-8 medium-sized potatoes; 8 cups of vegetable stock or 1 tbsp vegetable stock paste and 8 cups of water; 1 Can coconut milk; large handfuls of fresh cilantro to garnish

User Reviews

4.9

42 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
5
Calories
224 kcal
Cuisine
Asian, Vegan

Curry Potato Soup

Ulric Berry

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This creamy Curry Potato Soup is Thai-inspired and full of flavors that are perfect for the cooler weather this fall.

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Ingredients

Servings

1 tbsp olive oil
1 large white onion chopped
4 cloves of garlic pressed or chopped
1 1/2 tsp curry powder
1 tsp turmeric powder
1 tsp cumin seeds
1 tsp sea salt
1/2 tsp red pepper flakes
1/2 tsp cayenne pepper spice
1/2 tsp black pepper
6-8 medium-sized potatoes
8 cups of vegetable stock or 1 tbsp vegetable stock paste and 8 cups of water
1 Can coconut milk
large handfuls of fresh cilantro to garnish

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Instructions

Heat olive oil in a large pot over medium heat.
To the pot, add the onion and garlic. Sweat/cook them for 5-7 minutes or until translucent and fragrant. You may need to reduce heat to low depending on your stovetop but you do not want the onions to brown.
To the pot, add all the spices and potatoes. Cook for 5 minutes, stirring often to avoid burning/coat each potato with flavor. Optional, you can add the cumin seeds first and bloom them for 3 minutes before adding the spices and potatoes.
Once the potatoes are completed coated, increase the heat to high, add the stock or water/paste and bring to a boil. Reduce heat once boiling and cook for 20-25 minutes.
Before serving, add a can of coconut milk to the pot and cook for another 5 minutes.
Serve with fresh cilantro.

Notes

Spices: In this recipe, we used Simply Organic Spices. If you are sensitive to spice, adjust accordingly.
Potatoes: This recipe is really versatile. You can add half the potatoes and swap in some lentils, chickpeas, tofu, protein of choice, or even an abundance of veggies.
Olive Oil: If you don't want to use oil, then just use a little bit of water to start. You could also use butter (of choice) or coconut oil or even ghee!

Nutrition Information

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Serving 5 Calories 224kcal (11%) Carbohydrates 50g (17%) Protein 5.1g (10%) Saturated Fat 0.5g (3%) Polyunsaturated Fat 2.1g Sodium 1390.2mg (58%) Fiber 7.4g (30%) Sugar 7.5g (15%)