Curry Potato Soup
Curry Potato Soup is a delightful, creamy dish that warms the soul with every spoonful. This easy-to-make recipe combines starchy potatoes, aromatic spices, and rich coconut milk for a comforting meal perfect for chilly days or gatherings. Customize it with your favorite vegetables to create a unique version that suits your taste buds. Each bite is a cozy experience, making this soup a must-try for both seasoned cooks and kitchen novices alike.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Cooking
- Cuisine: Comfort Food
Ingredients
Scale
- 3 medium Russet potatoes (about 600g), diced
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 tsp curry powder
- 4 cups vegetable broth (960ml)
- 1 cup coconut milk (240ml)
- Fresh cilantro, for garnish
- Juice of 1 lime
Instructions
- Wash and peel the potatoes, then dice them into bite-sized pieces. Chop the onion finely and mince the garlic.
- In a large pot over medium heat, add oil and sauté the onion until translucent (about 5 minutes). Add garlic and curry powder, cooking for an additional minute until fragrant.
- Stir in diced potatoes to coat them with the aromatics.
- Add vegetable broth to cover the potatoes by about an inch. Bring to a boil, then reduce heat and simmer for 15-20 minutes until tender.
- Once soft, stir in coconut milk and let simmer for another 5 minutes.
- Use an immersion blender or transfer batches to a standard blender until smooth. Garnish with fresh cilantro and lime juice before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For added nutrition, include veggies like carrots or sweet potatoes. To enhance flavor, consider adding ginger or chili flakes for a kick. Store leftovers in an airtight container in the fridge for up to five days.