Description
A creamy and flavorful curried potato soup with coconut milk, perfect for a warm meal.
Ingredients
Scale
- 3 medium Russet potatoes, 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.
Notes
- For a spicier soup, consider adding some chili flakes or fresh chili.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg