Description
Curry potato soup is a comforting bowl of warmth that brings together creamy potatoes and aromatic spices in just 30 minutes. Perfect for chilly days, this quick recipe is not only easy to prepare but also versatile enough to cater to various dietary preferences.
Ingredients
Scale
- 2 cups diced Russet or Yukon Gold potatoes
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp curry powder
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- ¼ cup fresh cilantro, chopped (for garnish)
- 1 tbsp lemon juice
Instructions
- Gather all ingredients and prepare by dicing potatoes and chopping onion and garlic.
- In a large pot over medium heat, sauté onions and garlic in oil until translucent (about 3–4 minutes).
- Add diced potatoes and curry powder; stir for 1–2 minutes to toast the spices.
- Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle boil. Reduce heat and simmer uncovered for about 15 minutes until potatoes are tender.
- For a smoother texture, blend half of the soup with an immersion blender until creamy; otherwise, leave as is for rustic bites.
- Stir in lemon juice, season with salt and pepper to taste, ladle into bowls, garnish with cilantro, and serve.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 330
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg