Curry Potato Soup

• servings: 5 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

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

Directions

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.

Nutrition

• Serving Size: 5
• Calories: 224 kcal
• Saturated Fat: 0.5 g
• Unsaturated Fat: 2.1 g
• Sodium: 1390.2 mg
• Total Carbohydrate: 50 g
• Dietary Fiber: 7.4 g
• Total Sugars: 7.5 g
• Protein: 5.1 g