Description
A velvety, aromatic soup that blends the earthiness of potatoes with the warmth of curry spices and coconut milk for a luxurious finish.
Ingredients
Scale
- 3 large Yukon Gold potatoes, peeled and cubed
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp mild curry powder
- 4 cups vegetable broth
- 1 can (13.5oz) full-fat coconut milk
- 1 tsp salt
- 1/2 tsp black pepper
- Fresh cilantro and lime for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions for 5 minutes, then add garlic and cook for 1 minute.
- Stir in curry powder and toast for 2 minutes until fragrant.
- Add cubed potatoes and stir to coat in the spiced oil for 3 minutes.
- Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Stir in coconut milk and heat through on low for 5 minutes.
- Use an immersion blender to partially blend the soup until creamy but still slightly chunky.
- Season with salt and pepper. Serve hot with a squeeze of lime and fresh cilantro.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion