Coconut Curry Potato Soup
I love soup season! There is nothing that warms you up than a fresh bowl of creamy, warming soup full of flavor. This coconut curry potato soup is just that. It’s full of Thai-inspired creamy flavors and with the addition of potatoes, you’ll have a hearty, filling soup that is perfect for fall.
Why you’ll love this curry potato soup:
- Quick Prep: Prep this delicious soup in only 10-minutes. Great for a busy weeknight!
- Flavorful: The Thai-inspired spices and curry flavor really makes this dish bursting with flavors
- Get Creative: This recipe is versatile. Throw in whatever potatoes you have, or add in some other veggies you want to use up in your fridge
Curry Powder: For this recipe, I used Simply Organic spices which bring the soup to life. However, I wanted to talk about their curry powder specifically since it’s what gives this soup the curry flavor we all know and love. Simply Organic’s curry powder is a blend of 11 high-quality spices that give it a deep, earthy, and warm spice and flavor to any dish. I absolutely am obsessed with the curry flavor it gives in this soup!
Potatoes: There is not really a rule of what type of potatoes you use in this soup. Use whatever you have in your pantry, and even mix and match different ones.
Coconut Milk: Coconut milk is a key to this soup so do not swap it for another kind of milk. The coconut milk adds a unique flavor and also the creaminess you want in this soups base.
How do you make curry potato soup?
1. Heat olive oil in a large pot over medium heat.
2. 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.
3. 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.
4. 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.
5. Before serving, add a can of coconut milk to the pot and cook for another 5 minutes.
Expert Tips & FAQ:
Spices: If you are sensitive to spice, adjust the measurements for the spices used accordingly.
Get creative! This recipe is really versatile. You can add half the potatoes and swap in some lentils, chickpeas, tofu, protein of choice, or even an abundance of veggies.
I don’t want to use olive oil. If you don’t want to use oil, then just use a little bit of water to start. You could also use butter (of choice) or coconut oil or even ghee!
Do I have to use coconut milk? If you want the best flavor and creaminess then yes. Do not substitute this.
Other soup recipes you’ll love:
- Simple Carrot Soup
- Vegetable Orzo Soup
- The Detox Kale + Cauliflower Soup
- Vegan Broccoli Cheese Soup
- Creamy Vegan Greek Lemon Rice Soup
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Coconut Curry Potato Soup
- 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
- 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.
This recipe was super quick and easy to make !! Super delicious !! Perfect meal for the beginning of fall, will definitely make again !! Thanks Maria ❤️.
So glad you loved this!!!
one of the best potatoe-soups ever created <3 soulfood, nourishing and like a big hug.
yes, I love this for you, Christina! Thank you!!
Tried this recipe yesterday and it was delicious! I added extra spices because we like things super fragrant and cooked it for a bit longer but overall it was so good!
thank you so much for the love, Chahinez!!!