This creamy curry potato soup is Thai-inspired and full of flavors that are perfect for the cooler weather this fall.
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.
Spices: In this recipe, we used Simply Organic Spices. If you are sensitive to spice, adjust accordingly.
Potatoes: 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.
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!
- Serving Size: 5
- Calories: 224
- Sugar: 7.5g
- Sodium: 1390.2mg
- Fat: 0g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.1g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7.4g
- Protein: 5.1g
- Cholesterol: 0mg
Keywords: coconut, thai, recipe