Prep 15 mins
Cook 1 hr
This recipe comes from Nancie McDermott's cookbook The Curry Book. When I prepared this soup, I followed the recipe exactly but found the soup to be a little thin, in my opinion. The flavor was fabulous - there just weren't enough potatoes! Hubby, who loves curry, agreed and we ended up eating it over rice. Originally the recipe called for 4 cups of potatoes, which just isn't very much when compared to 10 cups of liquid. If you're looking for a thinner, brothier soup, by all means go with the 4 cups of potatoes. I have beefed up the recipe and called for more potatoes based on personal preference. Hubby also suggested throwing in some cauliflower, which would be a great addition. Don't be afraid of using all coconut milk either - the taste is very subtle and really makes the soup delicious. I was hesitant at first but glad that I used it. Another nice thing about this soup is that you can make it with what you have in your pantry - no unusual ingredients.
- 2 tablespoons vegetable oil
- 4 medium onions, finely chopped
- 4 -8 cups peeled red potatoes, chopped into 1/2-inch chunks (see Description above)
- 2 tablespoons curry powder
- 1⁄4 cup finely chopped fresh garlic
- 8 cups chicken broth or 8 cups vegetable broth
- 2 cups unsweetened coconut milk or 2 cups milk or 2 cups soymilk
- 1⁄2 teaspoon salt
- 3 tablespoons minced fresh cilantro or 3 tablespoons fresh parsley
- Heat oil in large saucepan over medium heat.
- Add onions and cook 5 minutes, stirring often, until they are shiny, fragrant and transparent.
- Add the potatoes and cook, stirring frequently, until they are steaming, about 3 minutes.
- Reduce heat to medium-low and add the curry powder and garlic. Cook about 3 minutes, stirring often, until the curry and garlic are fragrant and evenly mixed inches.
- Increase heat to medium, add broth and bring to a boil.
- Reduce heat to maintain a simmer and cook about 45 minutes or until potatoes are tender. Stir occasionally.
- Add milk & salt, stir well, and cook until heated through.
- Taste and adjust seasonings.
- Serve hot or warm, sprinkled with cilantro or parsley.
- Note: You can use other types of potatoes, including white rose, Idaho and new potatoes.
I have made this a few times and love it. I think next time I will add some garbanzos for protein and a small red bell pepper chopped for colour.
This is a very palatable and versatile curry soup base. I threw in some boiled eggs and carrots to make this a heartier dish, and next time, I will brown some chicken and throw that in, too. We used fresh coconut milk and the smell was wonderful. Will make this often. Thank you for posting.