Save to Pins A cozy, flavorful potato soup infused with warming curry spices and creamy coconut milk. Perfect for budget-friendly comfort food, and easily made vegan.
This soup quickly became my go-to when I wanted something warm and satisfying without much fuss.
Ingredients
- Vegetables: 1 ½ lbs (700 g) russet or Yukon gold potatoes peeled and diced, 1 medium yellow onion finely chopped, 2 medium carrots diced, 2 celery stalks diced, 3 cloves garlic minced
- Spices & Seasonings: 1 ½ tbsp mild curry powder, ½ tsp ground cumin, ¼ tsp cayenne pepper (optional for heat), Salt and black pepper to taste
- Liquids & Dairy Alternatives: 4 cups (1 L) vegetable broth (gluten-free if needed), 1 (13.5 oz/400 ml) can coconut milk (full-fat for creaminess or light for fewer calories)
- Finishing Touches: 2 tbsp fresh cilantro or parsley chopped (optional), 1 tbsp lemon or lime juice
Instructions
- Step 1:
- In a large pot, heat 1 tbsp neutral oil over medium heat. Add onion, carrots, and celery. Sauté for 5 to 7 minutes, until softened.
- Step 2:
- Add garlic, curry powder, cumin, and cayenne (if using). Cook for 1 minute, stirring, until fragrant.
- Step 3:
- Stir in potatoes, then pour in vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, or until potatoes are very tender.
- Step 4:
- Add coconut milk and simmer for 5 more minutes.
- Step 5:
- Use an immersion blender to blend the soup partially, leaving some chunks for texture. Alternatively, transfer half the soup to a blender and purée then return to the pot.
- Step 6:
- Stir in lemon or lime juice. Season with salt and black pepper to taste.
- Step 7:
- Ladle into bowls and garnish with fresh cilantro or parsley if desired.
Save to Pins Our family loves gathering around this soup on cool evenings, sharing stories and warming up together.
Notes
For extra protein, add a drained can of chickpeas with the potatoes. Omit coconut milk for a lighter version and use unsweetened oat or soy milk. Adjust spice level by increasing or decreasing cayenne pepper. Serve with crusty bread or naan.
Required Tools
Large soup pot, knife and cutting board, immersion blender or regular blender, ladle
Nutritional Information
Per serving: Calories 290, Total Fat 12 g, Carbohydrates 39 g, Protein 5 g
Save to Pins This creamy curry comfort potato soup is a simple yet flavorful way to brighten chilly days and nourish your soul.
Frequently Asked Questions
- → What potatoes work best for this soup?
Russet or Yukon gold potatoes are ideal as they become tender and blend smoothly while retaining some texture.
- → Can I make the soup spicier?
Yes, increase the amount of cayenne pepper to add more heat according to your preference.
- → What can I use instead of coconut milk?
Unsweetened oat or soy milk can be used for a lighter, dairy-free alternative.
- → How do I preserve the soup’s texture after blending?
Blend only half the soup or use an immersion blender partially to keep some chunky texture.
- → Can I add protein to this dish?
Adding drained chickpeas when cooking the potatoes is a great way to boost protein content.