# What You'll Need:
→ Vegetables
01 - 1 ½ lbs russet or Yukon Gold potatoes, peeled and diced
02 - 1 medium yellow onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
→ Spices & Seasonings
06 - 1 ½ tbsp mild curry powder
07 - ½ tsp ground cumin
08 - ¼ tsp cayenne pepper (optional)
09 - Salt and black pepper, to taste
→ Liquids & Dairy Alternatives
10 - 4 cups vegetable broth (gluten-free if needed)
11 - 1 can (13.5 oz) coconut milk, full-fat or light
→ Finishing Touches
12 - 2 tbsp fresh cilantro or parsley, chopped (optional)
13 - 1 tbsp lemon or lime juice
# Directions:
01 - Heat 1 tablespoon neutral oil in a large pot over medium heat. Add onion, carrots, and celery; cook for 5 to 7 minutes until softened.
02 - Add garlic, curry powder, cumin, and cayenne pepper if using. Stir continuously and cook for 1 minute until fragrant.
03 - Incorporate diced potatoes, then pour in vegetable broth. Bring to a boil, reduce heat, and simmer uncovered for 20 minutes until potatoes are tender.
04 - Stir in coconut milk and continue simmering for 5 minutes to meld flavors.
05 - Use an immersion blender to partially purée the soup, maintaining some texture. Alternatively, blend half of the soup and return it to the pot.
06 - Mix in lemon or lime juice, and season with salt and black pepper to taste. Serve garnished with fresh cilantro or parsley if desired.
