Curried Chunky Potato Soup

“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.”
READY IN:
1hr 15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in large saucepan over medium heat.
  2. Add onions and cook 5 minutes, stirring often, until they are shiny, fragrant and transparent.
  3. Add the potatoes and cook, stirring frequently, until they are steaming, about 3 minutes.
  4. 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.
  5. Increase heat to medium, add broth and bring to a boil.
  6. Reduce heat to maintain a simmer and cook about 45 minutes or until potatoes are tender. Stir occasionally.
  7. Add milk & salt, stir well, and cook until heated through.
  8. Taste and adjust seasonings.
  9. Serve hot or warm, sprinkled with cilantro or parsley.
  10. Note: You can use other types of potatoes, including white rose, Idaho and new potatoes.

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