I threw this soup together last week for Mr. Zucchini Runner and I, and we both thoroughly enjoyed it! It’s a perfect winter, warming soup and is very filling. It also has very basic ingredients!
3 pounds organic, red skinned potatoes
1 medium brown onion, chopped
4 c. water + 2 vegetarian bouillon cubes (or just use 4 c. veggie broth)
1/4 c. coconut milk powder or 1/2 c. culinary coconut milk
4 tsp. curry powder blend
3 large carrots, chopped (~1 heaping cup)
20 cherry tomatoes, each one quartered
1 c. frozen peas
2 tsp. salt
- Fill a stock pot half full with water and place on the stovetop, over high heat. Wash all the potatoes and then as you chop each one, toss it into the pot of water. The water should just be heating up as you are finishing up the last few potatoes, so drop them in carefully.
- Once the potatoes and water come to a boil, reduce heat to medium and watch carefully, to ensure it doesn’t over boil.
- Cook for about 10 minutes or until the potatoes are fork tender.
- Strain potatoes and set aside. Give the stock pot a quick rinse to remove all the leftover starch.
- Chop the onion, carrots and tomatoes (I did this while the potatoes were cooking).
- Add a couple tablespoons of water to the stock pot and set heat to medium.
- Add chopped onions; stir and cook until onions become translucent. Add a few more tablespoons if the onions look like they are sticking.
- Add water + bouillon cubes (or veggie broth), coconut milk or powder and curry powder blend. Stir well and bring to a boil.
- Add cooked potatoes and stir well to combine.
- Using an immersion blender, cream together everything in the pot. (I left out the carrots, peas and tomatoes because I wanted some solid veggies in the soup.)
- Add the remaining veggies and salt, stir well and cook for additional 15 minutes, or until the carrots are tender.
- Serve immediately. Tastes great the next day too!
Have you ever cooked with curry before?
Below is a slideshow with some more detailed instructions.