your username. With a beautiful creamy texture and a hint of curry, this filling soup will not leave you still feeling hungry. It doesn’t matter. Sweet potatoes add a bit of bulk, and tomatoes add the perfect amount of acidity and deep flavor. Hi Jeff, I’m sure you can double this – my suggestion would be to double all the ingredients but leave the cook time the same. Let me know what you think! Once the cumin seeds brown, add the remaining ingredients to the pot. Add the curry paste and cook for 1 minute. Course Soup. Spread in a single layer on a rimmed baking sheet. Using the sauté setting, heat the coconut oil in the pot of a 6- to 8-quart pressure cooker. Bring to a simmer and cook for 15-20 mins until the potatoes are completely tender. Author Minimalist Baker. I used coconut oil instead of ghee, and also added fresh curry leaves along with cumin and mustard seeds… Came out very yummy and satisfying! This naturally … Cover the pot and bring to a boil, then lower the heat to medium. Saute the onion and garlic in 2 tbsp of water or broth in a large soup pot over medium heat for 4-5 minutes. What could we make to go with it to add some protein (vegetarian or not?) This is fast, satisfying, and CHEAP!!! This easy Thai sweet potato soup with red curry is spicy, fragrant and packed with comforting flavors that makes it perfect for a cold night. Could this recipe be doubled in the instant pot? I really want to make this today but the Amchur powder I ordered still hasn’t arrived. Your email address will not be published. Reduce heat and let soup simmer for 8 to 10 minutes, partially covered, until the potatoes can be easily pierced with a fork. Raise the heat to high to bring the potato curry to a boil, then reduce the heat to medium and simmer for 5 minutes. Butter chickpeas and pork and potato vindaloo are my current favorites. For a slightly sweet touch, add the mango chutney, a teaspoon at a time to suit your taste, liquidising until smooth. Mar 25, 2020 - Creamy vegan sweet potato and coconut curry soup. thanks for sharing this recipe. Cover the pot with a lid and cook for 15 minutes. Hi Bala, that’s great to hear! Nice, simple recipe to use up extra potatoes. Vegetarian . Hi Holly! Is there something I can used as a substitute? Thanks for letting me know how it turned out for you. vegetable oil over medium. Regular flour should work fine too. It always turns out great. Hi Jess, I typically use bird’s eye chilies (the green chilies typically ground in Indian grocery stores) or serrano peppers. Print. And if you love potatoes and want to try more Indian potato recipes, try my dum aloo, aloo beans, aloo gobi, aloo methi, or aloo matar. Season with a pinch of salt and blitz in a blender until smooth. Sauté onions, bell pepper, carrot, and cumin: In a large pot (6-quart), melt butter over medium high heat. Remove from the heat and, using a hand-held electric blender, puree the soup … Add the broth, coconut milk and all the veggies except for the green peas. When the cumin and mustard seeds begin to splutter, add the remaining spices. that you have on hand. If you don't have fresh galangal, use 3 pieces of dried galangal instead. Curried-Carrot-Potato-Soup. Great recipe, Ashley! this sounds good. Serve the sweet potato curry soup with … Using an immersion blender or a high-speed blender, blitz soup until smooth. Thanks, Maneesha! If you add too much it’s going to be hard to fix. Once the onion is soft and translucent add the spices. Press sauté, add ghee to the pot and once it melts, add cumin seeds, mustard seeds and green chili. New! Creamy, comforting Sweet Potato Soup is packed with good-for-you ingredients, seasoned with a comforting blend of curry-inspired seasonings, and thickened with coconut milk. Keyword potato, soup, yellow curry. Use a fork to break the potatoes apart, smashing some of the potatoes into the curry to thicken the sauce. Turn off heat and season soup with salt and pepper. Preparation. Serve. It's packed with flavorful, warming spices, hearty lentils and some leafy greens for good measure. Love this. In a medium-sized pot, heat ghee over medium heat. A real winter comfort meal! That is so strange – I just tried and see my recipe – if you have a few minutes, would you mind emailing me a screenshot of what you see? Wondering what kind of potato to use? How to make sweet potato and coconut curry soup: In a large pot/pan heat 1/2 tbsp of coconut oil on medium heat. Cook, stirring occasionally until the onions are soft and the bell pepper is lightly browned. I added 3 to 4 tablespoons of buttermilk at the end, gives a nice tang and consistency. This Thai yellow curry sweet potato soup is a quick and simple soup that’s high on flavour and low on fat. I’d like to be able to print the IP recipe that’s on your site. In a large pot, melt the butter over medium heat. Drain and set aside. Turns out the one with water was the best. There are many different types of potato curry, but I really think the recipe and method I’m sharing with you today is the simplest. I’ll try with oil next time. Miss eating your favorite Indian recipes now that you're gluten-free? Servings 4 servings. Pour in the broth and coconut milk and bring to a boil. Remove the lid and break the potatoes apart with a fork, smashing some of them into the curry to help thicken the sauce. Hi Irene, I’m so glad you liked it! Would pressure time need to be adjusted? Cover and cook until tender, about 8 minutes. Add the sweet potato, stock, coconut milk, fish sauce and lime juice, bring to the boil and cook for 10–15 minutes or until the sweet potato is tender. Once melted add the finely chopped red onion and fry for a few minutes … Ingredients. It was really quick and easy to make. Thanks for the kind words I’m so glad you liked this curry – and that you’re enjoying my recipes . 2 large potatoes, peeled and diced 2 large onions, peeled and sliced thinly 6 large carrots, scraped and cut into fairly thick rings 1 cup chopped fresh coriander Beautiful Instant Pot Sweet Potato Carrot Ginger Soup made in under 30 minutes with fresh ginger, coconut milk, and red curry paste. It makes for a thick soup, so if you like your soup … A sweet and spicy soup with sweet potato, coconut milk, and yellow curry powder. ), and it’s turned out great (just don’t tell my dad, lol). The creamiest sweet potato curry soup with coconut milk and apple-cinnamon topping! We love peanuts for their inexpensive price and versatile flavor. Print Ingredients. Quick question – what type of chili do you use here for the green chili? I’ve always been a fan of thick pureed soups and this curried potato and kale soup is no exception. Maybe you’ve had versions of this Thai soup before – like Thai butternut squash soup, or Thai sweet potato soup with coconut milk, or curry carrot ginger soup. Remove the pot from the stove, and use an immersion blender to puree most of the soup. Mince fresh garlic and … Add more water to adjust the curry to your desired consistency. Thanks! Thanks for this recipe, Ashley! Taking it one step at a time is also relaxing. It’s also naturally vegan, gluten-free, and relatively healthy too! This soup is absolutely bursting with flavor, healthy, loaded with vitamins, vegan, and easy to cook! add review #88163; serves/makes: ready in: 1-2 hrs ingredients. add photo. Cool down this summer with a surprisingly delicious chilled potato soup with a flavor twist — curry powder, from a vintage recipe. I was thinking of adding some chickpeas directly to the potato curry but I know that isn’t traditional…, Chickpeas would be great! This is a Thai-inspired soup with tofu, mushrooms, coconut milk, and rice noodles. Ingredients. There’s also no need to chop anything. The only spice in this dish that might seem unusual (if you’re newer to Indian cooking) is amchur, dried green mango powder. Ashley, thank you so much for sharing this recipe. Curry powder: Use garam masala if you don't have curry powder. Hi Tracy, I’m glad to hear that you’re enjoying my recipes! Add bouquet garni and curry powder, then simmer for 10 minutes. I have a large family, and appreciate that fast food doesn’t have to mean unhealthy food when I follow Ashley’s recipes. Thank you! Add the water to the pot. 349 ratings 4.4 out of 5 star rating. Chickpea and Potato Curry Soup +9M Vegan. Pour the milk and 500ml water over the potatoes, then sprinkle in the vegetable stock cube. Flavored with traditional curry spices and coconut milk, this vegan curried sweet potato soup is so rich and creamy you won’t miss the dairy. Quick question though, can I try it with black mustard seed instead of mustard seed? Mix well. Remove the lid and flip the whole potatoes over onto the other side. Give it a good stir and fry for about 20 seconds until fragrant. This eBook includes 100+ north Indian and south Indian recipes that have been converted to be Paleo-friendly! Add the onions and sauté for about 10 minutes, until soft and translucent. The creamiest sweet potato curry soup with coconut milk and apple-cinnamon topping! I love experimenting with different ways of cooking sabzis, and this potato curry was great! 2 medium whole carrots (peeled and chopped) 1 pinch sea salt + black pepper (plus more to taste) 4 cloves garlic, minced (yields ~2 Tbsp as original recipe is … Do not brown. This is the kind of recipe we need in our lives right now: easy, comforting, flavorful, fuss-free. 4.88 from 70 votes. Tag @myheartbeets on Instagram and hashtag it #myheartbeets. Thanks, Neena I love the buttermilk idea – trying that soon! The curry adds a depth of flavor that you don’t get in plain vichyssoise (but it still has its delicious place at a dinner table!). . I want you to know that feeling – that kitchen magician feeling. Just potatoes, water, and spices. Made with homemade Thai yellow curry paste, this low fat soup is the perfect fast and simple weeknight recipe. Can you use amla powder in place of green mango powder? A sharp knife should easily go through the potato. Heat the oil in a saucepan over a medium-low heat. It tastes like a gourmet cuisine, yet is on the table in under 20 minutes. Thank you for letting me know how it turned out . I promise that if you make this, you will be impressed. This Fall Sweet Potato, Kale, Coconut Curry Soup is perhaps my most favorite fall soup. your password 1 tsp minced fresh ginger. And if you do any Indian cooking at home, hopefully, you already have the spices for this recipe in your spice cabinet. The print recipe button for the aloo curry is bringing up a different version of the recipe than is on the website and it is a stovetop recipe. Pour. Add the onion, season with a generous pinch of salt and cook, stirring occasionally, until softened and translucent, about 5 minutes. Recipe from Good Food magazine, December 2007. It's packed with flavorful, warming spices, hearty lentils and some leafy greens for good measure. Stir in the garlic, ginger, turmeric and curry paste and cook for a few more minutes. Warm the oil and butter together in a saucepan and add the chopped onion. These recipes are so flavorful that you'll never get bored following your new, healthier lifestyle! Welcome! Soup season is here and I couldn’t be more excited — warm bowls of soup are not only super comforting but … Add salt, sugar, garlic, ginger, vinegar, and curry powder – cook for 1 minute, stirring constantly to fully incorporate curry. Leftovers taste even better as the flavors meld together. Prep Time 5 minutes. Yes, I always use black or brown mustard seeds in Indian recipes – either work Let me know what you think! With a beautiful creamy texture and a hint of curry, this filling soup will not leave you still feeling hungry. 2 tablespoons olive oil; 1 large onion, diced; 2 cloves garlic, minced; 1 tablespoons fresh ginger, grated; 1 tablespoons turmeric print recipe. When I put cabbage soup on my list of recipes to make for January I had lots of expectations: simple, fuss-free, healthy…that kind of thing. Adding and stirring, and adding some more, it’s therapeutic. Potato Curry Soup. This soup is not overly spicy and has a light sweetness coming from the carrots. Thanks for letting me know how this turned out , Your email address will not be published. You can also use a regular blender, but be careful to let the soup cool slightly before doing so. I’ve made this dish so many times over the years using Yukons, russets, and red potatoes. 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