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Potato Curry Soup

This energizing and hearty winter soup will keep you warm and healthy.


3–6 tbs. olive oil 1 onion, chopped 3 cloves garlic, chopped 10 small potatoes, cubed 10 cups water 1/2 tsp. black pepper

1/2 tsp. turmeric

1/2 tsp.ground ginger

1/2 tsp. mild chili powder

1/2 tsp.dried basil 1 1/2 tsp. ground coriander

1 1/2 tsp. ground coriander and cumin 3 tbs. instant vegetable stock 2 tbs. Tamari soy sauce or Bragg’s Liquid Aminos 2 cups peas or chopped fresh spinach, optional


  1. Sauté the chopped onion in olive oil, until golden

  2. Add the garlic and cook 2 more minutes.

  3. Add the cubed potatoes, water, and everything else except optional ingredients. Stir and simmer uncovered over a medium-low flame for about 1 hour. Stir occasionally and add more water if necessary.

  4. If the soup becomes too thick, put about 3 cups of the potatoes into a blender with a small amount of the liquid. Blend and return to pot.

  5. Add optional ingredients and cook 10 more minutes. If you prefer a spicier dish, add a teaspoon of red chili flakes while cooking.

  6. Serve with a garnish of scallion and yogurt if desired.

Download or print the recipe.

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