Curried Chunky Potato Soup
Warm your soul with this creamy and aromatic Curried Chunky Potato Soup, a comforting bowl of hearty deliciousness infused with bold spices and velvety coconut milk. Featuring tender chunks of russet potatoes, this vegan-friendly recipe is elevated by the fragrant blend of curry powder, cumin, turmeric, and a hint of fresh ginger. A touch of red pepper flakes adds optional heat, while partially blending the soup creates the perfect balance between creamy and chunky textures. Garnished with fresh cilantro and a squeeze of zesty lime, this one-pot wonder is as easy to prepare as it is satisfying. Ready in just 45 minutes, it's the ideal choice for a cozy weeknight dinner or meal prep. Whether you're a fan of plant-based recipes or simply craving a warming bowl of spiced soup, this dish promises to deliver on flavor and comfort.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 2 teaspoons Curry powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground turmeric
- 0.25 teaspoon Red pepper flakes (optional)
- 4 medium Russet potatoes, peeled and diced into 1-inch chunks
- 4 cups Vegetable broth
- 1 cup Coconut milk (full-fat)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 4 Lime wedges (for serving)
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Add the curry powder, ground cumin, ground turmeric, and red pepper flakes (if using). Cook the spices for 1-2 minutes, stirring frequently, to toast them and release their flavors.
Add the diced potatoes to the pot and mix well to coat them in the spice mixture.
Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 15–20 minutes, or until the potatoes are tender when pierced with a fork.
Using a ladle, transfer about half of the soup to a blender and puree until smooth. (Alternatively, use an immersion blender directly in the pot for partial blending.)
Return the pureed soup to the pot and stir in the coconut milk. Simmer for an additional 5 minutes to heat through.
Season with salt and black pepper, tasting and adjusting as needed.
Ladle the soup into bowls and garnish with chopped cilantro. Serve with lime wedges for squeezing over the top.
Nutrition Facts
Calories |
1865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.5 g | 121% | |
| Saturated Fat | 57.1 g | 286% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6034 mg | 262% | |
| Total Carbohydrate | 236.6 g | 86% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 32.9 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 357 mg | 27% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 6149 mg | 131% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
