Curried Potato and Pea Soup
Warm, comforting, and packed with vibrant flavors, this Curried Potato and Pea Soup is a delightful twist on a classic potato soup. Featuring a rich blend of aromatic spices like curry powder, cumin, and turmeric, this recipe takes humble pantry staples—potatoes and peas—and transforms them into a creamy, satisfying dish. Coconut milk adds a luscious, dairy-free creaminess, while fresh ginger and garlic elevate the flavor profile. The soup is both hearty and light, making it a perfect choice for weeknight dinners or cozy lunches. Garnish with fresh cilantro for a burst of color and freshness. Ready in just 45 minutes, this gluten-free, vegan-friendly soup is a simple yet exotic meal that’s sure to please everyone at the table.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 4 cups potatoes, peeled and diced
- 4 cups vegetable broth
- 1.5 cups frozen peas
- 1 cup coconut milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup cilantro, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 5-7 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the curry powder, cumin, and turmeric, stirring to toast the spices for 30 seconds.
Add the diced potatoes to the pot and mix well to coat them in the spices.
Pour in the vegetable broth, increase the heat, and bring the mixture to a boil.
Once boiling, reduce the heat to medium-low and let the soup simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Stir in the frozen peas and cook for an additional 3-4 minutes until they are heated through.
Pour in the coconut milk and season with salt and black pepper. Mix well and let the soup warm through for 1-2 minutes.
If desired, use an immersion blender to blend part of the soup for a creamier texture, leaving some chunks for a hearty consistency.
Taste and adjust seasoning as needed.
Ladle the soup into bowls, garnish with chopped cilantro (if using), and serve hot.
Nutrition Facts
Calories |
1674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6062 mg | 264% | |
| Total Carbohydrate | 296.3 g | 108% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 55.6 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 439 mg | 34% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 6946 mg | 148% | |
*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.
