Description
A comforting and creamy soup combining coconut milk, potatoes, and aromatic spices.
Ingredients
Scale
- 4 medium Yukon Gold potatoes, diced
- 1 can (400ml) coconut milk
- 2 tablespoons curry powder
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 medium carrots, chopped
- Salt, to taste
- Pepper, to taste
- Oil, for sautéing
Instructions
- In a large pot, heat a splash of oil over medium heat. Add chopped onion and garlic, stirring until softened and fragrant.
- Toss in chopped carrots and cook for about 5 minutes.
- Add in the diced potatoes, followed by curry powder. Stir everything together for a minute to release those wonderful aromas.
- Slowly add coconut milk and vegetable broth, mixing well.
- Bring the soup to a gentle boil, then lower the heat and let it simmer for about 20 minutes or until the potatoes are tender.
- If you like a creamier texture, use an immersion blender to puree part of the soup.
- Add salt and pepper, adjusting to taste based on your preference.
Notes
Top with fresh cilantro for brightness. This soup can be served as a starter, side dish, or main course.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg