Curried Potato Soup Recipe
Surprisingly light and wonderfully colorful, this soup filled with vegetables and fragrant spices is just the ticket as a starter for a late-winter supper.
Curries are so warming–and new research suggests that one of the spices in curry is actually a cancer-fighter, expecially in combination with cauliflower. The good news is that this soup offers curry, healthful cauliflower, beta-carotene-rich carrots, and lots of flavor in every bite.
1 tablespoon olive oil
1 cup chopped onions
1 teaspoon cumin seeds
8 cups water or good-quality vegetable broth
4 1/2 cups unpeeled red potatoes, cut into 1/2-inch cubes
4 cups bite-sized cauliflower florets
1 cup carrots, chopped
1 cinnamon stick
1 teaspoon turmeric
1 cup green beans, cut into 1-inch pieces
1/4 teaspoon cardamom
2 teaspoons curry powder
2 teaspoons sea salt, or to taste
1/2 cup chopped scallions, for garnish
1. In a large soup pot, heat the oil over medium heat. Add onions and cumin and saute, stirring occasionally, for 5 minutes, until onions soften and ingredients are fragrant.
2. Add water or broth, potatoes, cauliflower, carrots, cinnamon, and turmeric. Bring ingredients to a boil, then reduce heat to medium-low. Simmer, covered, for about 30 minutes, until vegetables are softened.
3. Add green beans, cardamom, curry powder, and salt. Simmer covered for another 5 minutes or until beans are tender.
4. Serve garnished with scallions.
Serves 6 to 8.
Inspired by Going Wild in the Kitchen, by Leslie Cerier (Square One Publishers, 2005).