A savory, healthy, and delicious homemade yellow curry potato soup. Vegan & gluten-free
Curry.
Curry. Curry. Curry. The aroma, the color, the taste, it’s all good.
When I order Thai food my biggest dilemma is this. What color of curry should I order? Do I feel like red, or green, or yellow? That’s a tough decision, because they’re all primary colors that I love.
If I’m feeling passionate and fiery, you know that I’m ordering the red curry. If I’m feeling all Zen and relaxed, it has to be green. And when I’m just an overflowing bottle of sunshine and energy, well of course I’m going to go with yellow.
I’ll never understand where the phrase “mellow yellow” came from, because there’s nothing mellow about yellow. Unless you’re thinking of pastel yellow, then I suppose it’s mellow. Maybe.
Yesterday I was definitely feeling yellow. The sun was shining and the temperature skyrocketed to a balmy thirty-eight degrees! My dogs actually got to go on a nice long walk. I ran six miles. And I think I got a little tan on the twelve inches of skin that was exposed to the sun’s rays. #findyourbeach
After all of that amazing outdoor activity I got a huge craving for homemade yellow curry potato soup. Like seriously, who wouldn’t? Just stick your nose right next to that bowl and imagine how good it smells.
The weather and outdoor fun made me feel yellow. Feeling yellow made me want to bounce around my kitchen and make something yellow. As I opened cabinets and the refrigerator I saw yellow curry, and yellow potatoes, and a yellow onion, and a can of coconut milk with a yellow label, and inspiration hit me in the face like the man with the green belt in my karate class many years ago. Nose bleed, tears, and the beginning of the end of my karate experience. But I digress.
This yellow curry potato soup took me a while to get just right. When you’re working with a lot of spices it’s better to add a small amount at a time until you get it just right. If you add too much it’s going to be hard to fix. Taking it one step at a time is also relaxing. Adding and stirring, and adding some more, it’s therapeutic.
Tinkering with spices is really the only way to create food that speaks to you. One of the reasons that I enjoy creating recipes, instead of following them, is because the process is so much fun. It’s like doing a science experiment every time you take out your pots and pans.
Making this homemade yellow curry potato soup was so much fun. Can you think of anything better than playing with curry, cumin, turmeric, cinnamon, nutmeg, cloves, and black pepper?
Okay, I’m sure you can, but at that moment when I was playing in my kitchen, I couldn’t imagine being anywhere else. Lies. I could have imagined being in a house in the Rocky Mountains, looking at an amazing mountain vista, while I played with my food. #findyourslope
Can you tell that I need a vacation?
Let’s talk about how gosh darn good this soup is and take our minds off of getting away.
The savory spices and the sweet coconut milk, along with the spicy serrano peppers is pure perfection. You can taste each spice in a subtle way, nothing screams, HERE I AM. And at the same time, you can’t miss the curry, or the cumin, or the cinnamon, or any of the other spices. They just complement each other and work together to bring life to the potatoes and the broth.
I had a small bowl for lunch and then forced myself to put the lid on the soup pot and put the rest in the refrigerator for dinner.
When my husband got home from work the soup was simmering on the stove, and the aroma of those beautiful spices wafted through the air. I heard him take a nice deep sniff before I even saw him. That my friends, was the first sign of something good. The second sign was when he got up from the table for his second bowl. 😉
Tell me:
What’s your favorite kind of curry?
Are you in need of a vacation?
How’s the weather been where you live?
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Linda and Alex at Veganosity
Yields 6-8
A savory and delicious blend of curry, cumin, and other spices, with potatoes, red bell pepper, and peas.
15 minPrep Time
40 minCook Time
55 minTotal Time
Save RecipeIngredients
- 1 teaspoon of olive oil or 3 tablespoons of water
- 1 yellow onion – peeled and finely chopped
- 1 red bell pepper – seeded and cut into thin matchsticks
- 1 or 2 serrano peppers – seeded and cut into thin matchsticks (check the first one for heat and add according to your tastes)
- 4-5 small yellow potatoes – peeled and cut into small cubes
- 2 14 ounce cans of lite coconut milk
- 1 14 ounce can of diced tomatoes
- 3 teaspoons of ground curry
- 1 1/2 teaspoons of ground cumin
- 1 teaspoon of ground turmeric
- 1/2 teaspoon of nutmeg
- 1/8 teaspoon of ground cloves
- 1 cinnamon stick or 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of ground black pepper
- Sea salt to taste
- 1 cup of peas
- 1 cup of finely chopped cilantro
Instructions
- In a large soup pot heat the oil or the water on medium-high heat and add the onions and red bell pepper. Cook until they begin to soften.
- Add the serrano pepper and stir to combine. Cook for five minutes.
- Add the coconut milk and chopped tomatoes, and potatoes and bring to a boil.
- Reduce the heat to a low simmer and add the spices. Stir well to combine and simmer for twenty minutes.
- Add the peas and stir to combine, simmer for ten minutes.
- Add the cilantro and stir to combine. Once it’s wilted its ready to serve.
- Enjoy
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