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Homemade Yellow Curry Potato Soup

A savory and delicious blend of curry, cumin, and other spices, with potatoes, red bell pepper, and peas.
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Course: Entree
Cuisine: Thai
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6 -8
Author: Linda & Alex


  • 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 ½ teaspoons of ground cumin
  • 1 teaspoon of ground turmeric
  • ½ teaspoon of nutmeg
  • teaspoon of ground cloves
  • 1 cinnamon stick or ½ teaspoon of ground cinnamon
  • ½ teaspoon of ground black pepper
  • Sea salt to taste
  • 1 cup of peas
  • 1 cup of finely chopped cilantro


  • 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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