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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Servings: 6 -8
Calories:
Ingredients
- 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
- ⅛ 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
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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