Indian Potato Soup

/ posted in: Food

I’m continuing my love affair with soup. I found this on VegWeb. My changes follow the recipe.

Indian-Inspired Potato Soup
Ingredients (use vegan versions):

* 5 to 6 cups potatoes, peeled and cubed
* 3 to 4 celery stalks, diced
* 2 to 3 medium carrots, diced
* 1 large onion, chopped finely
* 1 to 2 cups green beans, chopped
* 1 cup mushrooms, chopped finely
* 2 cartons of organic vegetable stock
* 2 cans of coconut milk
* olive oil
* curry powder, lots
* red pepper glakes
* parsley
* sea salt and black pepper
* garnish – few green onions finely chopped

Directions:

I start by cutting the onions and potatoes first and while those are doing their thing I dice the rest of the veggies, just how I do it. Once onions and potatoes are cut, heat a large soup pot and add a couple tablespoons of olive oil to the bottom. Once it is hot, add onions and let them sauté in pot until they are nice and caramelized, then add the potatoes and stir it all together. Let the flavors saturate for a couple minutes and then pour one carton of veggie stock and one of the cans of coconut milk in. While potatoes are getting almost tender, cut the rest of the veggies and add them to the mix. I used dehydrated mushrooms the first time and really liked the results, any domestic fresh will do though. Once the remaining veggies have been added I dump in the second carton of stock and can of coconut milk. At this point you want to start heaving in the curry powder, I usually put a lot in, just taste it until you like the flavor, add red pepper to reach desired hotness, and also add few huge tablespoons of dried parsley.

Once all the of the vegetables are tender, I take about half of the soup and as many of the green beans out as possible and put it all in the blender. Once pureed, return to pot and give it a final taste. Season accordingly with sea salt and black pepper. I love the way this looks when it is garnished with finely cut green onions.

Here’s how I made it. I started with 3 cans of potatoes. I know, yuck, canned potatoes. But I was having a day where the thought of peeling and dicing potatoes was more than I could stand. Besides, I always buy a bag of potatoes and then never use the rest. I only get potato urges about once a year so they go all squishy. Canned potatoes worked great.

I used one quart of mushroom broth instead of the vegetable stock. I didn’t mean to do this. I started pouring what I thought was vegetable broth in but it looked a little dark. Then I realized I had mushroom broth. Pause for a few seconds to think. I could grab the veg stock but then the mushroom broth would be in the fridge going bad until I figured out what else to use it in. The soup has mushrooms in it anyway. I like mushrooms. Mushroom broth it is!

I substituted lite coconut milk. It tasted good with one can so I was a big afraid to add the second can for fear of screwing it up. I like it with two cans too. Either way would be fine.

I didn’t add lots of curry. Well, I added what I thought was lots of curry but I can’t really taste it. That’s ok though because I’m not a big curry fan.

It kept well in the fridge and tasted great warmed up. I highly recommend this one.