Coconut Curry Potato Soup

I love soup season! There is nothing that warms you up than a fresh bowl of creamy, warming soup full of flavor. This Curry Potato Soup is just that. It’s full of Thai-inspired creamy flavors and with the addition of potatoes, you’ll have a hearty, filling soup that is perfect for fall. 

❤️ Why You’ll Love Curry Potato Soup

• Quick Prep: Prep this delicious soup in only 10-minutes. Great for a busy weeknight!
• Flavorful: The Thai-inspired spices and curry flavor really makes this dish bursting with flavors
• Get Creative: This recipe is versatile. Throw in whatever potatoes you have, or add in some other veggies you want to use up in your fridge

🍲 Ingredients

Curry Powder: For this recipe, I used Simply Organic spices which bring the soup to life. However, I wanted to talk about their curry powder specifically since it’s what gives this soup the curry flavor we all know and love. Simply Organic’s curry powder is a blend of 11 high-quality spices that give it a deep, earthy, and warm spice and flavor to any dish. I absolutely am obsessed with the curry flavor it gives in this soup!

Potatoes: There is not really a rule of what type of potatoes you use in this soup. Use whatever you have in your pantry, and even mix and match different ones. 

Coconut Milk: Coconut milk is a key to this soup so do not swap it for another kind of milk. The coconut milk adds a unique flavor and also the creaminess you want in this soups base.

👩‍🍳 How to Make Curry Potato Soup

3. Once the potatoes are completed coated, increase the heat to high, add the stock or water/paste and bring to a boil.  Reduce heat once boiling and cook for 20-25 minutes.

4. Before serving, add a can of coconut milk to the pot and cook for another 5 minutes.

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5. Serve with fresh cilantro.

🗒 Substitutions

• Spices: If you are sensitive to spice, adjust the measurements for the spices used accordingly. 
• Get creative! This recipe is really versatile. You can add half the potatoes and swap in some lentils, chickpeas, tofu, protein of choice, or even an abundance of veggies.
• I don’t want to use olive oil. If you don’t want to use oil, then just use a little bit of water to start. You could also use butter (of choice) or coconut oil or even ghee!
• Do I have to use coconut milk? If you want the best flavor and creaminess then yes. Do not substitute this. 

🗒 Best served with

• Pull Apart Garlic Butter Loaf
• Summer Veggie Spring Rolls

👝 How to Store Leftovers

Store leftover soup in an airtight container (once cooled) and put it in the fridge for up to 5 days. You can also freeze leftovers of this soup in airtight containers for up to 4 months.

🤔 Common Questions

Curry Potato Soup

4.85 from 13 votes

This creamy Curry Potato Soup is Thai-inspired and full of flavors that are perfect for the cooler weather this fall.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Vegan Meals

Cuisine Asian-Inspired

Servings 5

Calories 224 kcal

Ingredients

  

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• 1 tbsp olive oil
• 1 large white onion chopped
• 4 cloves of garlic pressed or chopped
• 1 1/2 tsp curry powder
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• 1 tsp sea salt
• 1/2 tsp red pepper flakes
• 1/2 tsp cayenne pepper spice
• 1/2 tsp black pepper
• 6-8 medium-sized potatoes
• 8 cups of vegetable stock or 1 tbsp vegetable stock paste and 8 cups of water
• 1 can coconut milk
• large handfuls of fresh cilantro to garnish

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Instructions

 

• Heat olive oil in a large pot over medium heat.
• To the pot, add the onion and garlic.  Sweat/cook them for 5-7 minutes or until translucent and fragrant.  You may need to reduce heat to low depending on your stovetop but you do not want the onions to brown.
• To the pot, add all the spices and potatoes.  Cook for 5 minutes, stirring often to avoid burning/coat each potato with flavor.  Optional, you can add the cumin seeds first and bloom them for 3 minutes before adding the spices and potatoes.
• Once the potatoes are completed coated, increase the heat to high, add the stock or water/paste and bring to a boil.  Reduce heat once boiling and cook for 20-25 minutes.
• Before serving, add a can of coconut milk to the pot and cook for another 5 minutes.
• Serve with fresh cilantro.

Video

Notes

Spices: In this recipe, we used Simply Organic Spices.  If you are sensitive to spice, adjust accordingly.

Potatoes: This recipe is really versatile.  You can add half the potatoes and swap in some lentils, chickpeas, tofu, protein of choice, or even an abundance of veggies.

Olive Oil: If you don’t want to use oil, then just use a little bit of water to start.  You could also use butter (of choice) or coconut oil or even ghee!

Nutrition

Serving: 5 | Calories: 224kcal | Carbohydrates: 50g | Protein: 5.1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2.1g | Sodium: 1390.2mg | Fiber: 7.4g | Sugar: 7.5g

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