Curried Potato & Pea Soup

I truly love curry, and this potato soup with peas is one of the best ways to savor this mouthwatering combination of the spice and creamy soup. Potato soup in general is a very popular dish in any household and I have made countless versions of potato leek or sweet potato soup for lunch and dinner. This version of Potato soup is a great new menu item to add to your repertoire of potato soups.

6-8 large Yukon Gold potatoes

½ cup diced onions

1 Tbsp. garlic, minced

2 Tbsp. butter

2 Tbsp. all-purpose flour

1 Tbsp. curry powder

2 cups chicken or vegetable broth

½ cup coconut milk or ¼ cup coconut cream (I use the Roland Brand)

2 tsp. sugar

1 cup frozen peas

Juice of ½ a lime

Salt and pepper

In a large saucepan, sauté potatoes, onion and garlic in butter over medium heat. Cook until unions are soft. Stir in flour, and curry powder, sauté 30 seconds, stirring constantly. Then add broth, coconut milk, and sugar. Bring soup to a boil, cover and let simmer stirring often, until potatoes are tender. Add peas and simmer 5 minutes. Finish soup with lime juice and salt.