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.

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

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