Curried Potato Soup

[Pam R]

Curried Potato Soup

This recipe is from my cookbook, Soup, A Kosher Collection. Use chicken or vegetable stock, and throw in some canned chickpeas if you like.

• 1 small yellow onion
  
• 2 T olive oil
  
• 1 garlic cloves, crushed
  
• 1 jalapeno, seeded and finely diced
  
• 1 T curry powder
  
• 1/2 tsp cumin
  
• 1/4 tsp ground coriander
  
• 1/4 tsp ground ginger
  
• 1 tsp salt
  
• 1/4 tsp turmeric
  
• 1/2 tsp dry mustard
  
• 1 lb sweet potatoes, peeled and cut into 1/2" cubes
  
• 1 lb red potatoes, peeled and cut into 1/2" cubes
  
• 7 c stock
  
• 1 c frozen green peas
  
• 1 T fresh lemon juice
  

Over medium heat, saute the onion in olive oil for 3-4 minutes.

Add the garlic, jalapeno and all of the spices. Saute another 1-2 minutes, stirring constantly, until the spices start to release their aromas.

Add the sweet and red potatoes and saute another 1-2 minutes.

Add the stock, cover and bring to a boil. Reduce the heat and gently simmer for 30 minutes, until potatoes are fork-tender.

Using a potato masher, mash about half of the potatoes. This will thicken the soup.

Add the peas and lemon juice and cook 2-3 minutes.

Keywords: Soup, Kosher, Easy, Potatoes

( RG1935 )