Potato Curry Soup

Potato Curry Soup

A warm soup for the cold spells of spring.

Potato Curry Soup

Adapted from Suppenglück by Sonja Riker


400 g potatoes, peeled and coarsely diced
1/2 l coconut milk
3/3 l vegetable stock
2 onions, peeled and diced
thumb-size piece of ginger, peeled and minced
1 Tbsp neutral oil
1 Tbsp curry powder, or to taste
1 Tbsp lime juice


In a stock pot, heat the oil and fry the onions until translucent. Add the ginger, curry powder and the potatoes and fry for 2-3 minutes. Add the stock and coconut milk and simmer until the potatoes are tender. Purée the soup with an immersion blender. Add salt and lime juice to taste and serve.

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