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Potato and Green Pea Curry Soup

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 18-24 small new potatoes
  • 1-2 c . shelled garden peas
  • 1 Tbsp . coconut oil
  • 1 onion
  • 2 garlic cloves
  • 2 tsp . finely chopped ginger
  • 1 Tbsp . red curry paste
  • 1/2 Tbsp . brown sugar
  • 2 c . vegetable broth
  • 1 15 oz . coconut milk
  • salt and pepper
  • Rice

Instructions

  • Set up pot with steamer basket and start steaming potatoes.
  • Once they are almost done, approximately 15 mintues, add peas (I sometimes throw in 8-10 of the pods as well to add to soup, but they are very fibrous).
  • Cook an additional 3-4 minutes and drain pot.
  • Meanwhile, start the curry by chopping the onion, garlic, and ginger.
  • Add coconut oil to pot.
  • Add onions and cook for 5 minutes.
  • Add garlic and ginger for an additional 1-2 minutes.
  • Add curry paste and sugar and stir and let cook for another minute.
  • Add broth and coconut milk.
  • Add about 1/3 of the potatoes and peas.
  • Blend with immersion blender (or scoop out 1-2 cups of soup and add to a blender with 1/3 peas and potatoes).
  • Add remaining peas and potatoes, season with salt and pepper, and heat through.
  • Serve over rice.