During isolation I’ve been making lunch for my housemates. It gives me a break away from work and has also meant I’ve finally nailed soup-making! This one is so incredibly warming; sweet, spicy and creamy from the potatoes. The secret is the dollop of mango chutney which takes the harshness away from the spices.
Spicy Indian Potato Soup
Ingredients
- 1 Onion red or white
- 3 cloves Garlic
- 3 Potatoes any kind
- 1/2 Courgette or some frozen peas for the hint of green
- 1 Carrot
- 1 Parsnip
- 1 tbsp Curry powder
- A few Curry leaves if you have them
- 1 tbsp Mango chutney
- 1 Stock cube veg or chicken
- A splash Milk or plant based milk
- 2 tsbp Red lentils to help with the texture
Instructions
- Roughly chop the onion and fry it with 3 tbsp oil on a medium high heat with some salt to stop them from burning until soft
- Add the chopped garlic, curry leaves and curry powder and fry for a further 2-3 minutes
- Add the peeled and cubed potatoes, carrot and parsnip (you can use any combination of root vegetables you have
- Add 500ml of water and the stock cube, the lentils and the mango chutney
- Boil everything together on a high heat for 15 minutes – add the courgette 5 minutes before the end
- Blend the soup with a stick blender and stir through a bit of milk or yogert for creaminess at the end
