Gluten Free Potatoes Vegan Vegetarian

Spicy Indian Potato Soup

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

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes


  • 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


  • 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

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