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Spicy Indian Potato Soup
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
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