Curried Potato and Onion Soup (turmeric)

Discussion in 'Food and nutrition' started by Lucky, Jan 22, 2005.

  1. Lucky

    Lucky Guest

    Curried Potato and Onion Soup

    (Serves 6)

    2 teaspoons olive oil
    2 large garlic cloves, pressed or minced
    2 medium onions, chopped
    1-1/2 teaspoons ground cumin
    1 teaspoon ground turmeric
    1-1/2 teaspoons curry powder, or to taste
    dash of black pepper
    4-1/2 cups vegetable broth or bouillon
    2 to 3 cups peeled and diced potatoes
    3/4 cup plain soymilk
    salt to taste
    chopped fresh chives or cilantro for garnish

    In a large soup pot, saute the garlic and onion in the oil until
    transparent. Add spices and 1/4 cup broth; stir well and cook for 5
    minutes. Add the potatoes and remaining broth. Simmer gently for 20
    minutes, or until potatoes are soft. Puree in batches in a food
    processor or use a hand held blender and blend until smooth.

    If serving cold, refrigerate for at least 6 hours.

    -- is moderated by Patricia D. Hill at [email protected].
    Only recipes and recipe requests are accepted for posting.
    Please allow several days for your submission to appear.