Another easy one for the books, and warming! Eat with a crusty slab of bread, or freeze for reheating on another lazy day. For the base of the soup, the celeriac root is a brilliant (local, seasonal) substitute to celery!
Curried-Coconut Potato Soup
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- 3 tablespoons coconut oil (substitute with olive oil)
- 1 large yellow onion, sliced thinly
- 1 celeriac root, or 2 sticks celery, sliced thinly
- 1 large or 2 medium carrots, sliced thinly
- 1 tablespoon Parsley and Roasted Pumpkin Seed Pesto, or 1 tablespoon minced garlic plus 1/2 cup chopped parsley leaves
- 1 cup milk, or (non-lite) coconut milk
- 1 cup vegetable or chicken stock, or 1 teaspoon bouillon dissolved in the water
- 1 teaspoon yellow curry powder, or more to taste
- 1/2 teaspoon turmeric
- 2 pinches Garam masala
- 2 bay leaves
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 5 cups potatoes, coarsely chopped
- hot water, enough to barely cover the vegetables
- a dollop of hot sauce
- Heat the oil over medium-high heat. Add the onions and saute until translucent. Add the carrots, celery and parsley pesto (or just the garlic), and stir. Cover for five minutes. Add the stock, milk, and all herbs (parsley here) and spices. Stir well and cover for another 5 minutes. Add the potatoes and water. Cover and simmer on medium-low for about thirty minutes.
- When finished, either serve as is, or cool for 10 minutes before transferring to a blender or food processor. Blend into a creamy consistency. Transfer back to pot. If the soup is too thick add more water. Adjust salt and pepper for taste!