I know it’s early in the week, but I am already trying to work through my CSA bin produce to make room for the following week. I was pretty darn successful when I stumbled across this recipe on Pinterest yesterday. Yes…yesterday…which I then proceeded to make for dinner. Why? Because I had all the necessary ingredients.
Except celery. But instead of rushing out to buy that…I substituted sliced carrots. You know what? That worked. It worked amazingly well.
This recipe is actually based off of one by the amazing and inspiring Kris Carr from her CrazySexyWellness page. Love this lady and find her battle to be one amazing journey of courage, strength, and determination. If you don’t know about her…look up her page and read a bit about her life with cancer. She’s super-inspiring.
As for the recipe…super delicious and filling. It was love at first soupy slurp.
Recipe: Roasted Potato and Curry Soup
Time: Prep 20 minutes; Cook 50 minutes
- 2-1/2 tablespoons olive oil
- 2 pounds potatoes of choice, cubed (I used French fingerling)
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 5 medium carrots, chopped (the original recipe just asks for 2 stalks of celery, chopped, FYI)
- 32 ounces gluten-free vegetable broth/stock (I used Imagine)
- 3 tablespoons tapioca flour/starch
- 1/2 fresh lime, squeezed
- 1 teaspoon red chili paste
- 1 tablespoon red curry paste
- 1/2 cup light coconut milk
- sea salt and pepper, as desired
Preheat oven to 425° F.
Chop all potatoes and place on a baking sheet. Drizzle potatoes with 1 tablespoon olive oil. Roast for 30 minutes.
In a medium pot, heat remaining 1-1/2 tablespoons olive oil, then add onions, garlic and celery, sautéing for about 5 minutes. Slowly add broth. Add tapioca starch and lime juice, stirring thoroughly. Add chili paste and red curry paste, stirring until combined. Bring to boil, then reduce to simmer (with lid on pot) for 5-6 minutes.
While soup is simmering, combine coconut milk and 1 cup roasted potatoes in a high speed blender or food processor. Puree and then add mixture to pot. Add remaining roasted potatoes and simmer for additional 10 minutes, adding salt and pepper to taste.
It’s simple. It’s amazing. It’s chunky. It’s a little sweet and a little spicy. It’s soup perfection. Completely vegan. Completely packed with flavor. I was so happy with how this turned out. The most time consuming part is all the prep of chopping the vegetables, but in the end, the soup is nicely balanced and full of flavor.
And who doesn’t love potato soups?
I’d make this again in a heartbeat!