I do love a good winter soup, and this one is a new favorite. I had a bag of potatoes from our CSA that needed to be put to good use, and potato curry soup was just the ticket.
I got the recipe from a cookbook I picked up at Eastside Cafe, one of my favorite restaurants in Austin. It was quick and easy to make, it gave me an excuse to use my shiny new immersion blender, and even Nora thought it was awesome.
What’s not to like?
Potato Curry Soup
Originally from Soup Yourself: 50 Simple Yet Sublime Soup Recipes from the Eastside Cafe
6 Tbs butter, divided
1 onion, chopped
3-4 cloves garlic, minced
1 Tbs grated fresh ginger
4 cups potatoes, peeled and diced
5 cups vegetable stock
2 1/2 tsp curry powder
1/4 tsp chili powder
4 Tbs flour
2 cups milk
2 Tbs minced fresh parsley
In a large soup pot, sauté onions and garlic in 2 Tbs butter over low heat for about 15 minutes, until browned. Add ginger and continue cooking for 3 minutes. Add potatoes, vegetable stock, curry, chili powder, turmeric, and cumin. Cook for 20 minutes, or until potatoes are tender. Remove from heat and cool slightly. Transfer mixture to a blender or use an immersion blender to purée.
In a separate saucepan, melt the remaining 4 Tbs butter over medium heat and stir in the flour. Cook for a couple of minutes, stirring, until bubbly and light brown. Gradually add the milk, stirring to incorporate.
Return the potato mixture to the soup pot, and whisk in the milk mixture and the parsley, reserving some for garnish. Return to hot, but not boiling, and stir until soup has thickened. Add salt and pepper to taste, and serve with additional parsley as a garnish.