SOUTH INDIAN CREAMY POTATO SOUP

Cold weather comfort is what I like to call soups. Whether it is cold outside or you are down with a cold, soups are like a warm bowl of hugs and health.  This recipe is very dear to me; my Mother would make this creamy soup every time I was under the weather. Now any time I catch a cold, I resort to this soup. It’s dairy free, vegan, and if you love Indian flavors, you should add this to your repertoire.

SOUTH INDIAN CREAMY POTATO SOUP
Vegan, Dairy-free, Gluten-free
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Ingredients
  1. • Potato (Russet) — 2 medium sized, boiled, peeled and mashed (yields 2 cups)
  2. • Onion — 1 medium, finely chopped (yields 1/2 cup)
  3. • Tomato — 1 large, chopped (yields 1 cup)
  4. • Fresh ginger root — 1 tablespoon, finely chopped
  5. • Cumin seeds — 1/2 teaspoon
  6. • Mustard seeds (optional) — 1/2 teaspoon
  7. • Ground turmeric — 1/2 teaspoon
  8. • Curry leaves (optional) — 5 to 6 leaves
  9. • Coconut milk — 1 can (2 cups)
  10. • Avocado oil, coconut oil, ghee or any odorless cooking oil — 1 tablespoon
  11. • Water — 1 ½ cup
  12. • Salt to taste
Instructions
  1. Heat a heavy bottom pot (with lid) on medium heat. Add the oil and wait until the oil heats up. That should take 2 minutes or so.
  2. Now add the mustard, cumin seeds and let them roast for about a minute.
    Every cooking range is different and it takes seconds from roasting to burning. So when the cumin turns a few shades darker and the mustard seeds start to pop and crackle (just like popcorn in the microwave), your spices are roasted.
  3. Add the onion and sauté until translucent, then add the turmeric and cook for another minute.
  4. Add the ginger, tomatoes and curry leaves, wait until the tomatoes sweat and start to dissipate. Add the salt, about 1/2 teaspoon.
  5. Add the potatoes and mix until all combined. This shall take about a minute.
  6. Now add the coconut milk and gently stir until everything mixes into a nice thick gravy.
  7. Last step would be to stir the water in and check for salt.
    Add salt to your desired liking.
  8. Turn the heat to a low (2 or 3), place the lid on the pot and let it simmer for about 2 to 3 minutes.
    The consistency of the soup depends on your preference. If you like your soup thicker, you can let it simmer for an extra minute, or if you like it more liquid, add more water.
Notes
  1. • Curry leaves: This is an herb that is very popular in the south of India and Sri Lanka. It can be found these days at Whole Foods or at an Indian grocery store.
  2. • Coconut milk: You can replace regular coconut milk with light coconut milk.
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