in Soup Recipes

Vegan curry potato soup

updated

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Ingredients for 2 servings:

  • 500 g potatoes
  • 2 carrots
  • 1 tsp, heaped curry paste
  • 1 tbsp, heaped curry powder
  • some pepper
  • some paprika powder, sweet
  • 1 liter vegetable broth
  • ½ tbsp almond butter
  • 1 tbsp peanut oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peel the potatoes and carrots and chop them into large pieces. Sauté them together in a little oil in a pan. Deglaze with vegetable stock, add the almond butter, and simmer over low heat for 15 minutes. Purée with a hand blender until the desired consistency is reached. Add the spices, season to taste, and bring back to a boil briefly. Finally, stir in the peanut oil, and the soup is ready.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Vegan curry potato soup