Thursday, March 18, 2010

Curried potato soup

Curried potato soup

curried potato soup

4 TBSP olive oil
1 onion, sliced
5 cloves garlic, peeled, minced
2 inches ginger, peeled, minced
2 curcuma roots, peeled, minced (or 1 TBSP ground turmeric)
1 chili pepper, minced
1 TBSP cumin powder
1 TBSP mustard seeds
4 potatoes, chopped
1 or 2 tomatoes, chopped
water to cover
salt and pepper
1 can coconut milk
a handful of chopped cilantro
a handful of chopped green onion

Saute the onion for a minute in the oil on medium heat, then add the ginger, curcuma, and chili until it begins to brown. Add the spices and saute until the seeds start to pop, then add the potatoes and tomatoes. Raise the heat a little and saute until the potatoes begin to brown. Add the water, salt, and pepper, and cook until the potatoes are soft. Mash with a potato masher to make a soup, then add the coconut milk. Stir in the cilantro and green onions and top with mango salsa.
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