Curry adds some Ayurvedic spice to this smooth and creamy potato chowder! Sprinkle on a little Aleppo pepper to add a little color and heat!
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Appetizer, Lunch, Soup
Dinner: soup
Servings: 2people
Ingredients
1CupCoconut milk (unsweetened)So Delicious or your choice of plant milk
4WholePotatoesLarge yukon preferred
1/2 TspGround Turmeric
1/2TspGround Cumin
1/4TspGround Coriander
1/2TspGround Fenugreek
1/4TspAleppo pepper flakesRed pepper flakes
1/2TspSaltOr more to your taste
1/4TspPepperOr more to your taste
2CupsWater or vegetable brothEnough to cover potatoes
6CupsWaterTo steam potatoes
Instructions
Wash and peel potatoes. Slice the edges off each to leave a rectangle shaped potato with square sides. Use the discards to make the cream base for your soup.
Place the potato "discards" in a sauce pan and cover with broth or water. Set to medium high heat to cook them through.
Cut the potato rectangles into 1/2" cubes and place in a steam basket with enough water to steam the potatoes.
When the potato discards are soft, add the potatoes, broth, milk and seasonings to a blended and blend on low for a minute then on high for 5 minutes.
Return the contents to the sauce pan and add in your steamed potatoes.
Taste the soup and adjust your seasoning to your taste.
If you would rather have a cream soup with no potato chunks you can cook all of the potato together and avoid the separate steaming of the potatoes.
Add to bowls and top with a sprinkle of Aleppo and/or black pepper.
Notes
A Snappy Sheep RecipeThis soup is very tasty on it's own but you can make some variations. Add a little chopped spinach at the last 3 minutes of cooking. Try making this with cauliflower. Dice a little red bell pepper and add that in to the potatoes while they are steaming.Sprinkle on some pepito seeds as garnish.Toast some panko bread crumbs along with the spices in the soup and sprinkle that on top the soup when you serve it up.