This Potato and Pea Coconut Curry Soup is warm, comforting and simply delicious! The richness of the coconut milk mixed with my Homemade Curry Powder is fantastic. The chunks of potatoes and peas add a heartiness to the mix. Try this soup along with my Samosas. They are a delicious combination!
When I traveled through Thailand, one of my favorite dishes was coconut soup. I couldn’t get enough! There were so many different variations. Some were vegetarian and some included meat. I saw yellow, green, red or even non-curry alternatives. Green curry is the only Thai curry paste made from fresh chilies. All the other types are made from dried Thai chilies. The challenge I had when developing the recipe for this soup was that I was comparing it with all the wonderful ones I had in Thailand! This is a nice and mellow yellow curry version.
- 3 Tablespoons Homemade Curry Powder or Simply Organic Curry
- 6 Large or 3 1/2 lb Yellow Potatoes – cut into 1/2 inch cubes
- 3 Tablespoons Coconut Oil
- 1/2 White Onion – diced
- 3 Garlic Cloves – minced
- 1/3 Cup Dry White Wine
- 2 Vegetable Bouillon Cubes – unsalted
- 6 Cups Filtered Water
- 2 Tablespoons Sea Salt or to taste
- 2 Cans Full Fat Coconut Milk
- 1 Bag Frozen Petite Peas
Start by making the Homemade Curry Powder, while the herbs are cooling, dice the onions into small pieces.
Add the coconut oil and onions to a large soup pot and saute the onions for about 5 minutes. Next, add the garlic and cook until the garlic just starts to brown.
Add the curry powder, bouillon cubes and wine then reduce to a syrupy consistency. Set aside.
Add the potatoes, water and salt into the pot. Bring to a boil on high heat, then reduce heat to medium-low, scoop off the starch and simmer uncovered for about 15 – 20 minutes or until tender.
Turn to low and add the coconut milk and peas.
You can leave it chunky or puree everything except the peas and add them after.