Winter Potato Curry Soup

By Barb Biagioli

With winter in full swing, what’s better than a big pot of sweet and spicy stew? Beaming with the flavors of authentic curry, this stew is a twist on a traditional curry dish and a hearty stew. It’s sweet and spicy, warm and creamy – the perfect meal for ushering in the first heavy winter snowfall, or for brightening up a dark winter’s night.

Winter Curry Soup Recipe

 Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 60 minutes | Servings: 6 - 8

INGREDIENTS

•  1 tablespoon unrefined coconut oil

• 2 medium yellow onion, diced

• 1 shallot, minced

• 5 garlic cloves, minced

• 2 sweet potatoes, diced

• 1 gold potato, diced

• 1 small ginger, peeled and grated

• ½ teaspoon ground coriander

• ½ teaspoon ground turmeric

• ¼ teaspoon red chili flakes

• 2 teaspoons ground curry powder

• 1 teaspoon Himalayan salt

• 5 cups vegetable stock

• 1.5 cans coconut milk (full fat)

• 1 small bunch kale, chopped

INSTRUCTIONS

 1.     Heat a large dutch oven or soup pot over the stovetop. Add the coconut oil until hot. Add the onions and shallot and cook until translucent. Add the garlic and cook until fragrant.

 2.     To the pot, add your spices (coriander, turmeric, chili flakes, curry powder, and salt). Stir and sauté for 1 minute. Add your sweet potatoes and yellow potato and stir to coat in the spices. Add your grated ginger over the top. Once stirred together, add your vegetable stock or broth and your coconut milk, put the lid on top, and bring to a boil.

 3.     Once the stew is boiling, lower the heat to a simmer and leave the lid ajar to allow the steam to escape. Cook for 30 minutes until the potatoes are tender. Add additional coconut milk to adjust the flavor. Add the kale to the pot and simmer for 5 more minutes.

 4.     Add additional seasonings and a squeeze of lime! Serve with a fresh dollop of coconut yogurt, over rice, or sip the stew from a big bowl.

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