Curried Tomato-Potato Soup Recipe

Curried Tomato-Potato SoupDoesn’t this bowl of soup make you want to curl up with a soft blanket on the couch?

After a whole lot of Valentine’s Day chocolate  yesterday, I’m ready for some comfort food — in the form of a warmly spiced, slightly spicy, and incredibly creamy soup.

Are you with me?

This soup is made even better with a dollop of this pesto and bit of Crème fraîche .

Curried Tomato-Potato Soup
Prep time
Cook time
Total time
  • Olive oil to coat the bottom of the pot
  • 1 cup roughly chopped brown onion
  • 1 tablespoon roughly chopped garlic, roots and stems removed
  • 1 teaspoon cardamom
  • ½ teaspoon each: ground cinnamon, cloves and turmeric
  • 1-1/2 cups peeled and roughly chopped Idaho Russet potato
  • 3 cups tomato purée
  • 2 cups vegetable stock
  • 1 cup light coconut milk
  • ⅓ cup dry red wine (such as Cabernet Sauvignon, Pinot Noir, Syrah, or Zinfandel)
  • 1-1/2 teaspoons honey
  • ¼ to ½ teaspoon cayenne pepper (use more or less, depending on how much heat you want)
  • Sea salt and freshly ground black pepper to taste (here's How To Season To Taste)
  1. Coat the bottom of a large soup pot with olive oil and place it over medium-low heat.
  2. Add the onion and garlic, and cook until the onion is soft, about 5 minutes.
  3. Mix in the cardamom, cinnamon, cloves, and turmeric. Stir until it's aromatic, about 30 seconds.
  4. Add the potato a cook for about 4 minutes.
  5. Deglaze the pot with the tomato purée, stock, coconut milk and wine.
  6. Turn the heat to high and bring to a boil.
  7. As soon as it's boiling, reduce the heat to the lowest setting, cover the pot, and let it simmer for until the potatoes are tender (a fork should fall out of them easily), about 25 minutes.
  8. Use an hand/ immersion blender to purée the soup to the desired consistency. (You can also use a standing blender, being sure to cover the top extremely tightly, holding it down with a towel and hour hand.) Or, you can leave it as is for a chunkier soup.
  9. Add the honey, cayenne pepper, and season to taste with salt and pepper. (I used about ¾ teaspoon salt.)
You can also make this recipe using my Easy Thai Curry Paste. Use about 3 tablespoons of it, adding it after the onion is soft, and omitting the dry, ground spices.
Nutrition Information
Serving size: Serves 6

P.S. Friday Flowers will be back very soon — as you might know, I only do such postings when a particular flower inspires a recipe, or vice versa.  If you’d like to know more about what Friday Flowers, check this out.

Share on YummlyPin on PinterestShare on StumbleUponShare on FacebookTweet about this on TwitterShare on Google+Share on LinkedInShare on TumblrEmail this to someonePrint this page

Subscribe to Cooking On The Weekends so you don’t miss any new, mouth-watering recipes!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: