Curried Tomato-Potato Soup Recipe

Curried Tomato-Potato Soup is so creamy, rich and hearty — you won’t believe it’s vegan! The warming spices in this recipe turn the puréed tomatoes and potatoes into a bowl of cozy comfort. An appetizer or main course, this soup is perfect for the cooler fall and winter months. After a whole lot of Valentine’s Day chocolate  yesterday, I’m ready for some serious comfort food — in the form of a warmly spiced, slightly spicy, and incredibly creamy soup.  And that’s exactly what this Curried Tomato-Potato Soup is.

Since I cook so many comfort foods, I am always using warming spices.  Not only because they are delicious, but also because they are in fact warming. 

What are warming spices?

• “Warming foods” are said to be foods that contain active compounds that help raise our core temperature, by boosting blood circulation.
• Some of the greatest warming foods are found in the Spice Kingdom.  The following five spices are high on the list.

1. Cardamom – Cardamom, one of my favorite spices on the planet — especially to use in baked goods, is aromatic and delicious!  It is known to have a stimulating effect on our lungs, which then raises our core temperature.
2. Cinnamon – Cinnamon is a sweet, aromatic spice that comes from the inner bark of the Ceylon cinnamon tree. Among other things,  it’s a natural anticoagulant (blood thinner) that can increase blood circulation and boost metabolic activity.
3. Ginger – Ginger has strong warming effects because it has a concentration of heat-producing oils called gingerols.
4. Turmeric – Turmeric is rich in a huge number of astringent tannins that help tighten tissues and absorb excess water from the body, which results in “drying.”  And that in turn, raises our overall body temperature.
5. Cayenne pepper – Cayenne has high levels of a compound called capsaicin, which is said to naturally increase metabolic rate and cor body temperature.

Disclaimer:  As you know, I’m not a health/nutrition expert!  This is just a bit of information I’ve gathered from research.  You can find out more about warming foods and spices here.

Pictured below are many more comfort food recipes that are full of warming spices. You can get them all here. 

Doesn’t this bowl of soup make you want to curl up with a soft blanket on the couch?

What to Serve Curried Tomato-Potato Soup With

This soup is made even better with a dollop of this pesto and bit of Crème fraîche. And I love it as a first course before roasted chicken, grilled steak, or even a really hearty main course salad.

Enjoy and stay warm with warming spices and a bowl of this Curried Tomato-Potato Soup. 🙂 

5 from 4 votes

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Curried Tomato-Potato Soup

Prep Time

20 mins

Cook Time

25 mins

Total Time

45 mins

 

This soup is so creamy, rich and hearty -- you won't believe it's vegan! The warming spices in this recipe turn the puréed tomatoes and potatoes into a bowl of cozy comfort. An appetizer or main course, this soup is perfect for the cooler fall and winter months.

Course: Soup

Cuisine: American

Keyword: comfort food recipes for fall and winter, fall and winter soups, vegan soups

Servings: 4

Calories: 184 kcal

Author: Valentina K. Wein

Ingredients

• olive oil to coat the bottom of the pot
• 1 cup yellow onion, roughly chopped
• 1 tablespoon garlic, roughly chopped
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground turmeric
• 1 1/2 cups Idaho Russet potato, peeled and roughly chopped
• 3 cups tomato purée
• 2 cups vegetable stock
• 1 cup light coconut milk
• 1/3 cup dry red wine (like Cabernet Sauvignon, Pinot Noir, Syrah, or Zinfandel)
• 1 1/2 teaspoons honey
• 1/4 to 1/2 teaspoon cayenne pepper use more or less, depending on how much heat you want
• salt and freshly ground black pepper to taste

Instructions

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 your 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 3/4 teaspoon salt.)

Recipe Notes

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.

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