top of page

indian 

potato soup

This is a great comforting soup for cold or rainy days, specially if served with freshly made puri.... yumm  . It is a mildly spicy soup , but if you don't tolerate or like spiciness just don't add the chicken masala and add more curry . It has wonderful healing properties with the turmeric , garlic and ginger. If you want to make it vegan just substitute the chicken base for vegetable base. as always I hope you can enjoy this recipe with loved ones ;). 

kosher style | serves 4 
INGREDIENTS
INSTRUCTIONS

3 CUPS                       DICED  POTATOES 

​

1/2 CUP                      DICED CARROTS 

​

1 1/2 TBSPS.             CHICKEN BASE 

​

1/3 CUP                     CHOPPED ONIONS

​

1 TSP.                         GRATED GINGER 

​

1 TBSP.                      GRATED ONION

​

1 TSP.                         HIMALAYAN PINK SALT 

​

1/2 TSP.                     FRESHLY GROUNDED PEPPER

​

1 TBSP.                      TURMERIC 

​

1 TSP.                        CURRY POWDER 

​

1/2 TSP.                    CHICKEN MASALA 

​

4 CUPS                    WATER 

​

3 TBSPS.                 GRAPE SEED OIL 

1. CUT AND PREPARE ALL INGREDIENTS 

​

2. PRE-HEAT YOUR POT ON MEDIUM HEAT FOR ABOUT THREE MIN , THEN ADD THE OIL . 

​

3. ADD THE GARLIC AND GINGER AND SAUTEE FOR A MINUTE . 

​

4. THEN ADD ONIONS AND SAUTEE FOR A MINUTE. 

​

5. ADD THE CHICKEN BASE AND MIX UNTIL INCORPORATED. 

​

6. ADD THE SPICES AND MIX UNTIL INCORPORATED. 

​

7. ADD THE POTATO WITH CARROTS AND MIX UNTIL COATED WITH THE SPICE MIXTURE. 

​

8. ADD WATER , SALT AND PEPPER. 

​

9. BOIL FOR 15 MINUTES , THEN PUREE WITH BLENDER OR FOOD PROCESSOR . 

​

10. TOP WITH SOUR CREAM AND GREEN ONIONS. 

​

ENJOY ;)

bottom of page