Ingredients
4
4 servings
- •1 tablespoon vegetable oil
- •1 medium yellow onion, diced
- •1 tablespoon minced fresh ginger
- •5 cloves garlic, minced
- •kosher salt, to taste
- •freshly ground black pepper, to taste
- •1 tablespoon brown sugar
- •2 tablespoons ground turmeric
- •3 tablespoons red curry paste
- •2 cups chopped Yukon Gold potatoes
- •28 oz coconut milk
- •1 cup fresh vegetables, of choice, for garnish
- •1 tablespoon fresh herbs, of choice, for garnish
Instructions
- Heat the vegetable oil in a large pot over medium-high heat. Add the onion, ginger, garlic, salt, and pepper and cook for about 3 minutes, until the onions begin to soften and become aromatic.
- Add the brown sugar, turmeric, and curry paste and stir to coat the aromatics. Cook until the mixture is fragrant and begins to simmer, about 5 minutes.
- Add the potatoes and coconut milk. Stir to combine and bring to a boil. Once boiling, cover, reduce the heat to low and simmer until the potatoes are tender, about 20 minutes. Remove from the heat.
- Ladle the soup into bowls and garnish with whatever vegetables and herbs you have on hand.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 566
- Carbohydrate: 52g
- Fat: 38g
- Fiber: 9g
- Protein: 9g
- Sugar: 20g
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