Name: Coconut Curry Potato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 tbsp avocado oil; 1 onion, (chopped); 4 cloves garlic (minced); 1 knob ginger, (peeled and grated); 2 tbsp red curry paste; 2 tbsp turmeric; 1 tsp sea salt; 2 tbsp maple syrup or raw honey; 12 baby Yukon potatoes ((organic if possible)); 2 14-oz cans coconut milk; 3 cups vegetable broth; 12 oz extra firm tofu; 12 oz silken tofu; optional toppings: (green onions and fresh herbs)

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Coconut Curry Potato Soup

Prep Time10

Cook Time30

Total Time40

Course: Soups & Salads

Servings:

Calories: 414kcal

Ingredients

1 tbsp avocado oil
1 onion, chopped
4 cloves garlic minced
1 knob ginger, peeled and grated
2 tbsp red curry paste
2 tbsp turmeric
1 tsp sea salt
2 tbsp maple syrup or raw honey
12 baby Yukon potatoes (organic if possible)
2 14-oz cans coconut milk
3 cups vegetable broth
12 oz extra firm tofu
12 oz silken tofu
optional toppings: green onions and fresh herbs

Instructions

Heat the oil in a large pot over medium heat.
Add the onion, garlic and ginger.
Stir for a few minutes until fragrant. Don't let the garlic burn.
Add curry paste, turmeric, salt and coconut sugar.
Stir for another few minutes.
Add the potatoes, coconut milk and broth.
Simmer until the potatoes are soft, about 15-20 minutes.
Next, blend the silken tofu until it's creamy and add it to the soup.
It will blend in easily and adds a great amount of protein to the soup.
Then cut the firm tofu into small pieces.
Heat a little more avocado oil in a pan.
Add the firm tofu and stir until light golden brown.
Pour in a small amount of the pureed soup into the pan with the tofu.
Remove from heat when the tofu is deep golden brown and crispy.
Pour the soup into a bowl and top with the crispy tofu.
Enjoy!

Nutrition

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