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Coconut Curry Potato Soup

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soups & Salads
Servings: 8
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

Calories: 414kcal | Carbohydrates: 29g | Protein: 12g | Fat: 30g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 629mg | Potassium: 664mg | Fiber: 5g | Sugar: 8g | Vitamin A: 50IU | Vitamin C: 25.6mg | Calcium: 90mg | Iron: 4.3mg
Coconut Curry Potato Soup

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