+GF +SF
We could eat curry every day all day, and this soup is one of our favorites. It has lots of savory and warm spices, a little heat from serrano peppers, creamy potatoes, red bell pepper, tomatoes, protein-rich peas and fresh cilantro. It’s healthy, it’s delicious and it’s easy. What more could you ask for? —LM + AM
SERVES 4 TO 6
1 tsp extra-virgin olive oil or 3 tbsp (45 ml) water if you don’t cook with oil
1 yellow onion, finely chopped
1 red bell pepper, seeded and cut into thin matchsticks
1 or 2 serrano peppers, seeded and cut into thin matchsticks (check the first one for heat and add according to your tastes)
4–5 small yellow potatoes, peeled and cut into small cubes
2 (14-oz [385-ml]) cans lite coconut milk
1 (14-oz [397-g]) can diced tomatoes
3 tsp (7 g) ground curry
1½ tsp (3 g) ground cumin
1 tsp ground turmeric
½ tsp nutmeg
⅛ tsp ground cloves
1 cinnamon stick or ½ tsp ground cinnamon
½ tsp ground black pepper
Sea salt, to taste
1 cup (134 g) frozen peas
1 cup (41 g) finely chopped cilantro
In a large soup pot, heat the oil or the water over medium-high heat, and add the onion and red bell pepper. Cook until they begin to soften, approximately 7 minutes.
Add the serrano pepper and stir to combine. Cook for 5 minutes.
Add the potatoes, coconut milk and tomatoes, and bring to a boil.
Reduce the heat to a low simmer, and add the spices. Stir well to combine and simmer for 20 minutes.
Add the peas and stir to combine. Simmer for 10 minutes.
Add the cilantro and stir to combine.