• 1/4 c olive oil
  • 6 medium potatoes (diced)
  • 1 large onion (diced)
  • 6 c veggie broth
  • 1 tbsp whole black mustard seeds
  • 1 tbsp whole cumin seeds
  • 1/4-1/2 tsp ground cayenne pepper
  • 1 tsp sea salt
  • 15oz can of coconut milk
  • fresh ground black pepper to taste
Potato Coconut Soup

One day I was trying to figure out what to make with very limited ingredients. This soup was the result. It has somewhat of an exotic flavor. I borrowed the idea from a neo-Indian restaurant that I frequent.

Dice the potatoes and onions up fairly small like less than 1cm so they cook quickly. Don't bother peeling the potatoes, that's a waste of time. Just wash them well. Feel free to adjust the level of spicy a bit. I like just the hint of spice with the coconut flavor. You can crack this one out in 15-20 minutes if you are in a hurry.

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  1. Heat olive oil(not too hot, think sautee temperature) in your soup pot. Add seeds to the hot oil and stir around for 15 seconds.

  2. Add the diced onions and potatoes. Stir around for 5-10 minutes until some start to brown and they soften.

  3. Pour in the broth. 6 cups should be about right but potatoes don't grow in a soup like beans or rice so don't flood it in there. Bring to a boil then back off to a simmer for 5-10 minutes or until the potatoes seem pretty soft.

  4. Strain out the solid chunks and toss them in the blender with the coconut milk. You don't need to grab ALL of those chunks. I like it slightly chunky but totally opaque if that makes sense.

  5. Stir the blended mixture back into the soup pot. Add the cayenne pepper, salt & black pepper. If the soup is too thin, mix some cornstarch with 2oz of water and pour in a bit of that mixture to the soup, cook for another few minutes to activate the corn starch.

This recipe was last updated: 04-02-2009