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Curried Endive and Potato Soup
Immerse yourself in the unique fusion of the slightly bitter endive and the delightful creaminess of potatoes, all delicately intertwined with the warm, exotic essence of curry spices. This soup is a beautiful homage to the classic Belgian endive and potato soup, with a twist of Indian flavors. The culinary journey is further enhanced by the rich undertones of coconut milk and a flourish of fresh cilantro leaves, adding an exciting complexity to the dish. This is an inviting bowl of comfort that warms you up from the inside, perfect for cozy evenings.
Ingredients
- Fresh cilantro leaves
- a handful, for garnishing
- Salt and pepper
- to taste
- Coconut milk
- 400 ml can
- Vegetable broth
- 4 cups
- Endive
- 2, chopped
- Potatoes
- 2 large, peeled and diced
- Curry powder
- 2 tablespoons
- Garlic
- 2 cloves, minced
- Onion
- 1 large, chopped
- Olive oil
- 2 tablespoons
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic. Cook until the onion becomes translucent and the mixture is fragrant, this will take about 5 minutes.
- Stir in the curry powder, allowing it to toast for a minute. This helps to release the flavours of the spices.
- Add the diced potatoes and chopped endive to the pot. Mix them well to ensure they are fully coated with the curry mixture.
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.
- Using an immersion blender or a regular blender, puree the soup until it's smooth and creamy. If using a regular blender, remember to cool the soup slightly before blending and blend in batches if necessary.
- Stir in the coconut milk, enriching the soup with a rich, creamy texture. Season with salt and pepper to your taste. Warm the soup for a few more minutes until it's thoroughly heated.
- Serve your Curried Endive and Potato Soup hot, topped with a garnish of fresh cilantro leaves. The cilantro adds a refreshing touch that balances the warmth of the curry.
Tips
- For a vegan version, ensure that your vegetable broth is vegan.
- For a thicker soup, use more potatoes.
- If you prefer a spicier soup, add a diced red chili or a pinch of chili flakes along with the curry powder.
Dietary Information
Servings: 4-6 Dish Type: Soup Prep Time: 10 minutes Cook Time: 30 minutes Calories: 300 Fat: 20g Carbs: 25g Protein: 5g Sodium: 500mg Sugar: 5g
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