Curried Potato And Pea Soup Recipes

CURRIED POTATO AND CHICKPEA SOUP

Steps:

• Heat oil in a large pot over medium heat; stir in onions. Cook and stir until the onions has softened and turned translucent, about 5 minutes.
• Stir in curry powder, cumin, turmeric, and coriander, adding water as needed so nothing sticks to the bottom. Add vegetable broth, sweet potatoes, white potatoes, and chickpeas. Bring to a boil, then reduce heat and cook until potatoes are soft enough to blend, about 20 minutes.
• Blend soup with an immersion blender until desired consistency. Season with salt and pepper.

CURRIED SPLIT PEA SOUP

Steps:

• Place the butter into a large (4 to 6-quart) saucepan over medium-low heat. Once melted, add the onion and a generous pinch of salt and sweat for 2 to 3 minutes. Add the garlic and continue to sweat for an additional 1 to 2 minutes, making certain not to allow onions or garlic to brown.
• Add the peas, chicken broth and curry powder. Increase heat to high and bring to a boil. Reduce heat to low, cover and cook at a simmer until the peas are tender and not holding their shape any longer, approximately 45 to 50 minutes. Taste and adjust seasoning as needed. Using care and a stick blender, puree the soup until the desired consistency. Watch out for hot splatters.

EASY-PEASY POTATO CURRY RECIPE BY TASTY

Steps:

• Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
• Add the garlic and saute for about 2 minutes, until fragrant.
• Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
• Add the potatoes and mix well until well-coated in spices.
• Add the chickpeas and stir to incorporate.
• Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
• Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
• Serve with cooked rice and naan and garnish with fresh cilantro.
• Enjoy!

PEA AND POTATO CURRY

Steps:

• Heat a 4-quart heavy-bottomed pot over medium heat. Toast coriander, fennel, and mustard seeds until fragrant, about 1 minute. Transfer to a spice grinder and process until finely ground. (You can also crush the seeds with the side of a chef's knife.)
• Heat oil in the pot. Add ground seeds, cinnamon, chili, garlic, onion, ginger, and curry leaves (if using). Cook, stirring occasionally, until onions are soft, 6 to 8 minutes.
• Add tomatoes and bring to a boil, then simmer, stirring occasionally, until slightly thickened, about 15 minutes.
• Add potatoes and 2 cups of water. Simmer, partially covered, until potatoes are tender, about 35 minutes.
• Add peas and cook until tender, about 12 minutes.
• Season with salt. Stir in yogurt. Remove cinnamon stick before serving.

CURRY SPLIT PEA SOUP

Steps:

• In a large soup pot over medium heat, heat the olive oil, and stir in the lemon juice, garlic, carrots, onions, and celery. Cook and stir until the carrots become soft enough to break apart with a fork, about 20 minutes. Transfer the vegetables and their juices into a bowl, and refrigerate. Once slightly cool, place them into a blender, and blend until the mixture forms a smooth puree.
• Pour the water into the soup pot, and stir in the chicken bouillon cubes until they dissolve. Pour in the vegetable puree, and bring the mixture to a boil over medium heat. Stir in split peas, Italian seasoning, cumin, salt, black pepper, cayenne pepper, and curry powder. Reduce heat to medium-low, and cook until the peas soften and break down into a thick soup, at least 45 minutes.

CURRIED POTATO AND PEA SOUP

Steps:

• Saute potatoes, onion, and garlic in butter in a large saucepan over medium heat until onion is translucent, about 5 minutes.
• Stir in flour and spices; saute for about 30 seconds.
• Add the broth, milk, and sugar. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes. Stir occasionally.
• Stir in the peas and cook uncovered for 5 minutes.
• Season with lime juice and salt.
• Garnish with a dollop of yogurt and cilantro.

CHILLED CURRIED PEA SOUP

Steps:

• Combine the onion, curry powder and oil in a two-and-one-half-quart souffle dish or casserole with a tightly fitting lid. Cover and cook at 100 percent power in a 650- to 700-watt oven for three minutes.
• Remove and uncover. Stir in the peas and broth. Cover and cook at 100 percent power for five minutes.
• Remove and uncover. Pass through a food mill fitted with a fine blade to remove the skins. Discard the pulp, transfer the soup to a blender or food processor and puree until smooth. Return the soup to the souffle dish and refrigerate at least an hour, until chilled.
• Just before serving, stir in the yogurt and lime juice. Season with salt and pepper.

CURRIED POTATO AND PEA SALAD

Steps:

• Scrub the potatoes. Put them in a large pot and add enough lightly salted water to cover them by 2 inches. Bring the water to a rolling boil and add 1 teaspoon of the salt. Cook until the potatoes are tender, about 15 minutes. Drain and cool to room temperature. Chop into bite-size pieces, place them in a large bowl and add the peas.
• In a small bowl, combine mayonnaise, sour cream, garlic, curry powder, cumin, vinegar, Worcestershire sauce, the remaining 1 teaspoon of salt and the pepper. Whisk until smooth. Pour over potatoes and peas, add scallions and toss gently to combine well. Cover and chill until shortly before serving time.

CURRIED PEA SOUP

Steps:

• Melt butter in heavy large saucepan over medium-high heat. Add 1 onion and sauté until tender, about 10 minutes. Add curry and stir 30 seconds. Add 4 cups broth and peas and bring to boil. Reduce heat; simmer until peas are very tender, about 15 minutes. Season with salt and pepper. Puree in blender in batches. Thin with more broth if desired. (Can be made 1 day ahead. Cover; chill.)
• Mix yogurt, cilantro and red onion in small bowl. Cover; chill up to 2 hours.
• Rewarm soup, stirring often. Serve with dollop of yogurt mixture.

CURRIED PEA SOUP

Steps:

• Melt butter in heavy large saucepan over medium-high heat.
• Add 1 onion and sauté until tender, about 10 minutes.
• Add curry and stir 30 seconds.
• Add 4 cups broth and peas and bring to boil.
• Reduce heat; simmer until peas are very tender, about 15 minutes.
• Season with salt and pepper.
• Puree in blender in batches.
• Thin with more broth if desired.
• Mix yogurt, cilantro and red onion in small bowl.
• Cover; chill up to 2 hours.
• Rewarm soup, stirring often.
• Serve with dollop of yogurt mixture.

CURRIED PEA SOUP

Steps:

• In a large saucepan, bring the water, bouillon, garlic, curry powder, salt, pepper and mint to a boil. Stir in peas and celery. Return to a boil. Reduce heat; cover and simmer for 6-8 minutes or until peas and celery are tender. Cool slightly. , Place pea mixture and milk in a blender; cover and process until blended. Return to saucepan. Stir in cream; heat through (do not boil). Stir in lemon juice. Garnish with fresh mint if desired.

CURRIED POTATO LEEK SOUP RECIPE BY TASTY

Steps:

• Melt the butter in a large pot over medium-high heat. When the butter is foaming, add the leeks, carrots, and garlic and cook, stirring frequently, until softened, 6-7 minutes. Transfer half of the sautéed vegetables to a small bowl.
• Add the potatoes, turmeric, curry powder, and chicken broth to the pot with the remaining vegetables. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 8-10 minutes, or until the potatoes are tender.
• Transfer the soup to a standing blender or (use an immersion blender directly in the pot) and purée until smooth (work in batches if necessary and let cool slightly before blending the liquid). Return the soup to the pot.
• Stir in the Campbell's® Cream of Chicken Soup and bring to a boil.
• Remove the pot from the heat and stir in the reserved vegetables and half of the parsley. Season with salt and pepper to taste.
• Ladle the soup into bowls and garnish with the remaining parsley.
• Enjoy!

CURRIED HAM & SPLIT PEA SOUP

Steps:

• In a skillet, heat butter over medium heat. Add onion; cook and stir 3-4 minutes or until tender. Add garlic and curry powder; cook 1 minute longer., Transfer to a 4- or 5-qt. slow cooker. Add remaining ingredients. Cook, covered, on low 7-9 hours or until peas are tender. Stir before serving. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.