Warm up your winter with a bowl of hearty coconut potato curry soup! This deliciously creamy and fragrant soup combines the comforting textures of tender potatoes with the rich flavours of coconut milk and aromatic spices. Not only is it incredibly satisfying, but it’s also a healthy option that’s packed with nutrients. Recipe compliments of Rhodes Quality.

Serves: 4-6 | Prep time: 10 minutes | Cooking times: 30 minutes

Ingredients

• 15 ml (1 Tbsp) sunflower oil
• 1 x onion, finely chopped
• 2 x garlic cloves, crushed
• 5 ml (1 tsp) grated fresh ginger
• 5 ml (1 tsp) ground turmeric
• 500 g potatoes, peeled and evenly cubed
• salt and freshly cracked black pepper
• 500 ml (2 cups) vegetable stock
• 2 x 410 g can Rhodes Quality Vegetarian Curry Veggie Bowl
• 1 x 165 ml can of coconut cream
• To serve: red chilli flakes, chopped fresh coriander, fresh bread, croutons

Method

1. Heat the oil in a large saucepan.
2. Add the onion and cook over medium heat until softened but not browned.
3. Add the garlic, ginger, and turmeric, and fry for a few minutes.
4. Add the potato cubes and toss to mix.
5. Pour in the vegetable stock and bring to the boil.
6. Add salt to taste, reduce the heat and simmer until the potatoes are tender.
7. Add the Rhodes Quality Vegetarian Curry Veggie Bowl and stir.
8. Pour in the coconut cream.
9. Bring the soup to the heat.
10. Season to taste.
11. Garnish with red chilli flakes, chopped fresh coriander and croutons.
12. Serve with fresh bread.