Curried Potato Soup
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- 2 tbsp coconut oil
- 1 tomato; cut in half
- 2 tbsp lemon juice
- 1 onion; cut into thin wedges
- 2 tsp curry powder
- 1 1/2 c water
- 3 c tomato juice
- 1 can coconut milk
- 2 lb potatoes; diced & pre-boiled
- 1 c chick peas
1)Heat oil oven over medium heat. Swirl to coat pan, then add onion and sauté until soft and lightly browned, 2 to 3 minutes.
2)Add curry powder and stir until fragrant, about 30 seconds. Add water, juice and coconut milk. Stir to blend. Bring to simmer, reduce heat and simmer 5 minutes.
3)Add potatoes, tomato and lemon juice. Simmer 5 minutes over medium heat. Add chick peas and heat through.