Curried Potato And Pea Soup Food

POTATO AND PEA CURRY

Steps:

• Boil the potatoes in a pan of salted water for eight minutes until just tender, then drain well. Heat the oil in a heavy-based saucepan or karahi over a medium-high heat, add the potatoes and fry over a high heat for 5 minutes, or until just starting to colour. Add the turmeric and fry for 30 seconds. Remove from the heat.
• For the sauce, heat the oil in another pan over a medium-high heat. Add the bay leaves and fry for one minute, then add the asafoetida and stir. Add the onion and fry for five minutes; then add the garlic and ginger and fry for five minutes, or until softened and lightly golden-brown.
• Add the chilli powder, cumin, coriander, amchur, turmeric and salt and fry for one minute, then add the tomato passata, green chillies and 100ml/3½fl oz water and stir together. Add the fried potatoes, reduce the heat to medium, cover the pan and cook for 10 minutes, adding a splash of water if anything catches on the bottom of the pan.
• Add the peas and garam masala and cook uncovered for 3-4 minutes, or until the peas are cooked. Garnish with fresh coriander and serve.

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 SWEET POTATO, CARROT & RED LENTIL SOUP

Steps:

• Heat a large pot over medium heat and coat the bottom with a small amount of olive oil. Add in the diced onion, garlic, and a pinch of salt. Saute for a few minutes until onions start to soften. Next add in the diced sweet potato, carrots, and all the spices. Stir and let cook for a few minutes. Finally add in the red lentils and the water. Bring soup to a boil and then reduce to a simmer and simmer for about 30 minutes, until the carrots and sweet potato are fork tender.
• Let soup cool for a few minutes and then blend with an immersion blender or blend in batches in a blender or food processor.
• Heat before serving and top with a drizzle of coconut milk and cilantro leaves, if desired.

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.

CURRIED PEA SOUP WITH FRIZZED GINGER

Steps:

• Melt the butter in a large heavy-bottomed pot over medium-high heat. Add the onion, celery, and leek and season with salt and pepper. Saute the vegetables until they are softened but not browned, about 5 minutes. Add the curry powder, stir, and cook for 2 minutes more.
• Add the stock and herb sachet to the pot. Bring to a boil over high heat, then lower the heat and let simmer until the vegetables have completely softened, 10 to 12 minutes. Add the peas and simmer for an additional 10 minutes.
• Use tongs to remove and discard the herb sachet.
• Use an immersion blender to puree the soup in the pot, or puree it in batches in a standing blender, then return the soup to the pot over medium heat. Stir in the creme fraiche, being careful not to let the soup return to a boil. (If you like, reserve a few tablespoons of the creme fraiche to drizzle over each serving.)
• Divide soup among individual bowls and serve at once, topping each serving with a drizzle of creme fraiche, if desired, and a few pieces of frizzled ginger.
• Pour the oil into a heavy-bottomed stockpot or lobster pot. Add all the other ingredients and cook, stirring, over medium-low heat until the vegetables have all softened but not colored, about 15 minutes. Pour in 6 quarts water, raise the heat to high, and bring the water to a boil, then lower the heat and let the liquid simmer for 2 hours.
• Carefully strain the stock through a fine-meshed strainer set over a large bowl or pot, pressing down on the solids with a wooden spoon to extract as much liquid and flavor as possible. Let the stock cool, then refrigerate for up to 1 week or freeze in batches to be thawed and used as needed.
• Pour oil into a small pot and heat to 265 degrees F. Shave the ginger into a fine julienne using a Japanese mandoline, vegetable slicer, or very sharp thin-bladed knife. Adds the ginger crisps to the oil, frying them until crispy, about 1 minute; use a slotted spoon to remove them to a paper towel-lined plate to drain. Salt as soon as it hits the paper. These crisps can be held at room temperature for up to 2 hours.

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.

CURRIED CARROT AND SPLIT PEA SOUP

Steps:

• Bring the split peas to the boil and boil steadily for 10 minutes. Reduce the heat, cover and simmer gently for 30 minutes.
• Heat the oil in a pan, add the onion, garlic, ginger and chili and fry, stirring, for 10 minutes until evenly browned.
• Stir in the curry paste, carrots and potato and fry for a further 5 minutes.
• .Add the curried vegetable mixture to the split peas. Return to the boil, cover and simmer for a further 35 minutes until the vegetables and peas are tender.
• Transfer to a blender or food processor and work until fairly smooth. Return to the pan, season with salt and pepper to taste and heat through.
• Garnish with dollops of cream and chives.

CURRIED CARROT & SPLIT PEA SOUP

Steps:

• Drain the split peas, rinse well and place in a large saucepan with 1.5 liters (2½ pints) cold water. Bring to the boil and boil steadily for 10 minutes. Reduce the heat, cover and simmer gently for 30 minutes.
• Peel and chop the onion, garlic, carrots and potato. Halve, deseed and chop the chili. Heat the oil in a pan, add the onion, garlic, ginger and chili and fry, stirring, for 10 minutes until evenly browned. Stir in the curry paste, carrots and potato and fry for a further 5 minutes.
• Add the curried vegetable mixture to the split peas. Return to the boil, cover and simmer for a further 35 minutes until the vegetables and peas are tender. Transfer to a blender or food processor and work until fairly smooth. Return to the pan, season with salt and pepper to taste and heat through.
• Garnish with dollops of cream and chives.
• Serve immediately.

CURRIED POTATOES AND CHICKPEAS

Steps:

• Put the potatoes, 2 teaspoons salt and enough cold water to cover in a medium saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are almost tender, 3 to 6 minutes. Reserve 1 cup cooking water, then drain the potatoes.
• Melt the butter in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until golden, about 8 minutes. Stir in the curry powder and cayenne and cook, stirring, 30 seconds.
• Add the chickpeas, 1 cup fried onions and 1/2 cup reserved cooking water; cook, mashing the potatoes with a spoon, until heated through, about 3 minutes. Add more cooking water, if needed. Season with salt.
• Mix the yogurt, chopped cilantro, lime juice and 2 tablespoons water in a bowl. Divide the potato-chickpea mixture among bowls. Top with the yogurt sauce, the remaining 1 cup fried onions, the sliced jalapeno and cilantro leaves.

CHICKPEA & POTATO CURRY

Steps:

• In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker., Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours., Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.

PEA & NEW POTATO CURRY

Steps:

• To make your own pea stock: put leftover pea pods in a large saucepan with half bunch each mint, thyme and parsley. Add enough water to cover, and some salt and black peppercorns. Gently bring to the boil and simmer for 35 mins, then strain. Chill for up to five days or freeze for up to a month.
• Heat the oil in a large, deep frying pan. Add the onions and cook over a low heat for 10-15 mins until soft. Throw in the chillies, ginger and spices, and cook for a few mins. Stir in the potatoes and lime juice, coating in the spice mix.
• Add the yogurt, coriander stalks and the stock. Simmer slowly for 35-40 mins until the potatoes are soft and the sauce has reduced. Stir through the peas and cook for another 5 mins. Sprinkle over the coriander leaves, and serve with lime wedges and warm naan bread.

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.

CHICKPEA AND POTATO SOUP

Steps:

• Heat the oil, 3 turns of the pan, in a soup pot or Dutch oven over medium to medium-high heat. Add the potatoes, season with salt and pepper and lightly brown them, 5 to 6 minutes. Add the garlic and onions, and partially cover the pan to wilt the onions, 5 to 6 minutes more. Add the chickpeas, stock and 3 cups water, and bring to a low boil. Add the pasta and cook to al dente. Add the spinach, separating it with your fingers as you stir it in. Adjust the salt and pepper and serve the soup in shallow bowls topped with grated cheese.
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SWEET POTATO & PEA CURRY

Steps:

• Heat the curry paste in a large pan and stir in the onion. Cover and cook for 5 mins, stirring occasionally, until softened. Add the potatoes, stock and coconut milk to the pan and bring to the boil.
• Turn the heat down and simmer the curry for 20 mins until the potato has softened. Add the peas, bring back to the boil and simmer for 2 mins more. Season to taste and spoon the curry into bowls. Scatter over the coriander before you tuck in.

POTATO PEA CURRY

Steps:

• Cut the potatoes into 1/2-inch dice. To remove the excess starch, place the potatoes in a bowl and rinse with cold running water until the water runs clear. Drain well.
• Heat 1/4 cup clarified butter in a medium saucepan over medium-high heat. Saute the onions until they are brown. At the same time, heat the remaining clarified butter in a large skillet over medium heat. Fry the potatoes until they are golden and add sauteed onions.
• Add the garlic and ginger, and cook just long enough to release their aromas, about 2 to 3 minutes. Remove from the heat and add the cumin, turmeric, coriander, and pepper flakes. Return the pan to medium heat. Stir in the tomatoes, chicken stock or water, and salt.
• Simmer, uncovered, until the potatoes are soft, about 15 minutes. Add the remaining ingredients and cook until the peas are heated through. Adjust the seasonings and serve immediately.

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.

POTATO AND PEA CURRY

Steps:

• Heat oil in pan.
• Add onion and garlic, cook until onion is soft.
• Add potato and spices, cook another 2 minutes.
• Add tomatoes and water, bring to boil.
• Simmer for 20 minutes, stirring occasionally.
• When potato is tender, add peas. Cook until peas are hot.
• Stir yogurt and parsley or mint together in a separate bowl.
• Serve curry over rice with a dollop of cooling yogurt.

CURRIED KALE & CHICKPEA SOUP

Steps:

• Heat the oil in a large pan and fry the onion for 5 mins. Add the ginger and garlic, fry for 1 min more, then stir in the sweet potato, spices and chickpeas. Cook for another 5 mins, adding a little water if the spices stick to the pan.
• Pour in the coconut milk and 400ml of the stock, then bring to a simmer and cook for 8 mins. Season, then transfer a quarter of the soup to a blender and whizz until smooth. Pour in the reserved stock to loosen, if needed, then add back to the pan with the remaining soup. Stir in the kale and cook for 5 mins. Add the lime juice, then ladle into bowls and scatter over the chilli, if you like.

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 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 NEW POTATO & PEA SOUP

Steps:

• Sweat potatoes, onion, and garlic in butter in a large saucepan over medium heat; cook until translucent, about 5 minutes.
• Stir in flour and spices; saute for 30 seconds, stirring constantly.
• Add broth, milk, and sugar; bring to boil, reduce heat to low, cover, and simmer for 15 minutes or until potatoes are tender; stir occasionally.
• Stir in peas and cook, uncovered for 5 minutes.
• Garnish with plain yogurt and/or chopped fresh cilantro, if you wish.