Easy Curried Potato Soup

I love making this easy homemade soup for lunch or supper. It requires just a few pantry staples--potatoes, onions, canned tomatoes, broth and one apple. It’s also ready to serve in less than half an hour. Nevertheless, it's both savory and satisfying. Serve it with hot bread or a grilled cheese sandwich for a more substantial meal.

This recipe is adapted from one the "quick" chapter of the revised edition of Skinny Soups, which Ruth Glick and I coauthored. For Amazon reviews of this popular book, click here.

1 tablespoon butter
1 large onion, coarsely chopped
1 tablespoon peeled and minced fresh ginger root
1 teaspoon caraway or cumin seeds
2 large garlic cloves, minced
4 cups coarsely cubed peeled baking potatoes (2 very large)
1 medium-sized Golden Delicious or other sweet apple, peeled, cored and diced
4 cups fat-free, reduced-sodium chicken broth
2 1/2 to 3 1/2 teaspoons mild or medium-hot curry powder, or more to taste
3/4 teaspoon ground allspice or 1/2 teaspoon ground cardamom
1-14 1/2-ounce can chopped diced tomatoes or tomatoes with green chilies
1/4 to 1/2 teaspoon salt, or to taste
Roasted cashews or peanuts for garnish

In a 4-quart pot over medium-high heat, combine the butter, onion, ginger and caraway seeds. Cook, stirring frequently, until the onion begins to brown, about 5 minutes. Add the garlic and cook 1 minute longer. Stir in the potatoes, apple, broth, curry powder and allspice. Bring mixture to a boil. Adjust heat so it simmers briskly, and cook until potatoes are tender when tested with a fork, 6 to 8 minutes longer.

Using a 2-cup measure, scoop up a generous 2 cups potato mixture; transfer to a food processor. Process until smooth. Return puree to pot, along with the tomatoes. Simmer until flavors are well blended, about 5 minutes longer. Stir in salt, to taste, and serve, garnished with cashews, if desired.


Makes 4 or 5 servings.