1 cup fresh vegetables (150 g), of choice, for garnish
1 tablespoon fresh herbs, of choice, for garnish
Nutrition Info
Calories 574
Fat 38g
Carbs 54g
Fiber 9g
Sugar 20g
Protein 9g
How to Make It
1. Step
Heat the vegetable oil in a large pot over medium-high heat. Add the onion, ginger, garlic, salt, and pepper and cook for about 3 minutes, until the onions begin to soften and become aromatic.
2. Step
Add the brown sugar, turmeric, and curry paste and stir to coat the aromatics. Cook until the mixture is fragrant and begins to simmer, about 5 minutes.
3. Step
Add the potatoes and coconut milk. Stir to combine and bring to a boil. Once boiling, cover, reduce the heat to low and simmer until the potatoes are tender, about 20 minutes. Remove from the heat.
4. Step
Ladle the soup into bowls and garnish with whatever vegetables and herbs you have on hand.
