Potato Tomato Vindaloo Soup

This potato tomato vindaloo soup was inspired from a homemade grocery store soup. It’s a hearty and warming Indian soup with a spicy kick. While it does contain a lot of different spices, feel free to play around with what you have on hand. If you don’t like too much heat, just omit the jalapeno or cut down on the red pepper flakes. One thing I would keep in for sure though is the cilantro. It adds a lot.

Potato Tomato Vindaloo Soup

Makes about 8 bowls – Great as leftovers

Ingredients

• 1 large yellow onion, diced
• 4-5 garlic cloves, finely diced
• 3 large sweet potatoes, roughly cubed, I leave the skins on organic potatoes
• 6 regular-sized red potatoes, roughly cubed
• 28oz can crushed tomatoes, ideally free of citric acid as it can irritate the gut lining if we repeatedly have it – it’s not the tomatoes’ fault, it’s what’s usually with the tomatoes
• 1 inch ginger chunk, peeled and grated
• 1 jalapeno, finely diced
• 1 TBSP coriander
• 1 TBSP cumin
• 1 TBSP curry powder
• 1 TBSP paprika, chili powder can be a swap need be, but start with 2 tsp as it has more depth, paprika is brighter
• 1/2 tsp mustard powder
• 1/2 tsp red chili flakes
• 1/4 tsp turmeric powder
• 1/8 tsp clove and/or cinnamon, I use clove
• bag of frozen peas
• 1 lemon, juiced
• salt & ground pepper to taste
• 1 cup cilantro, leaves only
• optional, 1 tsp coconut sugar or a small bit of raw honey if you want it sweeter
• garnish with a few cilantro leaves on top if desired

Method

I prefer to chop & add as I go instead of having everything ready ahead of time. It saves time.

1. Sauté the onion and garlic in a little bit of water. I keep it on low so I can chop the sweet potatoes while they are sautéing and just give it a stir here and there. Once sautéed, add in the sweet potatoes with 2 cups of water and the can of crushed tomatoes. Turn the heat up to medium.
2. Now chop your red potatoes and add those in. Add in 3 more cups of water and cover over medium heat.
3. Grate your ginger and finely chop the jalapeno. Add those in.
4. Add in all of the spices – coriander to clove above. Give it a really good stir and cover it. Bring it to a good boil for about 2 minutes and then lower the heat to one or two notches below medium, depending on your stovetop. Cook covered for about 40 minutes.
5. Now stir in the frozen peas, lemon juice, salt & pepper, and cook covered for about 20 more minutes. You can also add in the cilantro here or stir it in at the end. I add it here.
6. Taste and adjust seasonings as desired. If you want a touch of sweetness, stir in the optional coconut sugar or honey. Continue to simmer on low-medium heat a bit longer or grab a warm bowl now. I do both. I grab a bowl and let the rest simmer (cover off this time) a bit longer to bring out the flavor a tad more. ENJOY! Video Below

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Potato Tomato Vindaloo Soup

It's a hearty and warming Indian-like soup with a spicy kick. While it does contain a lot of different spices, feel free to play around with what you have on hand. If you don't like too much heat, just omit the jalapeno or cut down on the red pepper flakes. One thing I would keep in for sure though is the cilantro. It adds a lot.

Print Recipe Pin Recipe

Total Time 1 hour hr 20 minutes mins

Servings: 8 bowls

Course: Main Course

Cuisine: Indian

Ingredients Method Notes

Ingredients

  

• 1 large yellow onion diced
• 5 garlic cloves finely diced
• 3 medium to large sweet potatoes roughly cubed, I leave the skins on organic potatoes
• 3 extra large red potatoes or 6 regular-sized red potatoes roughly cubed
• 28 oz can crushed tomatoes ideally free of citric acid as it can irritate the gut lining if we repeatedly have it – it’s not the tomatoes’ fault, it’s what’s usually with the tomatoes
• 2 inch ginger chunk peeled and grated
• 1 jalapeno finely diced
• 1 TBSP coriander
• 1 TBSP cumin
• 1 TBSP curry powder
• 1 TBSP paprika chili powder can be a swap need be, but start with 2 tsp as it has more depth, paprika is brighter
• 1/2 tsp mustard powder
• 1/2 tsp red chili flakes
• 1/4 tsp turmeric powder
• small dash of clove and/or cinnamon – like 1/8 tsp
• bag of frozen peas
• 1 lemon juiced
• salt & ground pepper to taste
• 1 cup cilantro leaves only
• optional 1 tsp coconut sugar or a small bit of raw honey if you want it sweeter
• garnish with a few cilantro leaves on top

Method

 

1. Sauté the onion and garlic in a little bit of water. I keep it on low so I can chop the sweet potatoes while they are sautéing and just give it a stir here and there. Once sautéed, add in the sweet potatoes with 2 cups of water and the can of crushed tomatoes. Turn the heat up to medium.
2. Now chop your red potatoes and add those in. Add in 2 more cups of water and cover over medium heat.
3. Grate your ginger and finely chop the jalapeno. Add those in.
4. Add in all of the spices – coriander to clove above. Give it a really good stir and cover it. Bring it to a good boil for about 2 minutes and then lower the heat to one or two notches below medium, depending on your stovetop. Cook covered for about 40 minutes.
5. Now stir in the frozen peas, lemon juice, salt and pepper and cook covered for about 20 more minutes. You can also add in the cilantro here or stir it in at the end. I add it here.
6. Taste and adjust seasonings as desired. If you want a touch of sweetness, stir in the optional coconut sugar or honey. You can continue to simmer on low-medium heat a bit longer or grab a bowl now. ENJOY!

Notes

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