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Creamy Curry Potato Soup

Potato soup has never been so good. This recipe packs a lot of flavor into one bowl, and you'll definitely be going up for seconds. Creamy and warming from a unique combination of spices, easy to make in just one pot, and it's vegan!
Course Main Course, Soup
Cuisine American
Keyword easy, soup, vegan
Prep Time - 15 minutes
Cook Time - 20 minutes
Total Time - 35 minutes
Servings - 8 servings


  • 3 tablespoons butter (I used Earth Balance)
  • 2 large bay leaves
  • 2 tablespoon curry powder, yellow (see blog for homemade blend)
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon freshly grated ginger (or 2 tsp dried ground ginger)
  • 4 stalks celery, chopped
  • 1 small yellow onion, diced (about 1 cup)
  • 6 cloves garlic
  • 4 large russet potatoes, chopped (about 6 cups)
  • 4 cups veggie stock (low/no sodium)
  • 4 cups water
  • 13.5 ounces full fat canned coconut milk
  • 1 teaspoon liquid smoke
  • 1 teaspoon dried thyme


  • Scrub and rinse the potatoes to remove any dirt. Chop them into 1/2"x1/2" cubes with the skin on. These will be pureed so don't worry about perfection. (See notes for optional roasting step)
  • Measure out all ingredients prior to cooking, because the cooking times are rather quick and you don't want to scorch or burn your ingredients.
  • In a large pot melt the butter over medium-high heat. Once it is melted and simmering, add the bay leaves and cook for 30 seconds. Add in the curry powder, cumin, salt, and black pepper. Cook while stirring for 30 seconds.
  • Stir in the grated ginger, celery, onion, and garlic. Cook for 3-5 minutes. Occasionally stir to avoid scorching. The onions should be soft and translucent and starting to brown. If anything is sticking to the bottom of your pot or looks like it's cooking too fast add a few tablespoons of water.
  • Stir in the potato chunks to coat in the spices and cooked ingredients. Allow to cook for 3 minutes while occasionally stirring. Pour in the vegetable stock and water. Bring to a boil, reduce to medium low heat, cover, and cook for 15 minutes. The potatoes should be soft enough to be pierced by a fork.
  • Remove bay leaves then add the coconut milk and liquid smoke. Stir and bring to heat so that there are bubbles forming around the edge of the pot. Blend using an immersion blender or transfer in stages to an upright blender. Follow manufacturers directions on blending hot liquids if using an upright blender. Stir in the dried thyme and allow the soup to sit for 5-10 minutes before serving. Season with more salt and pepper as needed.


This recipe is great as it is written; however, to bring it up another notch you can roast the potato cubes before boiling them. Roasting adds a little more complexity to the flavor because the outermost starches on the potato caramelize. I use my airfryer for this optional step. 370F for 10 minutes is all it takes.