Recipe: Spiced Potato Soup

by Carrinicole

I crave a hearty soup on cloudy days. This soup is so easy to make, a perfect weeknight meal.

The Indian spices pack heat and flavor with few healthy ingredients.

Spiced Potato Soup

I crave a hearty soup on cloudy days. This soup is so easy to make, a perfect weeknight meal. The… Healthy Recipes Healthy, Vegetarian Indian Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • Soup
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled, cut in ½” slices
  • 3 celery stalks, cut in ½” slices
  • 1.5 lb (around 5) red potatoes, cut in 1” chunks
  • Salt
  • 1 teaspoon powdered turmeric
  • 1 tablespoon freshly grated ginger
  • ¼ teaspoon cayenne pepper
  • 2 cups chicken broth
  • 4 cups water
  • Lime wedges, for garnish
  • Tarika
  • 2 tablespoons ghee (or neutral oil)
  • 4 garlic cloves, minced
  • ½ teaspoon powdered cumin
  • ¼ teaspoon allspice
  • ¼ jalapeno, spine & seeds removed, diced


  1. Melt butter in heavy pot on medium/high. Add onions and a pinch of salt. Cook, stirring, until softened – around 8 minutes. Add carrots and celery. Cook 5 min.
  2. Add ginger, turmeric, cayenne pepper. Stir to coat (1 min). Add potatoes, stir to coat (1 min). Add broth and water. Bring to a boil, then reduce heat to brisk simmer. Add heavy pinch of salt. Cook until potatoes can be easily stabbed with a fork, around 15 minutes.
  3. Use fork to smash around 5-7 potato chunks (this thickens the soup and gives it body). Cook for 5 more minutes. Turn off heat.
  4. Make tarka: heat ghee in small skillet on medium. Turn down to low, add garlic, cumin, allspice, jalapeno. Cook, stirring, around 2 min. Stir into soup.
  5. Serve with lime wedges.


This recipe makes a SPICY soup. If you’re sensitive to heat, reduce the cayenne pepper, and use a different green pepper for the tarka than jalapeno.

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