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 Curried Spinach and Potato Soup a special guest recipe from Chef Alan Roettinger Indian spices bring a spark of exotic flavor to any food they touch, even something as non-Indian as a soup like this one. The combination of spinach, potatoes, and almond milk in the soup creates a silky, savory delight. Curried Spinach and Potato Soup Makes 8 large servings or 16 small servings 2 tablespoons coconut oil 1⁄4 teaspoon whole cumin seeds 1 medium onion, finely diced 7 cloves garlic, minced 1 tablespoon peeled and grated fresh ginger 1 large tomato 1 tablespoon curry powder 1⁄2 teaspoon ground turmeric 1⁄2 teaspoon sea salt 2 medium russet potatoes, peeled and diced 1 1⁄2 pounds spinach, stemmed and chopped 3 cups no-salt-added vegetable broth or water 31⁄2 cups unsweetened almond milk 1⁄2 cup coarsely chopped fresh cilantro, lightly packed 1⁄4 cup freshly squeezed lime juice Put the oil and cumin seeds in a large pot over medium-high heat. Cook, stirring occasionally, until the seeds release their aroma, about 2 minutes. Add the onion, garlic, and ginger and stir well. Spread the mixture out to evenly coat the bottom of the pot. Decrease the heat to low, cover, and cook, stirring occasionally and spreading out the mixture again, for 20 minutes. If the mixture is sticking, add 1 tablespoon of water. Do not let the onion and garlic brown. Grate the tomato onto a plate and scrape it into the pot. Add the curry powder, turmeric, and salt and stir to combine. Cover and cook, stirring frequently, for 5 minutes. Add the potatoes and stir until evenly coated with the seasonings. Increase the heat to medium-high and cook, stirring constantly, for 2 minutes. If the mixture becomes dry and the potatoes begin to stick, add 2 to 3 tablespoons of water and stir. Add the spinach and stir until well combined. Cook, stirring frequently, for 4 minutes. Stir in the broth and bring to a boil. Decrease the heat to medium and cook, stirring occasionally, until the vegetables are tender, about 15 minutes. The liquid will reduce and the mixture should be very thick. Transfer about two-thirds of the mixture to a blender. Add the almond milk and process on high speed until smooth. Pour into the pot, add the cilantro and lime juice, and stir until well combined. Heat over medium heat, stirring frequently, until hot. Serve at once. Reproduced with permission from The Almond Milk Cookbook: Over 100 Delicious Recipes by Alan Roettinger, published by The Book Publishing Company. © 2015, Vegan Street |
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