I was going for aloo mutter soup. I’m not really sure if aloo mutter soup is really a thing. Aloo mutter certainly is – it’s that highly addictive and spicy pea and potato curry you get at Indian restaurants. A couple of weeks ago it got cold and I decided it was time to create some aloo mutter for the blog. Then I remembered I’d been brainstorming for a new twist on potato soup. This Indian curry potato soup was born.
Now, about this soup…it’s almost not soup. Soup that’s almost not soup is the best kind of soup. By “almost not soup” I mean it’s quite thick and hearty, as you can probably see from the photos. Maybe bordering on stew, but I think aloo mutter technically is a stew, and we’ve got to differentiate somehow. By day two you can call it stew, as it’s one of those soups that thickens up overnight. It’s like getting two different dishes out of one recipe! If nothing else, you can definitely classify this as a meal, as in not a dainty little appetizer soup.
The basic recipe for this is pretty similar to that for basic aloo mutter. The only real difference is more broth and a bit of blending. Oh, and the slow cooker, though if you wanted to make this on the stovetop you could just let everything simmer on low heat until the potatoes are soft. Throw it all in a vessel and wait for soup. Immerse yourself in scrumptious curry fumes as your appetite grows, all day long. I think this is my new favorite way to cook.
Slow Cooker Indian Curry Potato Soup with Cashew Cream
For the Curry Potato Soup
- 4 cups vegetable broth
- 2 1/2 lbs. russet potatoes about 3 medium, peeled and cut into 1 inch cubes
- 1 onion chopped
- 3 garlic cloves minced
- 1/2 tbsp. fresh grated ginger
- 1-14 oz. can diced tomatoes
- 1/4 cup tomato paste
- 2 tsp. Asian chili paste
- 1 tbsp. garam masala
- 1/2 tbsp. cumin
- 1/2 tsp. turmeric
- 1/2 tsp. ground coriander
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 2 cups frozen peas
- 1/4 cup fresh cilantro
For the Cashew Cream
- 1/2 cup raw cashews soaked in water 4-8 hours and drained
- 1 tbsp. lemon juice
- 1/2 cup water
Make the Aloo Mutter Soup
Place broth, potatoes, onion, garlic, ginger, tomatoes, tomato paste, chili paste, garam masala, cumin, turmeric, coriander, salt and pepper in slow cooker. Stir a few times to completely mix ingredients. Cover and cook 6-8 hours on low setting or 3-4 hours on high setting, until potatoes are tender.
Transfer about half of mixture to food processor, working in batches if necessary, and process until smooth. Return to slow cooker.
Add peas and cook another 15 minutes, until peas are hot.
Top with cashew cream and fresh cilantro.
To Make the Cashew Cream
Place cashews and lemon juice into food processor and blend to a thick paste. Add water, a bit at a time, until desired consistency is reached. Blend until completely smooth.
For a quicker version of this soup, simply simmer on the stovetop until potatoes are tender. Otherwise, follow the recipe as instructed.