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
Ingredients
For the Curry Potato Soup
- 4 cups vegetable broth
- 2 ½ lbs. russet potatoes about 3 medium, peeled and cut into 1 inch cubes
- 1 onion chopped
- 3 garlic cloves minced
- ½ tbsp. fresh grated ginger
- 1-14 oz. can diced tomatoes
- ¼ cup tomato paste
- 2 tsp. Asian chili paste
- 1 tbsp. garam masala
- ½ tbsp. cumin
- ½ tsp. turmeric
- ½ tsp. ground coriander
- ½ tsp. salt
- ½ tsp. black pepper
- 2 cups frozen peas
- ¼ cup fresh cilantro
For the Cashew Cream
- ½ cup raw cashews soaked in water 4-8 hours and drained
- 1 tbsp. lemon juice
- ½ cup water
Instructions
Make the Aloo Mutter Soup
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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.
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Transfer about half of mixture to food processor, working in batches if necessary, and process until smooth. Return to slow cooker.
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Add peas and cook another 15 minutes, until peas are hot.
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Top with cashew cream and fresh cilantro.
To Make the Cashew Cream
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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.
Recipe Notes
For a quicker version of this soup, simply simmer on the stovetop until potatoes are tender. Otherwise, follow the recipe as instructed.
This is absolutely my kind of winter meal, Alissa! Pinning for an evening soon, yum!
There's nothing quite like a spicy Indian meal when it's chilly out. Thank you and enjoy!! :)
I added some dry chickpeas and lentils to this. I also left out the tomato paste (because I didn't have any). I put my crockpot on low for about 8 hours and it still needed to cook more, so I finished it off for 2 hours on high. The consistency is great, having said that it's a tad too spicy for me (not hot spicy, but too much spices). Next time I'll leave out some of the Garam Masala. Also keep in mind the flavor of the vegetable broth you use. Mine was a little tomato tasting, and I think things might have gotten overly acidic.
Overall - super easy crock pot dish that tastes great over jasmine rice :)
You were absolutely correct to omit tomato paste. I would also reduce the garam masala.Too tart and too spicy for my family.
I agree that this is way too spicy - strong spices more than strong heat - and I generally love very spicy Indian food. I have a hard time believing the amount of garam masala listed is accurate. Maybe it's supposed to be a teaspoon instead of tablespoon? I ended up having to add a bunch of tofutti sour cream I had on hand as well as about 3 tbsp of sugar to cut the spice a bit as well as serving it over rice more like a sauce rather than a soup as originally planned. It was edible, but I have too many other good Indian recipes I can go to, so I won't be making this again. Normally, the recipes here are fantastic, so this was a surprising disappointment.
Fantástica recetas 2 ×1. Genial! ! !
Me apasiona la comida asiático, pero es un gran error pensar que es mejor tomarla solo cuando hace frio. El comerla con calor es ideal porque nivela la temperatura interior con la exterior del cuerpo y entonces casi no sientes el gran calor. Los beduinos cruzan el desierto bebiendo té muy caliente y comidas picantes y es por el efecto nivelador que tiene. Gracias y que tengas una buena semana. Besitos
So is the garam marsala correct amount or incorrect? I want to make this tomorrow but based on the comments sounds like too many spices. Can you respond please? I can't wait to try.
It's how much I used when I developed the recipe and I was happy with it at the time, but it's a pretty old recipe so I can't say for sure if it will turn out super spicy. I'd recommend starting with less, taste-testing the soup when it's almost done, then adding more if needed.