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+ servings
3.5 from 2 votes
Bowl of Indian Potato Soup with Spoons on the Side
Slow Cooker Indian Curry Potato Soup with Cashew Cream
Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
 

This hearty Indian curry potato soup is made with curry spiced potatoes and peas in a rich tomato broth, simmered all day in the slow cooker.

Course: Soup
Cuisine: American, Indian
Servings: 6
Author: Alissa
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
  1. 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.
  2. Transfer about half of mixture to food processor, working in batches if necessary, and process until smooth. Return to slow cooker.
  3. Add peas and cook another 15 minutes, until peas are hot.
  4. Top with cashew cream and fresh cilantro.
To Make the Cashew Cream
  1. 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.