Potato soup has a reputation for being simple, but that’s part of its charm — and with a few warm spices, it becomes much more than basic comfort food. A little turmeric and cumin bring color and gentle earthiness, turning familiar ingredients into a cozy, fragrant bowl.

My version comes together easily with everyday staples, making it a reliable choice for days when you want something warm, easy and nourishing without much effort.

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Potato Soup with Turmeric and Cumin

A simple, comforting potato soup infused with warm Indian spices — perfect for colder days or when you want something nourishing with a twist.

Prep Time15

Cook Time25

Course: Main Course

Servings:

Calories: 214kcal

Ingredients

30 ml oil or ghee 2 tablespoons
150 g onion finely chopped (1 medium)
6 g garlic minced (2 cloves)
3 g ground turmeric 1 teaspoon
3 g ground cumin 1 teaspoon
1 g ground black pepper ½ teaspoon
700 g potatoes peeled and diced (3–4 medium)
120 g carrots diced (optional) (1 small)
960 ml vegetable stock or broth
Salt to taste
60 ml heavy cream or coconut milk ¼ cup, optional
10 g fresh herbs chopped for garnish such as cilantro or parsley (2 tablespoons)

US Customary - Metric

Instructions

Sauté aromatics: In a large pot, heat oil or ghee over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
Add spices: Stir in turmeric, cumin, and black pepper. Let cook for about 30 seconds to release their aroma.
Cook the vegetables: Add the potatoes (and carrot, if using). Stir to coat everything in the spice mixture.
Add broth and simmer: Pour in the vegetable broth and bring to a boil. Reduce heat and simmer gently for 20–25 minutes, or until the potatoes are soft.
Blend: Use an immersion blender to partially or fully puree the soup, depending on your texture preference. You can also blend just half of it for a mix of creamy and chunky.
Season and finish: Taste and adjust salt. For extra richness, stir in a splash of cream or coconut milk just before serving.
Serve: Ladle into bowls and top with chopped herbs. Serve with crusty bread or roti.

Notes

If you prefer a smoother soup, blend it completely until velvety. For more texture, leave some chunks.
The carrot is optional but adds a little sweetness and color.
Ghee gives a richer, more traditional flavor, but any neutral oil works fine.
Freshly ground black pepper is worth it here—it adds a nice lift to the earthy spices.
The soup thickens as it sits. If reheating, you can loosen it with a bit more broth or water.

Recipe Twist Ideas:

Add lentils: Stir in ½ cup of red lentils when you add the potatoes for extra protein and creaminess.
Make it spicy: Add a pinch of cayenne or a chopped green chili with the onions.
Brighten it up: Squeeze in a little lemon juice just before serving to balance the richness.
Use sweet potatoes: Swap some or all of the regular potatoes for sweet potatoes to get a sweeter, deeper flavor.
Top it off: Sprinkle roasted cumin seeds or crispy fried onions on top for more texture.
Creamy vegan: Stir in coconut milk instead of cream for a dairy-free option with a subtle sweetness.

Nutrition

FAQs

Can I make this soup ahead of time?
Yes. This soup keeps well for 2–3 days in the refrigerator. It will thicken as it cools; just add a splash of water or broth when reheating to loosen the texture.

Can I freeze it?
You can, but soups with potatoes can become a little grainy after freezing. If freezing, blend fully for a smoother texture and freeze without added cream or coconut milk. Add the richness after thawing and reheating.

Do I need a blender?
An immersion blender is easiest, but you can blend part of the soup in a regular blender. Or skip blending entirely if you prefer a chunky style — the potatoes will soften naturally.

Can I make it vegan?
Yes. Use oil instead of ghee and stir in coconut milk instead of cream. Vegetable broth keeps it fully plant-based.

What kind of potatoes work best?
Starchy potatoes like Russet or Maris Piper give a creamier texture. Waxy potatoes like Yukon Gold also work and hold shape better if you want more texture.

How do I make the soup richer?
A splash of cream, coconut milk, or a knob of ghee at the end will make it more velvety. For a lighter soup, skip these additions.

How do I adjust the spice level?
Turmeric and cumin are mild. If you want heat, add a pinch of cayenne, red chili powder, or one chopped green chili when sautéing the onions.

Troubleshooting

Soup is too thick
Add warm broth or water a little at a time and stir until it reaches your preferred consistency.

Soup tastes flat
Salt may need adjusting. A squeeze of lemon or a pinch of black pepper at the end can brighten the flavor.

Spices taste raw or sharp
They need to be bloomed longer in the oil before adding the vegetables. Cook turmeric and cumin for at least 30 seconds to release aroma.

Soup turned grainy
Over-blending potatoes can make them gluey or grainy. Blend only part of the soup or pulse briefly for a smoother finish.

Soup lacks body
Add a handful of red lentils while simmering or blend a few extra potato pieces into the broth for more thickness.

Color is dull
Turmeric varies in color intensity. Blooming it properly and using good-quality turmeric will give a brighter golden tone.

This potato soup pairs really well with jowar roti or bhatura — I love serving it that way when I want something warm and filling.

Potato Soup with Turmeric and Cumin (A Warm Indian Twist on a Classic)