Potato soup often gets overlooked as something too plain, but it doesn’t have to be. A little turmeric and cumin turn it into a golden, fragrant bowl that feels both comforting and a bit unexpected. My version is simple to make and comes together with everyday ingredients, but the warm spices give it a fresh twist that’s perfect for days when you want something easy and nourishing.

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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

600 g potatoes peeled and diced
1 medium onion chopped
2 cloves garlic minced
1 teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon freshly ground black pepper
1 small carrot chopped (optional, for sweetness and color)
750 ml vegetable broth
2 tablespoon neutral oil or ghee
Salt to taste
Fresh parsley or coriander chopped (for garnish)
Optional: a splash of cream or coconut milk for richness

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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.

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