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Curry Potato Soup Recipe with Lamb Meatballs

The ultimate cold weather curry recipe.
Course Soup
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 servings
Calories 630kcal
Author Stephanie Stiavetti

Ingredients

  • 1/4 cup unsalted butter
  • 1 medium leek chopped (use the white part)
  • 1/2 medium yellow bell pepper deseeded and chopped
  • 1 large carrot chopped
  • 1 medium turnip or large parsnip, chopped
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon ground turmeric
  • 1 tablespoon curry powder
  • 1 teaspoon yellow mustard seed
  • 4 cloves garlic minced
  • 2 pounds red potatoes peeled and cubed
  • 4 cups chicken or vegetable stock
  • 2 cups water
  • 1/2 head of cauliflower cut into florets
  • 2 teaspoons salt
  • 1 pound ground lamb rolled into 1-inch balls, or one 14-ounce can of black beans
  • 1 cup frozen corn kernels defrosted
  • 3 small zucchini sliced in half lengthwise and cut into 1/2 inch rounds

Instructions

  • Melt butter in a large dutch oven over medium heat.
  • Add the leek, bell pepper, carrot, turnip (or parsnip) and cumin seeds. Cook until the leeks are soft, about 6 minutes, stirring occasionally. Add the turmeric, curry powder, and mustard seeds, cooking for 1 minute more. Add garlic and cook for another 1 minute.
  • Add the potatoes, stock, water, cauliflower, and salt. Increase the heat to high to bring to a boil, then reduce heat to medium. Let simmer uncovered for 20 minutes.
  • While the soup is simmering, heat a heavy skillet over medium heat. Brown meatballs on all sides (as well as you can with a ball), about 10 minutes total. Remove from heat. If using black beans instead of lamb, cook the beans in the skillet until hot.
  • Add the corn and zucchinis to the soup, cooking until the vegetables are cooked through, about 10 minutes. Remove from heat.
  • Remove 1/3 of the soup from the pot and set aside. Use a stick blender to purée the remainig 2/3 of the soup in the pot—be careful, this can make a huge mess!
  • Pour the unblended soup back into the pot and mix well. Add meatballs or beans and cook for another 5 to 10 minutes to incorporate flavors.
  • Add more salt, pepper, and curry powder to taste.

Nutrition

Calories: 630kcal | Carbohydrates: 62g | Protein: 33g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 83mg | Sodium: 1951mg | Potassium: 2357mg | Fiber: 9g | Vitamin A: 5650IU | Vitamin C: 104mg | Calcium: 110mg | Iron: 5.9mg