Have you ever used Curcuma? Maybe you know it under the name of Turmeric. I prefer calling it Curcuma. So what is it? It’s a plant that belongs to the ginger family. Maybe you’ve seen some dishes that have this beautiful golden-yellow colour. That is all thanks to Curcuma. I also bought this orange-yellow powder as I love adding different spices to my dishes and because I simply adore the colour. Of course, you can buy it also fresh, like ginger. I like adding it to meat or vegetable dishes, to rice and of course to the soups. This time I will show you how to make the Potato Curcuma soup.
I used the potato because I like soups with a thick consistency, the apple for some sweetness and the Curcuma for the golden-yellow colour. Try this recipe for supper or for a light lunch. Even though there are not many ingredients, the taste will be amazing. Sometimes less is more, right?
Ingredients for 4 portions:
- 4 potatoes (medium/big)
- 1 apple
- 3 cloves of garlic
- 1 red onion
- 2 Tbsp of Curcuma
- 1 tsp of Ghee or coconut oil
- 1 liter of vegetable stock
- rosemary (one or two springs)
- salt and pepper
Prepare a deep pot for the soup. Clean and chop the onion and garlic. Peel the potatoes and cut them into bigger cubes. Wash the apple and cut it into wedges or cubes. There is no need to peel the apple. Most of the vitamins are in the peel.
Melt the Ghee in the pot and add the chopped onion, garlic and the rosemary springs (keep some rosemary for the topping). Rosemary will give a nice aroma to the oil. Cook for a couple of minutes until the onion gets the glossy shine. Then add the potatoes and the apple pieces. Keep stirring for 30 seconds and add the warm vegetable stock. At the end put in the Curcuma powder and season. Cover the pot and bring the soup to boil. Then reduce the heat and let it simmer till the potatoes are cooked.
Remove the pot from the stove, remove the rosemary springs and with an immersion blender blend all the ingredients that are in the pot. You should get a smooth, but not completely smooth, consistency. Put the pot back on the stove and cook for 5 more minutes.
Serve the Potato Curcuma soup in a deep plate topped with some rosemary. This soup will warm your soul.
Enjoy!
