Thai Potato Soup
Thai Potato Soup
Thai Potato Soup

Thai Potato Soup

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Prep Time

15 minutes
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Cook Time

1 hour
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Yellow Potatoes

High in potassium, good source of Vitamin C and low in fat!

Try serving this gluten-free soup for lunch or dinner!


  • 4 EarthFresh Yellow Potatoes
  • 4 cups chicken broth
  • 4 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp medium curry powder
  • 1 can coconut milk
  • 1/2 cup cashews
  • 2 tbsp fresh cilantro, minced
  • 1 lime, cut into small wedges


Peel and chop potatoes, then place into a pot of cold, salted water and bring to a boil. Reduce heat and cook until fork tender. Remove from heat and drain. Transfer potatoes to a blender. Add chicken broth and blend until smooth.

Transfer to a large pot and add garlic, ginger, cumin, coriander, curry powder and coconut milk. Bring to a boil. Reduce heat and simmer for 1 hour.

Add cashews to a pan and lightly toast over medium heat. Remove from pan and chop.

When soup is cooked, ladle into bowls and garnish with the toasted cashews, fresh cilantro and lime wedges. Serve and enjoy!


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