I was so happy when Spicemode reached out to see if I would team up with them on a recipe. I said absolutely! Their line of products are plant based, of the highest quality, and are all absolutely delicious. So far I have used them to make many dishes but I wanted to create a recipe for all of you that was approachable and fun. So here you go. This curried and creamy potato soup is so incredibly easy, you can be enjoying it for yourself in absolutely no time! Well, maybe just 30 minutes. ; ) Also, the roasted chickpeas are a lovely addition, so do give that a go as well. Enjoy!
CURRIED POTATO SOUP WITH ROASTED SPICY CHICKPEAS
makes 4-6 servings, gluten free and soy free
For the soup base*, throw the following ingredients into a pot and bring to a boil:
- 6 cups water
- 3 cups diced russet potato, peeled*
- 1 cup raw cashews
- 4-5 garlic cloves
- 1 tablespoon sea salt
- 2 tablespoons nutritional yeast
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 large bay leaves
Once this has come to a boil* and the potatoes are tender, remove from heat. Let cool for about 20 minutes. Once cooled, remove the bay leaves and add the mixture to a high-speed blender and add:
- 1 heaping tablespoon of Spicemode's Curry powder*
Blend until smooth. Return to pot, heat, and serve. Garnish with roasted chickpeas and fresh herbs. Here's how you make the chickpeas.
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Next, mix together in a bowl:
- 1 can chickpeas, rinsed and drained
- 3 tablespoons olive oil
- 2 tablespoons Spicemode's Mirchi spice blend*
- 1 tablespoon nutritional yeast
- 1/2 teaspoon sea salt
Mix well, spread on baking sheet, and cook for 15 minutes. Toss and cook for another 15-25 minutes until desired crispiness*.
This soup base is a great go to 'cream of potato soup' without the curry. Boiling the cashews with the potatoes makes them blend easily and provides the heavy cream we are looking for. And the possibilities are endless: add roasted shallots and mushrooms as garnishes (which I've done previously in my instagram gallery- go look). You could add vegan shredded cheese, shiitake bacon, and green onions on top to make it fully loaded potato soup. Or, you could simply serve it with a drizzle of truffle oil and cracked black pepper. Now that sounds good!
I used one very large russet potato. But if you can't find one large one, it will most likely be two medium sized ones. You want the pieces to be the size of a cube inch. This makes the cooking time very short... around 15 minutes max.
You can use other curry powders if you don't have access to Spicemode. You can also use just a mixture of your favorite seasonings for the chickpeas as well. And since they are already cooked, you can taste them before roasting to see if they are ready to go. Have fun with it!
In regards to the roasting time, I only roasted mine for 30 minutes and the texture was a bit soft- which I liked! The texture reminded me of roasted potatoes. Now, you can certainly roast them for an extra 10-15 minutes to make them crunchy. It just depends on your mood and what you want. Do be careful towards the end- you don't want them burning! : )