Potato Soup becomes anything but ordinary when it’s scented with cumin, coriander, and a whisper of cinnamon. If you’re craving cozy comfort and a simple pot you can make tonight, this fragrant version brings warmth, creaminess, and weeknight ease.
Why You’ll Love It
This bowl is silky and satisfying, with tender potatoes simmered in a spiced broth and blended until smooth. A squeeze of lemon brightens every spoonful, while optional roasted chickpeas add crunch and protein. It’s naturally budget-friendly, easy to scale for meal prep, and adaptable for dairy-free or richer finishes.
Ingredients
- 2 Tbsp extra-virgin olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp ground cinnamon
- ½ tsp sweet paprika (optional: pinch cayenne for heat)
- ½ tsp ground turmeric
- 2 lb russet or Yukon Gold potatoes, peeled and diced
- 4 cups low-sodium vegetable broth (or halal chicken broth)
- 1 tsp fine sea salt, plus more to taste
- ½ tsp black pepper
- ½ cup coconut milk or half-and-half (choose one)
- 1–2 Tbsp fresh lemon juice, to taste
For topping (optional but great): roasted chickpeas, chopped cilantro, olive oil, chili flakes, lemon zest.
Instructions
- Sauté aromatics: Warm olive oil in a pot over medium heat. Add onion and a pinch of salt; cook 5–6 minutes until translucent. Stir in garlic and cook 30 seconds.
- Bloom spices: Add cumin, coriander, cinnamon, paprika, and turmeric. Stir 30–45 seconds until fragrant.
- Simmer: Add potatoes, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer 15–18 minutes until potatoes are very tender.
- Blend: Off the heat, use an immersion blender to purée until velvety (or carefully blend in batches). Stir in coconut milk or half-and-half and lemon juice. Adjust salt, pepper, and lemon.
- Serve: Ladle into bowls and finish with roasted chickpeas, cilantro, a drizzle of olive oil, and chili flakes if you like.
Health Benefits
- Potassium & vitamin C: Potatoes provide key electrolytes and antioxidants that support muscle function and immunity.
- Anti-inflammatory spices: Cumin, coriander, turmeric, and cinnamon contain polyphenols that may aid digestion and overall wellness.
- Fiber add-ons: Roasted chickpeas increase fiber and plant protein, helping satiety and steady energy.
Variations
- Creamier: Swap in Greek yogurt when serving (stir into individual bowls to prevent curdling).
- Chunky style: Reserve 1 cup cooked potato cubes before blending and fold back in.
- Heat lovers: Add 1 tsp harissa paste with the spices for a slow, warming kick.
Make-Ahead & Storage
Cool completely, then refrigerate in airtight containers for up to 4 days or freeze for up to 2 months. The soup thickens as it chills—thin with broth or water when reheating over low heat.
Serving Suggestions
Pair with warm flatbread or crusty bread and a crisp salad of cucumbers, tomatoes, and olives. A sprinkle of toasted sesame or dukkah adds nutty crunch.
Quick Tips
- Bloom spices in oil first for deeper flavor.
- Lemon at the end keeps the citrus bright.
- Salt gradually: potatoes soak up seasoning—taste after blending and adjust.
Wrap your hands around this comforting bowl tonight; it’s simple, spiced, and exactly the kind of Potato Soup you’ll make on repeat.
