Ingredients
1tbspvegetable oil
1medium yellow onion,diced
1tbspfresh ginger,minced
5garlic,minced
kosher salt,to taste
pepper,to taste
1tbspbrown sugar
2tbspground turmeric
3tbspred curry paste
2cupsyukon gold potato,chopped
28ozcoconut milk,(840 ml)
1cupfresh vegetables,of choice, for garnish
1tbspfresh herbs,of choice, for garnish
Preparation
Heat the vegetable oil in a large pot over medium-high heat. Add the onion, ginger, garlic, salt, and pepper, cook for about 3 minutes, until the onions begin to soften and become aromatic.
Add the brown sugar, turmeric, and curry paste and stir to coat the aromatics. Cook for about 5 minutes, until the mixture is fragrant and begins to simmer.
Add the potatoes and coconut milk. Stir to combine and bring to a boil. Once boiling, cover, reduce the heat to low, and simmer for about 20 minutes, until the potatoes are tender. Remove from the heat.
Ladle the soup into bowls and garnish with desired vegetables and herbs, serve, and enjoy!
