My request?

Pleassseee don’t wait as long as I did to try this! It’s creamy and filling, yet light and healthy with delicious flavors that perfectly mimic a potato samosa. It comes together easily yet has a complexity you won’t expect from just looking at it.

This soup is creamy but is actually vegan with no cream or dairy products added, a plus even for non-vegans because it means less calories and fat without sacrificing flavor. It gets its creamy texture from the blended potatoes but still has bits of potato and peas that are added toward the end, giving it a nice bite.

I added fried shredded dough for a bit of crunch and to complete the samosa feel. If you have samosa dough, that would be ideal, but I used the unbaked tortilla dough that I love and it worked out perfectly! Just cut your dough into thin strips and fry it up until golden brown and crunchy then sprinkle on top of your soup right before serving.

Garnish your soup with mint and cilantro for added freshness that beautifully complements the creamy potato base both in look and flavor.

Creamy Samosa Soup
4 Servings

Potato Base
2 tsp Oil
1 cup Chopped Onion
2 cups Cubed Potatoes
1 Jalapeño, minced
4 Garlic Cloves, minced
1 tsp Ginger Paste
1 tsp Garam Masala
1 tsp Coriander
1/2 tsp Turmeric
1 tsp Sea Salt
1/4 tsp Cayenne Pepper, or to taste
4 cups Water

Add-In
1 tsp Oil
1 cup finely cubed Potato
1 cup Frozen Peas
1/4 cup Cilantro, chopped
1 tsp Ginger Paste
1/2 tsp Garam Masala
1/2 tsp Coriander
1/2 tsp Sea Salt
2 tbsp Lemon Juice

Garnish
Samosa Wrappers or Unbaked Tortilla Dough
Cilantro
Mint

For the base, start by heating 2 tsps of oil in a medium pot. Add the onions and sauté until soft.

Add the cubed potatoes and sauté about 5 minutes until they begin to soften. Stir in the jalapeño, garlic, ginger, garam masala, coriander turmeric, salt and cayenne pepper if using, and sauté until combined.

Pour in the water and bring to a boil. Reduce the heat and allow the base to simmer for about 15-20 minutes until the potatoes are fully cooked through and soft. Once the potatoes have cooked through, blend the base until smooth in a blender or using a hand blender.

While the base is simmering, prepare the vegetables that you will be adding in. In a sauté pan heat the oil and add the potatoes cooking until golden brown. Toss in the rest of the add-in ingredients minus the lemon juice and cook a few minutes longer.
*NOTE- The add-in will not be blended so that you get bits of peas and potato in the soup.*

After you blend the base, add in the prepared vegetables along with the lemon juice and heat a few minutes more. Adjust salt and spice to taste.

Prepare the dough for the garnish by cutting it into thin strips and frying it until golden brown.

To serve, garnish with the samosa wrapper strips, fresh mint and cilantro and enjoy!