Best Spicy Indian Potato Bean Soup Recipes

18 Easy Indian Soups image

Provided by insanelygood

Number Of Ingredients 18

Palak Soup
Mulligatawny Soup
Indian Tomato Soup
Garam Masala Carrot Soup
Indian Lentil Soup
Indian Chickpea Soup
Paneer Soup
Chicken Tikka Masala Soup
Indian Cream of Mushroom Soup
Hot and Sour Soup
Indian Spiced Pumpkin Soup
Tomato Lime Indian Soup
Curried Cauliflower Soup
Vegetable Soup
Manchow Soup
Indian Butternut Squash Curry Soup
Noodle Soup with Mixed Vegetables
Aloo Curry (Indian Potato Soup)

Steps:

Nutrition Facts :

Potato Soup With Indian Spices image

Provided by David Tanis

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 17

2 tablespoons unsalted butter
2 medium onions, diced
Kosher salt
3 medium carrots, diced
3 celery stalks, diced
1 teaspoon turmeric powder
1 tablespoon grated fresh ginger
1/4 teaspoon cayenne powder
1/2 teaspoon asafetida (optional)
2 pounds Yukon Gold or other yellow-fleshed potato, in 1-inch chunks
1/4 cup roughly chopped cilantro, for garnish
Lime wedges, for garnish
2 tablespoons ghee or neutral oil
4 garlic cloves, minced
1 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
1 small green chile, chopped (optional)

Steps:

Put butter in a heavy-bottomed soup pot over medium-high heat. Add onions and a little salt and cook, stirring, until softened and just beginning to brown, about 8 minutes. Add carrots and celery and cook for 5 minutes more.
Add turmeric, ginger, cayenne and asafetida, if using. Stir to coat and cook for another minute or so. Add potato chunks and 6 cups water, and bring to a boil. Reduce heat to maintain a brisk simmer. Add a healthy pinch of salt and cook until potatoes are soft when pierced with a skewer, about 15 minutes. Taste broth and adjust salt and heat as necessary: 1/4 teaspoon cayenne should suffice to make the soup fairly spicy, but add a touch more if you like.
Use a potato masher to crush some of the potatoes, then continue to cook for another 5 minutes or so. This will help to thicken the soup slightly and give it more body. Turn off the heat.
Make the tarka: Heat ghee in a small skillet over medium, but don't let it get too hot. Lower heat and add garlic and cumin seeds. Cook, stirring, until garlic is barely colored and cumin seeds have begun to brown, a minute or so. Add mustard seeds and green chile, if using. When mustard seeds begin to pop, after another minute, add the tarka to the soup and stir in.
Ladle soup into low bowls, garnish with cilantro and serve. Pass lime wedges at the table.

Red Lentil and Sweet Potato Stew image

Provided by Martha Stewart

Number Of Ingredients 13

2 tablespoons coconut or extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 tablespoon curry powder
1 diced large onion
Coarse salt and freshly ground black pepper
4 minced cloves garlic
2 tablespoons minced fresh ginger
2 peeled and diced sweet potatoes
1 diced (stemmed, seeded) red bell pepper
1 1/2 cups rinsed red lentils
6 cups Cleansing Broth
Chopped fresh cilantro

Steps:

Heat oil in a large pot over medium heat. Cook cumin, turmeric and curry powder until fragrant, about 1 to 2 minutes. Add onion with a few pinches salt, and cook, stirring, until tender, about 6 minutes. Add garlic and ginger and cook, stirring, until tender, about 2 minutes. Add sweet potatoes and bell pepper and cook 1 minute.
Add lentils and cleansing broth. Bring to a boil, then reduce heat and simmer until lentils are tender, 20 to 25 minutes. Season with salt and pepper. Top with cilantro before serving.

Nutrition Facts : Calories 458 g, Fat 10 g, Fiber 16 g, Protein 23 g, SaturatedFat 1 g, Sodium 879 g

Spicy Potato, Beef and Bean Soup image

Provided by anonymous

Categories Beans

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 10

6 cups peeled diced potatoes
2 lbs ground beef
2 (15 ounce) cans pinto beans
3 (8 ounce) cans tomato sauce
2 cups chicken broth
6 cups beef broth
1 tablespoon Tabasco sauce (to taste)
1 -2 tablespoon italian seasoning (to taste)
1 tablespoon dried basil (to taste)
1 -2 teaspoon salt, pepper and garlic powder, to taste

Steps:

Peel your potatoes and cut them into large but stilll bite-size chunks. Place them in a large (8 cup) measuring cup until the 6 cup line is reached. Cover them with cold water and place in the refrigerator to prevent them from turning brown until you are ready for them.
In a large stock pot, brown your ground beef and drain off the fat. Add in all seasonings and tomato sauce over medium heat - mix well.
Drain water from potatoes and add into the stock pot along with the beans (you can drain them if you like - I usually don't), and the broths.
Bring to a boil, reduce heat and simmer, covered for an hour or so, until the potatoes are really tender and all the flavors have melded together.