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Curried Potato and Pea Soup

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Curried Potato and Pea Soup

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Course: Soup
Cuisine: Indian
Keyword: curry, peas, potatoes, vegetarian
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 6 servings
Calories: 201kcal


  • 3 medium Yukon Gold Potatoes
  • 1/2 medium onion
  • 1 tablespoon butter, unsalted
  • 2 clove garlic
  • 1/4 cup flour, all-purpose
  • 1 tablespoon curry powder
  • 1 teaspoon garam masala spice
  • 2 cup chicken broth, low-sodium
  • 1 1/2 cup milk
  • 1 cup green peas, frozen
  • 1 tablespoon lime juice


  • 1/2 cup Greek yogurt, plain
  • 1 cup cilantro


  • Dice yellow new potatoes, about 1 1/2 cups worth. Dice onion.
  • Heat butter in a large sauce pan over medium heat. Add potatoes, onions and garlic, cook until onion is translucent, about 5 minutes.
  • Stir in the all-purpose flour, curry, garam masala; saute for 30 seconds, stirring constantly.
  • Add the broth and milk. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes, or until potatoes are tender, stirring occasionally.
  • Stir in the peas and cook, uncovered, for 5 minutes.
  • Season with lime juice and salt to taste.
  • Garnish each serving with yogurt and cilantro.
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Calories: 201kcal | Carbohydrates: 31g | Protein: 10g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 101mg | Fiber: 4g | Sugar: 7g

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