Ingredients:
Coconut oil (just enough to cut bottom of pan)
1 teaspoon Garam masala spice blend
1 teaspoon chili powder
1 1/2 pounds fingerling potatoes, diced
2 Garlic cloves, chopped
2 jalapeno peppers, diced
One leak, sliced
1 teaspoon ginger, grated
Water
Pinch of salt
1 tablespoon Soy sauce
1 can Coconut milk
1 Lime, zest and juice
Heat oil in good soup pot (I prefer a cast iron Dutch oven) over medium high heat. Add spices and toast lightly. Fry the potatoes, garlic, jalapeno peppers, and ginger until golden. Add enough water to cover and add salt. Bring to a boil then reduce to simmer, cook and cover for 30 minutes.
Reduce heat to low, and blend with an immersion blender until smooth. Add coconut milk, soy sauce, and lime. Stir and serve. If you like top with lemongrass or chopped cashews.
Enjoy!
* you can omit the pinch of salt if you were looking to reduce sodium intake. There is enough in the soy sauce to flavor the soup.
* any light oil can be used if you do not have coconut oil.
* if using ginger powder instead of fresh ginger, add it in with other spaces.
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