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Potato Soup Scented With Cumin

Potato Soup Scented With Cumin recipe image
This velvety potato soup is a comforting embrace in a bowl, elevated by the warm, earthy aroma of toasted cumin. The base of red skin potatoes provides a naturally creamy texture without heavy cream, while shallots add a subtle, sweet depth that balances the spice. It&# 226;ÂÂs an ideal dish for chilly evenings, offering a hearty yet light vegetarian option that feels indulgent. Whether served hot to warm up a winter night or chilled for a refreshing summer lunch, its smooth consistency and rich flavor profile make it a versatile centerpiece for any meal.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 171.4
Dietary: Gluten-free
Description
This velvety potato soup is a comforting embrace in a bowl, elevated by the warm, earthy aroma of toasted cumin. The base of red skin potatoes provides a naturally creamy texture without heavy cream, while shallots add a subtle, sweet depth that balances the spice. It&# 226;ÂÂs an ideal dish for chilly evenings, offering a hearty yet light vegetarian option that feels indulgent. Whether served hot to warm up a winter night or chilled for a refreshing summer lunch, its smooth consistency and rich flavor profile make it a versatile centerpiece for any meal.
Ingredients
  • 3 tablespoon Unsalted butter
  • 1 cup Chopped shallots
  • 3 pound Red skin potatoes; peeled
Directions
  1. 1
    Melt the unsalted butter in a large, heavy-bottomed pot over medium-high heat.
  2. 2
    Add the chopped shallots and sauté, stirring constantly, until soft and translucent, about 3 minutes.
  3. 3
    Add the peeled and cubed red skin potatoes and ground cumin to the pot.
  4. 4
    Toss the potatoes with the shallots and butter, cooking for 1 minute to toast the spices slightly.
  5. 5
    Pour in the chicken stock (or vegetable stock for a vegetarian version).
  6. 6
    Bring the mixture to a boil, stirring occasionally to prevent the potatoes from sticking to the bottom.
  7. 7
    Reduce the heat to low, cover, and simmer until the potatoes are very tender and easily pierced with a fork, about 25 to 30 minutes.
  8. 8
    Remove the pot from the heat and carefully puree the soup using an immersion blender, or transfer in batches to a standard blender or food mill until smooth.
  9. 9
    Return the pureed soup to the pot over low heat and stir in the half-and-half or evaporated skim milk.
  10. 10
    Season the soup to taste with salt and freshly ground black pepper.
  11. 11
    Ladle the hot soup into bowls and garnish each serving with chopped fresh cilantro before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 171.4kcal
% Daily Value *
Total Fat 4.7g8%
Saturated Fat 2.9g15%
Cholesterol 12.1mg5%
Sodium 10.3mg1%
Total Carbohydrate 28.9g10%
Dietary Fiber 3.7g15%
Sugars 1.4g
Protein 3.5g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: potato soup, cumin, vegetarian soup, comfort food, creamy soup, shallots, red potatoes, warm spices, blended soup, easy dinner, meal prep, healthy soup, aromatic, velvety, vegetarian, simmered, homestyle, side dish, main course, winter warmer
Read it online: https://www.chefs-mate.com/recipe/potato-soup-scented-with-cumin/