• prep: 15 min
• cook: 8 hr
• total: 8 hr 15 min

servings:

This hearty Indian curry potato soup is made with curry spiced potatoes and peas in a rich tomato broth, simmered all day in the slow cooker.

• 4 cups vegetable broth
• 2 1/2 lbs. russet potatoes (about 3 medium), peeled and cut into 1 inch cubes
• 1 onion, chopped
• 3 garlic cloves, minced
• 1/2 tbsp. fresh grated ginger
• 1-14 oz. can diced tomatoes
• 1/4 cup tomato paste
• 2 tsp. Asian chili paste
• 1 tbsp. garam masala
• 1/2 tbsp. cumin
• 1/2 tsp. turmeric
• 1/2 tsp. ground coriander
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 2 cups frozen peas
• 1/4 cup fresh cilantro
• 1/2 cup raw cashews, soaked in water 4-8 hours and drained
• 1 tbsp. lemon juice
• 1/2 cup water

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