Curried potato-spinach soup

Yet another great recipe from the Candlé Cafe Cookbook. Perfect for a chilly autumn evening.

I modified the quantities a bit - I used a whole onion instead of a half, 4 garlic cloves instead of 2, I added one sweet potato and more spinach.

Curried potato-spinach soup

1/4 cup extra virgin olive oil

1 onion, chopped

1 tbsp. curry powder

1 tsp. fennel seeds (I ground them in a coffee mill)

1 tsp. ground coriander (as above, I ground whole coriander seeds)

1 tsp. turmeric

1 tsp. ground cumin

1/4 tsp. cayenne 

4 garlic cloves, minced

1 celery stalk, chopped

4 medium potatoes (in the recipe Yukon Gold), peeled and chopped

1 large sweet potato, peeled and chopped

1 cup chopped cauliflower florets

3 quarts (2.8L) vegetable broth

2 large handfuls of spinach, rinsed and coarsely chopped

1-2 tbsp. sea salt to taste

chopped cilantro for garnish

In a soup pot heat up the olive oil over medium heat, add the onion and all the spices. Fry until the onion becomes translucent. Add the garlic and celery and sauté for a few minutes, until the garlic becomes fragrant, but be careful not to burn it. Add the potatoes and cauliflower, mix them well with the spices. Add the broth, bring to boil and simmer until the vegetables are tender (about 40 min). Add the spinach, remove from the heat and set aside to cool. Blend the soup, then reheat, add salt to taste, garnish with cilantro and serve!