Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 2 medium (30g) serrano peppers, seeded and minced
  • 4 cups (950ml) low-sodium vegetable broth
  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 1 large (150g) yukon gold potato, peeled and cubed
  • 1 tsp (5g) ground turmeric
  • 1 tsp (5g) sea salt
  • 1/2 tsp (3g) black pepper
  • 1 tbsp (15ml) fresh lime juice
  • 1/4 cup (10g) fresh cilantro, chopped
  • 1 small (20g) serrano pepper, thinly sliced into rounds

Instructions:

  1. Heat olive oil over medium heat in your pot.
  2. Add diced onion and a pinch of salt. Stir until translucent and fragrant.
  3. Stir in minced garlic, grated ginger, and minced serrano peppers. Sauté 3-5 minutes until the peppers soften.
  4. Stir in ground turmeric. Note: Toasting the turmeric briefly brings out a nuttier flavor.
  5. Add cubed potato and vegetable broth.
  6. Bring to a boil, then lower heat. Cover and simmer 15-20 minutes until potatoes are fork tender.
  7. Turn off the heat. Stir in coconut milk and lime juice.
  8. Puree with an immersion blender until smooth and velvety.
  9. Taste and add salt and black pepper as needed.
  10. Garnish with chopped cilantro and sliced serrano rounds.