PCC Bombay Potato Soup

Serves: 10 to 12

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

In a large soup pot, heat oil, onions, curry powder, garam masala and turmeric over medium heat. Cook onions until soft, stirring frequently, about 7 minutes. Stir in potatoes and carrots; add enough water to cover. Season with salt and pepper.

Bring to a boil. Reduce to a simmer and cook until potatoes and carrots are tender, 10 to 15 minutes. Stir in garbanzo beans, tomatoes, bell pepper and currants; heat through. Season with additional salt and pepper, if necessary.

Recipe by PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

Learn more about our recipes. View guidelines »

More about: curry, garbanzo beans, potatoes

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