CHILI BLACK PEPPER POTATO SOUP

I love a bowl of warm soup to keep me cozy and cuddled. It's almost like getting a hug from the inside out. Potatoes are generally hearty, so add to that coconut milk and some heat from the red chilli and you have a match made in a bowl. I had so many potatoes in the house and I realized the only thing I have yet to make them with is soup. I have come to realize that soup is not just one of those remedies for colds or even for when you are sick. This delicacy is fit for every occasion and meal times. There are so many kinds of soups that I have yet to taste but this year I must taste at least 10! Whether it's through cooking at home or at a restaurant I'm uping my soup game.  So L'ego! Always wanted to use that somewhere, not sure it fits but meh, I still got to use it! This chilli potato soup will have you 'bowling' over - pun intended- for more soup. A burst of lovely flavours that meld in your mouth creating a buzz in your tummy.

INGREDIENTS

1 Red Chili
1/2 Cups Onion
1/3 Cup Plain Flour
Pinch Salt
5 Cups Potatoes
11/4 Cups Carrots
1 Teaspoon Black Pepper
1/3 Cup Butter
21/2 Cups Coconut Milk
2 Cups Chicken  Broth
1/2 Cup Mala (sour cream)

METHOD

Wash, peel and chop the potatoes. Add the potatoes, chicken broth and carrots in a large deep bottomed pan

Bring it to boil then reduce heat and cook for 15-20 minutes to ensure the potatoes become soft to the point of falling apart

Meanwhile in a sauce pan add butter over medium heat until melted. Add the onions, red chili and cook until softened

Add in the flour and Cook for 1 minute stirring continuously to prevent it from sticking to the pan

Slowly add in the coconut milk and keep stirring until the mixture begins to bubble. Add salt and black pepper to season the soup

Add the soft potato mixture into the thickened coconut milk mixture and stir to combine until smooth

Pour in the mala (sour cream) and let  the soup simmer a few minutes then remove from heat

Ladle into individual soup bowls topped with croutons, bread or even cheese. This amazing soup serves 3 people

CHILI BLACK PEPPER POTATO SOUP

Recipe by Mulunga Alukwe

Prep time: 15 Minutes
Cook time: 40 Minutes
Total time: 55 Minutes
Yield: 6 Servings
Ingredients

• 1 Red Chili
• 1/2 Cup Onions
• 1/3 Cup Plain Flour
• Pinch Salt
• 5 Cups Potatoes
• 11/4 Cups Carrots
• 1 Teaspoon Black Pepper
• 1/3 Cup Butter
• 21/2 Cups Coconut Milk
• 2 Cups Chicken Broth
• 1/2 Cup Mala (Sour Cream)

Cooking Directions

1. Wash, peel and chop the potatoes. Add the potatoes, chicken broth and carrots in a large deep bottomed pan. Bring it to boil then reduce heat and cook for 15-20 minutes to ensure the potatoes become soft to the point of falling apart
2. Meanwhile in a sauce pan add butter over medium heat until melted. Add the onions, red chili and cook until softened. Add in the flour and Cook for 1 minute stirring continuously to prevent it from sticking to the pan
3. Slowly add in the coconut milk and keep stirring until the mixture begins to bubble. Add salt and black pepper to season the soup. Add the soft potato mixture into the thickened coconut milk mixture and stir to combine until smooth
4. Pour in the mala (sour cream) and let the soup simmer a few minutes then remove from heat. Ladle into individual soup bowls topped with croutons, bread or even cheese. This amazing soup serves 3 people