Lemony Turmeric Potato Soup
Published April 22, 2025
- Total Time
- 55 minutes
- Prep Time
- 10 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4large russet potatoes (about 3 pounds), peeled and cut into ½-inch cubes
- 1teaspoon ground turmeric
- ½teaspoon crushed red pepper
- 1tablespoon kosher salt (such as Diamond Crystal), plus more to taste
- ¼cup all-purpose flour
- 2tablespoons fresh lemon juice, plus more to taste
- Jalapeño-flavored kettle-cooked potato chips, for serving
Nutritional analysis per serving (6 servings)
156 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 36 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 4 grams protein; 553 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pot, combine the potatoes, turmeric, crushed red pepper, salt and 8 cups water. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 15 minutes.
- Step 2
Meanwhile, whisk together the flour and ½ cup water in a liquid measuring cup to combine.
- Step 3
When the potatoes are cooked, use a slotted spoon to transfer them to a bowl, keeping the broth in the pot over high heat. Slowly dribble the flour mixture into the broth, whisking constantly to ensure the flour is evenly mixed in. Continue whisking while the broth returns to a boil. Reduce the heat to medium-low and simmer, whisking occasionally, until the broth is bright yellow and thickened, 15 to 20 minutes.
- Step 4
Return the potatoes to the soup. Add the lemon juice, stir, and taste for salt and lemon, adding more to your preference. Ladle into bowls and serve with a mound of crushed jalapeño chips on top.
Private Notes
Comments
The chili and turmeric have a warming, comforting effect - ladled the soup into mugs for cozy sipping. Saving this recipe for future cravings for something light yet satisfying, quick and simple!
Does anyone have a recipe for lentil fritters?
@Sarah T found this on https://www.bbcgoodfood.com/recipes/lentil-fritters. Looks good and easy-peesy
This was a very interesting texture. Definitely needed the chips. I used an immersion blender instead of the whisk and used the juice of two lemons and extra salt.
Delicious and nutritious! The chips on top are a lovely addition don’t skip them. Also potatoes that size will cook in less than 10 minutes boiling so check them or you could end up with mushy potatoes.
I suspect this is better when the traditional Zanzibari toppings are used. I followed the recipe to the letter, and the soup was very bland and one-dimensional even after bumping it up with salt, lemon, and crushed jalapeño chips. I had to throw it out, and it was a lot of work!