Samosa Soup

I am a lover of yummy foods packaged in little pillows of dough. Empanadas, spring rolls, pierogies, pupusas, you name it! I love them all and could eat them for every meal. Of all the yummy pockets of food, samosas might be my all time favorite. Because these savory pastries are high in fat and almost always contain gluten, I was inspired to create a samosa soup, which would offer all the yummy flavors of a samosa without the fat and gluten. 

Samosa Soup
(serves 4-6)

• 5-6 medium Yukon Gold potatoes cubed. leave skins on if organic
• 1 Tablespoon coconut oil
• 3 cloves garlic, minced
• 1/2 yellow onion roughly chopped
• 1/2 Tablespoon fresh ginger, minced
• 1/2 Tablespoon cumin
• 1/2 Tablespoon coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon fennel seed
• 1/4 teaspoon cayenne  
• 1/4 teaspoon cardamom
• 3 cups of vegetable broth (may need more if soup is too thick)
• 1/3 cup coconut milk (do not use lite milk)
• juice of 1/2 lime
• 1 cup green peas
• salt to taste
• Crushed red pepper flakes to taste (optional) 
• fresh cilantro 

1. Place cubed potatoes in large pot of boiling water and cook until fork soft (about 20 minutes). Drain once cooked and set aside.
2. In a large pot melt coconut oil over medium heat and cook onion until it starts to become soft. Add garlic and ginger and cook for about 2 minutes more. Add in seasonings and cook until fragrant, about 1-2 minutes.
3.  Add 2/3 of the cooked potatoes to the pot, leaving the remaining to the side. Pour in 3 cups of the vegetable stock and bring to a boil. Turn heat down to a simmer and blend until smooth with a stick blender. 
4. Once blended add the remaining potatoes, peas, coconut milk and additional stock if needed. Simmer for about 10 minutes. Add lime juice, salt and optional red pepper, and cook for an additional 5 minutes. 
5. Serve soup topped with fresh cilantro. Enjoy!