PCC Bombay Potato Soup

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  • 1 1/2 tablespoons high-heat oil
  • 2 cups diced onions
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon turmeric
  • 1 1/2 pounds small red potatoes, quartered
  • 1 carrot, cut on the diagonal
  • Salt and black pepper, to taste
  • 2 (14-ounce) cans garbanzo beans, rinsed and drained
  • 1 (14-ounce) can diced tomatoes
  • 1/2 red bell pepper, seeded and chopped
  • 1/4 cup currants


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.

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