I would like to introduce you to my absolute favorite soup of all time, this Indian garlic soup inspired by my favorite Indian restaurant in Massachusetts. I do not know how authentic garlic soup is in Indian cuisine but I do know that this restaurant had it on their menu, it was delicious and I love it.
This soup is a creamy soup, almost like a bisque but a bit thinner and it is made up of potatoes, garlic, chicken broth, ghee, a touch of cream and a touch of curry. The curry added to the soup is not noticed and instead adds a beautiful depth of flavor and compliments the copious amount of garlic in the soup. The garlic is also not overpowering even though there is a good bit added.
I used to eat this soup every week in the winter when I lived in the north and it just warms you up when you eat it and it is so delicious. After many years of not living in the north, I decided to recreate it at home and I am so happy with the results. It tastes just as good as theirs and it tastes even better the second day!
To get this soup nice and creamy you need to have a high powered blender or immersion blender to mix it all in when it is done cooking. I recommend making a double batch of this because it really tastes amazing the second day.
For the garnish on the soup, this part is completely optional and not authentic to the soup at the restaurant. I reserved 1 potato that I cooked and diced up then sauteed it in olive oil, paprika and curry powder and added a spoonful on top of the soup before serving. It worked really well but you can just omit this step if you are short on time.
Indian Garlic Soup
- high powered blender or immersion blender
- 1 bag of yellow potatoes (Yukon gold or similar) about 9-10 medium sized potatoes cut in large even quarters and skins removed
- 1/2 cup of ghee Unsalted butter can be used if you do not have ghee
- 7 cloves of garlic minced
- 1/2 small yellow onion diced spanish onion
- 32 oz unsalted chicken stock Good quality. I use kitchen basics brand
- 1 tsp curry powder
- 1 tbsp salt plus extra for boiling water
- 1 tbsp pepper
- 1/4 cup heavy cream
- 1 potato reserved after cooking potatoes from above ingredients
- 1/4 tsp curry powder
- 1/4 tsp paprika
- 1 pinch of salt
- Heat a large heavy bottom pot filled with water on high heat
- Peel the skins off of your potatoes and cut them into halves or quarters making sure whatever size they are cut up into they are equal sized. You will be pureeing this later so looks do not matter.
- Add your potatoes to your pot of water along with a good pinch of salt and bring to a boil
- Once the water is boiling, cook potatoes for about 10-15 minutes or until you can pierce the potato with a fork easily.
- Once they are cooked, drain the potatoes in a colander and set aside
- Bring your pot back to the stove and heat on medium heat
- Add your ghee, onions and garlic and cook until the onions are translucent (about 5 minutes)
- Now add your potatoes back into the pot and mix them around in the onion and garlic butter. If you making the garnish for the soup then set aside one potato for later and see directions below for garnish
- Add your salt, pepper and curry powder at this point and mix well again
- Now add your chicken stock to the pot
- With the back of a spoon or a potato masher, gently smash down your potatoes so they break up a bit. This helps to make sure when we pour it into the blender that the potatoes do not splash when they go in the blender.
- Let this cook for a few minutes.
- Now bring your pot to your blender
- With a ladle, ladle your soup into your blender making sure to not fill it more than 3/4 full (hot liquids expand when mixed). You may have to do this in batches depending on the size of your blender. Immersion Blender: If you are using an immersion blender just mix it well until smooth and skip the next step.
- Once your blender is 3/4 full, place lid on tightly and place a towel over top of that and turn on low and increase the speed to medium for 2-3 minutes or until it is silky smooth.
- Return your soup to the pot and bring back to the stove over low heat.
- Now you are going to add your cream and mix it in
- Taste for salt (potatoes soak up salt so you may need more)
- Let your soup cook over low heat with the cream for a few minutes to let the flavors come together.
- Ladle soup into bowls or cups
- Dice up your cooled potato
- Heat a small saute pan with a little olive oil or butter over medium heat
- Add your diced potato, curry powder, salt and paprika and saute for 5 minutes
- Remove from heat
- Add 1 small spoonful of mixture to the top of the soup as garnish
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