You love samosas, so why not enjoy them in soup form? The broth of this soup is loaded with all the warm and fragrant spices in samosas that you know and love, plus the filling! Golden yellow potatoes and peas add their own textures and flavors and the cilantro mint chutney is the perfect cooling contrast to the spiciness of the soup. Serve with a side of naan, for dipping.

Golden Samosa Soup With Mint Chutney [Vegan, Gluten-Free]




For the Soup:

  • 2 tablespoons expeller-pressed grapeseed oil or extra virgin olive oil
  • 1/2 white onion, diced
  • 1-2 serrano chilis, minced
  • 2 cloves garlic, minced
  • 2 teaspoons fresh ginger, grated
  • 1/4 cup white wine (optional)
  • 2 tablespoons coriander seeds
  • 1 teaspoon cumin seeds
  • 2 teaspoons yellow mustard seeds
  • 1 teaspoon garam masala
  • 2 teaspoons turmeric
  • 8 cups filtered water
  • 6 large yellow potatoes, cut into 1/2-inch cubes
  • 2 carrots, sliced and quartered (about 3/4 cups)
  • 1 tablespoon sea salt, or to taste
  • 1/2 cup fresh cilantro, minced
  • 1 cup frozen peas

For the Cilantro Mint Chutney:

  • 1 1/2 cups cilantro
  • 1/2 cup fresh mint
  • 1 serrano pepper (optional)
  • 1 1/2 teaspoons fresh ginger, grated
  • 2 tablespoons expeller-pressed grapeseed oil
  • 1 tablespoons fresh-squeezed lemon juice
  • 3 tablespoons filtered water (if you like it thinner, then add a little more water)
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon sea salt, or to taste


To Make the Soup:

  1. Add the onions to a large with oil and sauté on medium-low heat for 5 minutes, or until they become translucent. Next, add the garlic, ginger, and serrano, and continue cooking for 5-7 more minutes, until the garlic starts to brown.
  2. Add the white wine and cook, until wine is reduced and syrupy.
  3. Add the water, potatoes, and carrots to the onions. Bring to a boil, then reduce heat to medium-high heat. Measure coriander seeds, cumin seeds, and mustard seeds and pulse in a coffee grinder until it becomes a powder and then stir into the soup. Cook for 30-40 minutes, or until potatoes are opaque and soft.
  4. When the potatoes and carrots are soft, scoop out about 2-3 cups to purée, then add it back to the soup. Add the peas and cook until peas are hot, about 5 minutes.

 To Make the Chutney:

  1. While the soup is cooking, add all the chutney ingredients to a food processor or blender, and blend until desired texture.
  2. You can either add the chutney on top of individual bowls, or stir some into the whole batch to your desired taste.

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