Curried Spinach Soup

Recipe View 11 mins Place the cubed potato in a saucepan and cover with water. Bring to a boil and cook until tender, about 10-12 minutes. Drain and set aside.

Recipe View 4 mins Heat 2 tablespoons of olive oil in a large saucepan or soup pot over medium heat. Add the chopped green onions and cook until softened, about 3-5 minutes. Stir in the cooked potatoes, then gradually add the spinach, stirring after each addition until the spinach wilts. This may take 5-7 minutes.

Recipe View 2 mins Transfer the spinach mixture to a food processor or blender (work in batches if necessary). Puree until smooth and creamy, about 1-2 minutes.

Recipe View 4 mins In the same pan, heat the remaining 4 tablespoons of olive oil over medium heat. Whisk in the flour and curry powder until a smooth paste forms, about 1 minute. Gradually whisk in the chicken broth, ensuring no lumps form. Continue whisking until the mixture thickens slightly, about 3-5 minutes.

Recipe View 6 mins Return the pureed spinach mixture to the pan, stirring to blend with the broth. Add the lemon juice and stir well. Bring the soup to a gentle simmer over medium heat, stirring constantly, until it thickens to your desired consistency, about 5-7 minutes.

Recipe View 1 mins In a medium bowl, temper the sour cream by ladling about 1 cup of the hot soup into the sour cream, mixing until well blended. This prevents the sour cream from curdling. Stir this mixture back into the pot of soup.

Recipe View 0 mins Heat the soup through, but do not allow it to boil after adding the sour cream. Taste and adjust seasoning as needed, adding salt and pepper to your preference. Serve immediately.