Indian-Inspired Potato Soup

I start by cutting the onions and potatoes first and while those are doing their thing I dice the rest of the veggies, just how I do it. Once onions and potatoes are cut, heat a large soup pot and add a couple tablespoons of olive oil to the bottom. Once it is hot, add onions and let them sauté in pot until they are nice and caramelized, then add the potatoes and stir it all together. Let the flavors saturate for a couple minutes and then pour one carton of veggie stock and one of the cans of coconut milk in. While potatoes are getting almost tender, cut the rest of the veggies and add them to the mix. I used dehydrated mushrooms the first time and really liked the results, any domestic fresh will do though. Once the remaining veggies have been added I dump in the second carton of stock and can of coconut milk. At this point you want to start heaving in the curry powder, I usually put a lot in, just taste it until you like the flavor, add red pepper to reach desired hotness, and also add few huge tablespoons of dried parsley.
Once all the of the vegetables are tender, I take about half of the soup and as many of the green beans out as possible and put it all in the blender. Once pureed, return to pot and give it a final taste. Season accordingly with sea salt and black pepper. I love the way this looks when it is garnishe'd with finely cut green onions.
I haven't tallied up the nutritional facts on this but from the two cans of coconut milk it is easy to see that this is a rather indulgent soup. Sooooo good though!!!
You can also use a light coconut milk to reduce some of the fat... Hope you like!