Chilled Curry Potato-Fennel Soup

While this soup is delicious hot or cold, it’s particularly refreshing in the summer, with enough substance to stand on its own as a main course.

Serves: 10Hands-on: 20 minutesTotal: 40 minutesDifficulty: Medium

Serves: 10


  • 1 large Idaho russet potato, peeled and thinly sliced
  • 1 large Spanish onion, peeled and chopped
  • 1 head sweet fennel, trimmed and chopped
  • 1 medium red bell pepper, cored, seeded, and chopped
  • 1 piece (1") fresh ginger root, peeled and finely chopped
  • 1 Tbsp. olive oil
  • 2 cloves garlic, peeled and minced
  • 2 tsp. curry powder
  • 3 cups vegetable stock
  • 1 small jalapeño pepper, seeded and finely chopped
  • 1 quart buttermilk
  • 1 cup half-and-half
  • ½ tsp. salt
  • ¼ tsp. ground white pepper
  • 1 Tbsp. chopped Italian parsley


  • In a large soup pot over medium-high heat, heat the oil for 1 minute. Add the chopped vegetables, ginger, and garlic. Cook until onions are translucent, about 5 minutes; stir in curry powder and cook 5 minutes more.
  • Add vegetable stock; raise heat to high and bring to a full boil. Reduce to a simmer; cook until potatoes are falling-apart tender, about 20 minutes.
  • Chill and purée the soup in a blender or food processor. Add the chopped jalapeño, buttermilk, and half-and-half. Season with salt and white pepper. Serve garnished with chopped parsley.