Put the chopped onion in a saucepan and lightly fry until golden, add the diced peeled potatoes.
Season with curry and cover with coconut’s milk.
Cook for 20/25 minutes. Add 3 ladlefuls of water and when the potatoes soften add the Edamame soybeans. Bring to a boil and cook for 5-6 minutes, Season with salt.
Put the preparation in the bowls, garnish with chive and serve.
45
4
Easy
Soups
