Use small red or new potatoes for this curried soup. Red potatoes, also called boiling potatoes, have moist, waxy flesh due to their low starch content. Consequently, red potatoes hold their shape when cooked and are ideal for stew, soup and potato salad. New potatoes are immature potatoes of any variety. Too young to have fully converted their sugar to starch, new potatoes have a waxy texture similar to that of red potatoes.
A large covered saucepan can be used instead of a Dutch oven.
A traditional American recipe with a "taste of India" twist, this chunky soup is wonderful served with melon wedges and warmed pita bread.