breakfast at the Sea Grill at Rockefeller Center (after skating, of course) 
Apolo prepared his version of curry potato soup – even demonstrating how his sharp skates could cut through a potato!
Apolo often uses a slow cooker for this potato soup recipe. He puts all the ingredients in the slow cooker in the morning and then has a great soup at the end of a busy day of training.
Apolo Ohno’s Curry Potato Soup
2 T canola oil or butter
1 large onion, chopped
2 t very finely chopped fresh ginger root
1 clove garlic, finely chopped
1 1/2 t curry powder
1 t Kosher salt
1/2 t ground cumin
1 1/2 lb Yukon Gold or Russet potatoes, scrubbed, peeled and quartered
32-ounce container reduced-sodium chicken broth
13.66-oz can coconut milk
1 c frozen peas
Salt
Freshly ground black pepper, to taste.
Heat the oil or butter in a large saucepan set on medium high. Then stir in the onion, ginger and garlic; reduce heat to low, cover and cook about 10 minutes, stirring occasionally, until onion is very soft. Stir in the curry powder, salt and cumin, then the potatoes and chicken broth.
Increase heat to medium and cook, stirring occasionally, until potatoes are tender, about 20 minutes; remove from burner.
Working very carefully, process half the mixture in a large blender until smooth; pour into a bowl while processing the other half. Return to saucepan, stir the coconut milk and peas and heat over medium heat just until soup begins to bubble. Season to taste with salt and pepper. Serve.
Makes 8 servings
– Recipe courtesy of the Washington State Potato Commission
This is the BEST curry soup recipe I have made (and I have tried many). It is the soup that the taster can’t help but say “mmmm…” as they taste each bite. I make a few additions: garbanzo beans (drained and rinsed), diced tomatoes (drain the juice), and sometimes green beans. I serve it with homemade naan. What a feast!!