Curried Carrot Soup
- 1 tsp Vegetable Oil
- 1 pc Onion Sliced
- 2 tsp Mild Curry Powder
- 5 cups Vegetable or Chicken Stock
- 5 pcs Large Carrots Washed and chopped
- 1 pc Large Potato Peeled and chopped
- Heat oil in a large pot and cook onion until translucent. Stir through curry powder and cook for one minute. Add remaining ingredients and bring to the boil. Cover, reduce heat and simmer for ten minutes or until vegetables are tender. Remove from heat. Puree in a blender until smooth, adding a little extra water if required. Return to the saucepan and reheat.
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