About this recipe:This pureed soup is good, that it'll make your taste buds sing with delight. Enjoy with crusty fresh bread, if desired. It's the perfect soup to be enjoyed during the cold winter days.
1 tablespoon vegetable oil
1 large onion, diced
3 cloves garlic, finely chopped
4 large carrots, sliced
5 new potatoes, quartered
475ml vegetable stock
2 teaspoons grated fresh ginger
1 teaspoon curry powder
salt and pepper to taste
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Method Prep:15min › Cook:15min › Ready in:30min
Heat oil in a soup pot over medium heat. Add onion and garlic and cook stirring often until onion is translucent. Add carrots and potatoes and cook for just a few minutes to allow the carrots to sweat out some of their juices.
Pour the vegetable stock into the pot and season with ginger, curry powder, salt and pepper. Bring to the boil, then reduce heat to low. Simmer for 15 to 20 minutes, until carrots are tender.
Puree soup in small batches using a food processor or liquidiser or if you have a hand blender, it can be done in the soup pot. Reheat soup if necessary and serve.