Curried Potato and Carrot Soup

Curried Potato and Carrot Soup


1 person made this

About this recipe: The flavour of this vegetarian soup is enhanced considerably by the addition of curry powder. Serve with fresh crusty bread on a cold winter's day.


Serves: 4 

  • 1 bouquet garni
  • 1 onion, finely chopped
  • 1 potato, peeled and chopped
  • 1 tablespoon creme fraiche
  • 1 teaspoon chopped parsley for garnish
  • 1 teaspoon curry powder
  • 2 litres vegetable stock
  • 5 carrots, peeled and thickly sliced
  • 1 knob butter

Prep:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Add onion and butter to a frying pan. Cook for 5 minutes over low heat.
  2. Add carrots and potatoes and sauté for 7 minutes. Pour in stock.
  3. Add bouquet garni and curry powder, then simmer for 10 minutes.
  4. Remove the bouquet garni. Liquidise with a hand blender.
  5. Stir in creme fraiche and garnish with chopped parsley. Serve.

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