Curried Potato and Carrot Soup


    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.

    4 people made this

    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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