Ingredients Jump to Instructions ↓

  1. 500g leeks, thinly sliced

  2. 500g carrots, chopped

  3. 1/2 tablespoon olive oil

  4. 1 medium potato, peeled and diced

  5. 1/2 teaspoon curry powder

  6. 1L chicken or vegetable stock

  7. 1/4 teaspoon salt

  8. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. In a large saucepan, saute leeks and carrots in olive oil until leeks are tender. Add potato and curry powder; cook and stir for 2 minutes.

  2. Pour in stock, salt and pepper, and bring to the boil. Reduce heat, cover and simmer for 15 to 20 minutes or until the vegetables are very tender.

  3. Using a hand-held immersion blender, blend the soup in the saucepan until smooth. Alternatively, blend only part way so that some vegetable pieces remain. Alternatively, blend in batches using a blender. Return to the pan until heated through.


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