• 4servings
  • 30minutes
  • 185calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, P
MineralsNatrium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 1 large onion, diced

  3. 3 cloves garlic, finely chopped

  4. 4 large carrots, sliced

  5. 5 new potatoes, quartered

  6. 475ml vegetable stock

  7. 2 teaspoons grated fresh ginger

  8. 1 teaspoon curry powder

  9. salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.


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