Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil

  2. 1 tablespoon 15ml Onion - chopped fine (medium)

  3. 1 teaspoon 5ml Minced peeled fresh ginger root

  4. 1 teaspoon 5ml Good-quality curry powder

  5. 1 cup 146g / 5.1oz Diced peeled potato

  6. 1 lb 454g / 16oz Fresh carrots - scrubbed, and Sliced into 1/4" rounds

  7. 5 cups 1185ml Low-fat chicken broth or chicken bouillon

  8. Salt - to taste

  9. Freshly-ground black pepper - to taste

  10. Fresh mint leaves - thinly sliced

  11. Into ribbons (chiffonade)

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large pot over moderate heat. Add the onion, ginger, and curry powder and cook for 10 minutes, until onions are soft but not brown.

  2. Add the potato, carrots, and chicken broth and bring to a boil. Reduce heat and cover, cooking for 30 minutes or until the vegetables are tender.

  3. Let the soup cool a little, and then puree in batches in a blender or food processor.

  4. Return to the cooking pot and adjust the seasoning with salt and pepper. Garnish with the mint chiffonade before serving.

  5. This recipe yields 4 to 6 servings.


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