Curried Carrot and Potato Soup

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.

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.

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.