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Curried carrot potato soup

Curried carrot potato soup

KitchenAid Chef
Import-Recipe - Curried carrot potato soup
Curried carrot potato soup






1 tbsp

olive oil


yellow onion, chopped


cloves garlic, chopped

to taste

sea salt

500 g

potatoes, peeled and chopped


carrots, peeled and chopped

500 ml

chicken or vegetable stock

1-2 tbsp

packed brown sugar

1 tbsp

yellow curry powder

1-2 tbsp

fish sauce

1 tbsp

fresh ginger, peeled and roughly chopped

400 g

coconut milk, shaken well before opening

to taste

fresh basil, chopped, for garnish

Step by step

  1. Heat oil in large saucepan over medium heat. Add onion, garlic and a pinch of salt, cover and cook, stirring occasionally, until softened for about 5 minutes. Add potatoes, carrots, stock and 1 teaspoon salt, stir to mix well and raise heat to high. Bring to a boil over medium-high heat, cover partially, reduce heat to low and simmer until potatoes and carrots are tender for about 20 minutes.

  2. Add potato mixture, brown sugar, curry powder, sh sauce, ginger and coconut milk to the jar of the KitchenAid ARTISAN Power Plus Blender.

  3. Secure lid and turn dial to Speed 1. Slowly increase to medium (Speed 5 or 6) and blend until smooth and rising steam is visible for about 1-2 minutes.

  4. Soup should be hot. Season to taste with salt. Serve at once, garnished with basil. To store, leave to cool, transfer to airtight container and refrigerate for up to 5 days or freeze for up to 3 months