Curried carrot potato soup
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.
Ingredients
- 1 tablespoonolive oil
- 1yellow onion, chopped
- 2cloves garlic, chopped
- -sea salt
- 500 gfloury potatoes, peeled and chopped
- 2carrots, peeled and chopped
- 500 mlchicken or vegetable stock
- 1 - 2 tablespoonspacked brown sugar
- 1 tablespoonyellow curry powder
- 1 - 2 tablespoonsasian fish sauce
- 1 tablespoonfresh ginger, peeled and roughly chopped
- 400 gcoconut milk, shaken well before opening
- -fresh basil, chopped, for garnish
- Amountingredient name
-
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.
-
Step 2
Add potato mixture, brown sugar, curry powder, sh sauce, ginger and coconut milk to the jar of the KitchenAid ARTISAN Power Plus Blender.
-
Step 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.
-
Step 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
OUR MOST ADORED DISHES
Share the joy with these tried and tested recipes for taste temptation. Beloved by home chefs, you’ll enjoy the satisfied smiles on your diners’ faces almost as much as the flavours.
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.
Step 2
Add potato mixture, brown sugar, curry powder, sh sauce, ginger and coconut milk to the jar of the KitchenAid ARTISAN Power Plus Blender.
Step 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.
Step 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