Curried carrot potato soup

Prep work





  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, chopped
  • - sea salt
  • 500 g floury potatoes, peeled and chopped
  • 2 carrots, peeled and chopped
  • 500 ml chicken or vegetable stock
  • 1 - 2 tablespoons packed brown sugar
  • 1 tablespoon yellow curry powder
  • 1 - 2 tablespoons asian fish sauce
  • 1 tablespoon fresh ginger, peeled and roughly chopped
  • 400 g coconut milk, shaken well before opening
  • - fresh basil, chopped, for garnish
  • Amount ingredient name

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.

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

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.

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




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