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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.

Start cooking

Tools

Details

14

Ingredients

5

Steps

Time

15'

Prep

45'

Cooking

60'

Total

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
Make it now
  • 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

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Curried carrot potato soup

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

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