Curried carrot potato soup
Tools
Ingredients
Serving
1 tbsp
olive oil
1
yellow onion, chopped
2
cloves garlic, chopped
to taste
sea salt
500 g
potatoes, peeled and chopped
2
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
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