Ingredients
1 teaspoon vegetable oil
1 onion, sliced
2 teaspoons mild curry powder
5 cups vegetable or chicken stock
5 large carrots, washed and chopped
1 large potato, peeled and chopped
Method
- Heat oil in a large pot and cook onion until translucent
- Stir through curry powder and cook for 1 minute
- Add remaining ingredients and bring to the boil
- Cover, reduce heat and simmer for 10 minutes or until vegetables are tender
- Remove from heat
- Puree in a blender until smooth, adding a little extra water if required
- Return to the saucepan and reheat
Serves 4
Preparation time 10 mins
Cooking time 10 mins 