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Curried carrot potato soup
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Ingredients
1 tbsp olive oil
1 yellow onion, chopped
3 cloves garlic, chopped
to taste kosher salt
1 1/4 potatoes, peeled and chopped
2 carrots, peeled and chopped
2 cups 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
14 ounces coconut milk, shaken well before opening
to taste fresh basil, chopped, for garnish
1 tablespoon fresh ginger, peeled and roughly chopped
Step by step
Heat oil in large saucepan over medium heat. Add onion, garlic and pinch of salt, cover and cook, stirring occasionally, until softened, 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, about 20 minutes.
Add potato mixture, brown sugar, curry powder, fish sauce, ginger and coconut milk to the blender jar. 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, about 1-2 minutes. Soup should be hot.
Season to taste with salt. Serve at once, garnished with basil. To store, let cool, transfer to airtight container and refrigerate for up to 5 days or freeze for up to 3 months.
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