Lightly curried cream of carrot and potato soup
Serving: 4-6
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Directions
- Heat the butter in a large pot and add the leeks, garlic, garam masala and curry powder. Stir until the leek is soft and the spices are fragrant.
- Add the carrots and potatoes, stock and water and cook covered until the vegetables are soft. Season.
- Cook’s tip For the crispy carrots, thinly slice 1 carrot with a potato peeler and place on a baking tray lined with baking paper. Preheat the oven to 100®C and bake the carrots until dry and crispy.
Ingredients
- 30 ml (2 tbsp) butter
- 1 leek, washed and chopped
- 2 garlic cloves, finely chopped
- 10 ml (2 tsp) garam masala
- 10 ml (2 tsp) medium curry powder
- 2 large carrots, chopped
- 2 large potatoes, chopped
- 1 l vegetable stock
- 500 ml water
- 15 ml (1 tbsp) Royco cream of tomato
- Salt, to taste
- Plain yoghurt, to serve
- Crispy carrots, to serve