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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A classic Anglo-Indian soup which is great to make during the winter months as it can become a complete meal when served with some good crusty bread. Varations/Additions: Garnish the soup with a little cooked long grain rice; Sweeten the flavor with a little mango chutney before blitzing; Cook some chopped apple in the soup for a sweeter flavor. Ingredients:
1 baking potato, peeled and cut into 1/2 in dice |
1 carrot, peeled and cut into 1/2 in dice |
1 large onion, chopped |
1 leek, cleaned and sliced |
2 sticks celery, sliced (optional) |
1 ounce butter |
1 tablespoon curry powder |
1 teaspoon tomato paste |
3 3/4 cups vegetable broth |
salt |
Directions:
1. Melt the butter in a large pan. Add the vegetables and cook for 5 minutes. Add the curry powder and cook for a further 2 minutes.
2. Add the tomato paste and broth. Bing the soup to a simmer, cover and cook for 20 minutes, until the vegetables are tender.
3. Blitz the soup in a liquidizer or with a hand blender until smooth.
4. Season with salt and serve.
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