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
Notes
Hint To microwave, reduce stock to 4 ?? cups, place ingredients in a bowl and cook on HIGH (100%) for 15 minutes or until vegetables are softServing suggestion Top with a dollop of low-fat natural yoghurt and sprinkle with chives
Serves 4
Preparation time 10 mins
Cooking time 10 mins
