Curried Potato-Carrot Soup
Recipes from the Root Cellar, by Andrea Chesman
This scrumptious soup is ready in less than an hour.
Prep Time
45 minutes
Cook Time
30 minutes
Yield
4 Servings
Ingredients
2 tablespoons canola oil
1 onion
1 tablespoon ginger, fresh
4 cloves garlic
1 tablespoon curry powder
1 teaspoon fenugreek seeds
3 cups stock
1 1⁄2 pounds potato, russet
2 carrot
1 cup milk
salt
black pepper
Instructions
Heat oil in a large heavy saucepan over medium-high heat. Add the onion, ginger, garlic, curry, and fenugreek and sauté until the onion is translucent, about 3 minutes. Add the broth, potatoes, and carrots. Bring to a boil, then reduce the heat and simmer until the potatoes and carrots are completely tender, about 30 minutes.
Stir the soup, smashing some of the potatoes against the side of the pot to mash them and thicken the soup. Stir in the milk and season with salt and pepper. Reheat until hot enough to serve; do not bring to a boil once the milk has been added.