Spicy Carrot Soup
Ingredients
1 tablespoon sunflower oil
1 brown onion chopped
2 garlic clove sliced
2 carrot cut into chunks
500 g potatoe about 3 medium sized floury type, scrubbed and cut into chunks
1 tablespoon curry powder
2 teaspoon reduced-salt vegetable stock powder
Garnish
Fresh coriander
2 tbsp pepitas/pumpkin seeds
Instructions
- Heat the oil in a large saucepan and cook the onion and garlic until softened.
- Add all the remaining ingredients apart from the fresh coriander and pumpkin seeds. Season with ground black pepper and cover with 1 litre boiling water. Bring back up to the boil, then reduce the heat and simmer for 20–25 min until the veg are tender.
- Remove the pan from the heat, then blend with a stick blender until smooth.
- Divide the soup among 6 bowls, then sprinkle over the coriander, pumpkin seeds and some black pepper to serve.
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