Warm and fragrant, this veggie soup is perfect for a light meal, plus really nutritious! Serve with crusty bread for a more hearty dish.
Serves: 6 Preparation time: 20′ Cooks in: 30′ Ready in: 50′
Ingredients
600 g carrots, peeled, chopped
1 large potato, peeled, chopped
1 tsp cumin, powder
1 tbsp sweet curry powder
1/4 cup extra-virgin olive oil
1 leek, finely chopped, fried in olive oil, drained in kitchen paper
salt, white pepper
Method
Step 1
In a large pan heat the oil, add carrots, potatoes, cumin, curry and season with salt, pepper and cook for 5 minutes until starting to soften.
Step 2
Add 1½ lt water or vegetable stock and cook until cooked through. Blitz the soup with a hand blender or in a food processor until very smooth. If necessary, boil for another 2-3 minutes until soup thickens.
Step 3
Serve hot in bowls garnishing with fried leeks.
Photo George Drakopoulos – Food styling Tina Webb
Και η ελληνική συνταγή: Καροτόσουπα με κάρι και τηγανητά πράσα
http://www.olivemagazine.gr/recipe/%CE%BA%CE%B1%CF%81%CE%BF%CF%84%CF%8C%CF%83%CE%BF%CF%85%CF%80%CE%B1-%CE%BC%CE%B5-%CE%BA%CE%AC%CF%81%CE%B9-%CE%BA%CE%B1%CE%B9-%CF%84%CE%B7%CE%B3%CE%B1%CE%BD%CE%B7%CF%84%CE%AC-%CF%80%CF%81%CE%AC%CF%83/
