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Potato Curry Soup

Potato Curry Soup
4.1 15 ratings
Prep. 5 min
Total 35 min
6 portions
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Ingredients

Peeling Potatoes
  • russet potatoes unpeeled, cut into pieces (5 cm/2 in. wide)
    700 g
  • water
    600 g
  • vegetable oil
    1 tsp
Curry Potato Soup
  • yellow onions cut into pieces
    115 g
  • carrots cut into pieces
    115 g
  • garlic cloves
    2
  • extra virgin olive oil
    30 g
  • curry powder
    1 tbsp
  • vegetable stock
    800 g
  • Dijon mustard
    15 g
  • bay leaf, dried
    1
  • salt to taste
    1 tsp
  • ground black pepper
    ¼ tsp
  • coconut cream plus extra to drizzle, to garnish
    85 g
  • fresh parsley to garnish
  • bread (optional) sliced, toasted, to serve

Difficulty

easy

Nutrition per 1 portion

Sodium 463.6 mg
Protein 3.3 g
Energy 794.6 kJ / 189.9 kcal
Fat 8.1 g
Fibre 4.1 g
Saturated Fat 2.9 g
Carbohydrates 25.7 g

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