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′
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
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.
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.
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