Curried Carrot and Leek Soup

    Curried Carrot and Leek Soup


    13 people made this

    Curry and leeks was not a combination I had previously come across but this soup is a joy to eat and vegan too.

    Serves: 6 

    • 500g leeks, thinly sliced
    • 500g carrots, diced
    • 1/2 tablespoon olive oil
    • 1 medium potato, peeled and diced
    • 1/2 teaspoon curry powder
    • 1 litre vegetable stock
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. In a large saucepan saute leeks and carrots in olive oil until leeks are tender. Add potato and curry powder; cook and stir for 2 minutes.
    2. Pour in stock, salt and pepper then bring to the boil. Reduce heat, cover and simmer for 15 to 20 minutes or until the vegetables are very tender.
    3. Using a hand-held immersion blender, blend the soup in the saucepan until smooth. Alternatively, blend only part way so that some vegetable pieces remain. Alternatively, blend in batches using a blender.
    4. When blended reheat and serve.

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