Curried Potato-Carrot Soup

Summary

Yield
Servings
SourceRecipes from the Root Cellar, by Andrea Chesman
Prep time45 minutes
Cooking time30 minutes
Total time1 hour, 15 minutes

Description

This scrumptious soup is ready in less than an hour.

Ingredients

2 tablespoons
canola oil
1  
onion
1  
ginger
4 cloves
garlic
1 tablespoon
curry powder
1 teaspoon
fenugreek seeds
3 cups
broth
1 1/2 pound
potatoes, russet
2  
carrots
1 cup
milk
   
salt & pepper to taste

Instructions

Heat oil in a large heavy saucepan over medium-high heat. Add the onion, ginger, garlic, curry, and fenugreek and sauté until the onion is translucent, about 3 minutes. Add the broth, potatoes, and carrots. Bring to a boil, then reduce the heat and simmer until the potatoes and carrots are completely tender, about 30 minutes.

Stir the soup, smashing some of the potatoes against the side of the pot to mash them and thicken the soup. Stir in the milk and season with salt and pepper. Reheat until hot enough to serve; do not bring to a boil once the milk has been added.