|Source||Recipes from the Root Cellar, by Andrea Chesman|
|Prep time||45 minutes|
|Cooking time||30 minutes|
|Total time||1 hour, 15 minutes|
This scrumptious soup is ready in less than an hour.
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.