FoodWage
Veggie Curry Cream Soup
Spice up your day. 🔪
Ingredients for servings
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2 tbsp butter alternatively use ghee or coconut oil
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2 onions, finely chopped
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2 celery spears, finely chopped
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2 carrots peeled, finely chopped
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2 large leeks, finely chopped
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1 butternut squash
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4 garlic cloves, crushed
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2 tsp ginger, crushed
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2 tsp ground turmeric
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2 tsp curry powder
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1 tsp ground cinnamon
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1 tsp chili powder
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1 tsp paprika
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2 bay leaves
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2 large potatoes, peeled and cubed
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6 cups chicken stock 1.5 liters
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1 cup(s) cream/coconut milk
salt
pepper
lemon juice
plain yoghurt for serving
fresh coriander/cilantro for serving
Directions
Melt the butter and a splash of oil optional in a large pot.
Add the onion, celery, leek and carrot and fry for 10 minutes until soft and fragrant.
Add the garlic and ginger and fry for a min
Add the spices.
Stir together.
Add the potato and fry for another minute before pouring in the chicken stock.
Season with salt and pepper, add the cream.
Place the lid back on the pot and allow to simmer for another 15-20 minutes untill the potatoes are thoroughly cooked.
Take a hand blender and blend everything in the pot untill it turns into a thick cream.
Serve with a tsp of plain yoghurt and fresh coriander/cilantro.
Notes
Savoury spinach scones go extremely well with this, check out our scone recipe here!