Serves 4

 

Ingredients

1 teaspoon vegetable oil

1 onion, sliced

2 teaspoons mild curry powder

5 cups vegetable or chicken stock

5 large carrots, washed and chopped

1 large potato, peeled and chopped

 

Method

• Heat oil in a large pot and cook onion until translucent.
• Stir through curry powder and cook for 1 minute.
• Add remaining ingredients and bring to the boil. Cover, reduce heat and simmer for 10 minutes or until vegetables are tender.
• Remove from heat. Puree in a blender until smooth, adding a little extra water if required.
• Return to the saucepan and reheat. 

 

Hint

To microwave, reduce stock to 4½ cups, place ingredients in a bowl and cook on high (100%) for 15 minutes or until vegetables are soft.

 

Serving suggestion

Top with a dollop of low-fat natural yoghurt and sprinkle with chives.

 

Recipe from Healthy Food Fast © State of Western Australia 2008, reproduced with permission.