Carrot and Potato Soup

Recipes and styling: Taryne Jakobi
Photographer: Vanessa Lewis
Dietician approval: Pippa Mullins

Makes 1.5 litres

INGREDIENTS
1 tbsp olive oil
½ cup leek, chopped
½ cup celery, chopped
2 cups carrots, grated
2 cups potato, diced with the skin on
Pinch mild curry powder
Pinch turmeric
Pinch paprika
Pinch nutmeg
3 cups low-salt chicken stock

METHODS
1. Sauté the veggies in oil olive oil for 5–8 minutes. Add the spices and cook for 1 minute.
2. Add the stock and bring to the boil, and then reduce the heat and simmer, covered, for 45 minutes or until the potatoes ate soft when pierced with a fork.
3. Allow to cool and purée in a blender until smooth.
4. Reheat the quantity you want to serve and freeze the remaining soup.

• Freezes well
• Make double and freeze




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