Curried Carrot Soup

: SERVES 2

Minimising food waste is a priority for me, and soups are a delicious, fuss-free way to use up any leftover vegetables. My curried carrot soup is a perfect example, turning simple ingredients into a flavourful, comforting meal.

INGREDIENTS

• 1 1⁄2 Tablespoons Olive Oil
• 5 Carrots, peeled and roughly chopped
• 2 Large Potatoes, peeled and roughly chopped
• 1 White Onion, peeled and roughly chopped
• 2 Garlic Cloves, peeled and roughly chopped
• 2 Teaspoons Mild Curry Powder
• 1 Teaspoon Sea salt
• 1⁄2 Teaspoon Black pepper
• ⁄2 Teaspoon Sugar
• 1 Litre Knorr© Gluten-free Vegetable Stock, hot

DIRECTIONS

In a deep saucepan, add the oil and turn the heat on to medium.

Add the chopped onion and sauté until softened but not browned.

Add the garlic, carrot and potatoes and cook for a further 2-3 minutes.

Add the curry powder and coat the vegetables. Cook whilst stirring for 1 minute then carefully pour in the hot vegetable stock.

Pop a lid onto the pan, bring to the boil then turn down to a low simmer for 20-25 minutes or until the potatoes and carrots are cooked through.

Use a hand blender or food processor to blend until the soup is smooth. Season to taste with salt, pepper and sugar (which bring out the sweetness of the carrots). Add more seasoning to suit your taste.

Tip: Once the soup has cooled completely, you can store it in an airlock container in the fridge for 2-3 days or freeze in a freezer bag for up to 3 months.