Ingredients
6 medium carrots
1 14 kg potatoes
2 white onions
1 garlic clove
2 tablespoons oil
2 12-3 teaspoons curry powder
1 teaspoon caraway seed
1 14 liters vegetable broth (more if you like your soup less creamy)
salt and pepper
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Classic swivel peeler — potatoes, carrots, apples, asparagus
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Seal out syn-propanethial-S-oxide — tear-free onion prep
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Classic swivel peeler — potatoes, carrots, apples, asparagus
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Seal out syn-propanethial-S-oxide — tear-free onion prep
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
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peel and chop carrots and potatoes into small chunks. slice the onions, mince the garlic. heat the oil in a large heavy pot (i use cast-iron). add the garlic, the curry powder, caraway seeds and the onions and saute for some minutes until lightly browned. add the potatoes and carrots and saute on medium heat for another 10 minutes. add the broth, cover and let simmer for about 35-40 minutes or until all veggies are tender. season with salt and pepper to taste. puree soup using a hand held blender until it has the desired consistency-i like it to be still chunky (add more broth if needed). serve with some warm bread of your choice.