Curried Potato Soup Recipe
Ingredients
1 medium-size onion, minced
1 tablespoon safflower oil
2 1/2 cups Chicken Stock
2 large potatoes, diced
1 large tomato, peeled, seeded, and chopped
1/4 teaspoon curry powder
1/4 teaspoon paprika
2 tablespoons minced fresh parsley
Minced fresh parsley (garnish)
Directions
Place the onions and the oil in a medium-size saucepan and cook over medium heat, stirring frequently.
When the onions are softened and just beginning to turn golden, add the stock, potatoes, tomatoes, curry, paprika, and parsley.
Bring to a boil over medium heat, then reduce heat, cover, and simmer slowly for 30 minutes.
Remove about 1 1/2 cups of the potatoes with a slotted spoon and place in a warmed serving bowl.
Place the remaining soup in a blender and process on low speed until smooth.
Add the blended soup to the potatoes in the serving bowl and stir.
Garnish with parsley, if desired.
When the onions are softened and just beginning to turn golden, add the stock, potatoes, tomatoes, curry, paprika, and parsley.
Bring to a boil over medium heat, then reduce heat, cover, and simmer slowly for 30 minutes.
Remove about 1 1/2 cups of the potatoes with a slotted spoon and place in a warmed serving bowl.
Place the remaining soup in a blender and process on low speed until smooth.
Add the blended soup to the potatoes in the serving bowl and stir.
Garnish with parsley, if desired.
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