Kosher salt and freshly cracked black pepperto taste
¾cupwhole milk
Instructions
Heat the olive oil in a large heavy soup pot over medium-high heat. Add the vegetables to the pot. Cook until the vegetables are tender, about 10 minutes.
Pour in the broth, curry powder and season with salt and pepper to taste. Bring the pot to a boil, then reduce the heat; cover and simmer for 20 minutes.
Turn off the heat. Use an immersion blender to puree the soup. Alternatively, you can transfer the soup in batches to a blender; puree, then return the soup back to the pot.
Turn the heat back on to low and stir in milk. Heat through; about 5 minutes.
Serve warm with crusty bread.
Notes
Unless you really love curry, I suggest that you add one teaspoon of the curry and taste the soup, before adding the second teaspoon. I use Madras curry powder which tends to be a lot spicier than other curries, giving the soup a lot more heat and flavor. I absolutely adore it! You can purchase some here.
If you'd like to add cheese, add it at the end when you pour in the milk.
Yukon gold potatoes or russet potatoes work the best.
Omit the milk and you'll have a vegan recipe.
Use an immersion blender to puree the soup or transfer the soup in batches to a food processor or blender;
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