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Curried Vegetable Soup



Melt butter in a large sauce pan. Add curry powder, onions, carrots, pepper, corn and potatoes. Cook stirring occassionally for about 5 mins. Add stock, bring to boil then reduce heat. Cover and cook until vegetables are tender. Remove from heat, cool slightly then transfer about half the vegetable mixture to a blender and process until smooth. Stir in milk and heat in the saucepan. Season with salt and pepper. Put in bowls and garnish with parsely.
Serves 6-8
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