Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Potato Curry Soup
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- #88163
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 large potatoes, peeled and diced
2 large onions, peeled and sliced thinly
6 large carrots, scraped and cut into fairly thick rings
1 cup chopped fresh coriander
2 cloves fresh garlic
1 tablespoon curry powder
1 tablespoon lemon juice
6 cups chicken stock
4 bay leaves
1 pinch salt
directions
Heat the chicken stock in a large pot to which you can add all the ingredients except for the chopped coriander leaves. Give it a pinch of salt and bring to the boil and then let it simmer until the veggies are soft.
Remove the bay leaves. Let the pot cool and then put through a blender. Taste and add more salt and lemon juice if necessary. Reheat and let it simmer away until piping hot.
Serve in warm bowls and scatter some of the chopped coriander into the soup.
You could put a dollop of Greek yogurt into it if liked or garlic croutons.
added by
schmidt
nutrition data
177 calories, 1 grams fat, 34 grams carbohydrates, 6 grams protein per serving. This recipe is low in fat.
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