Ingredients
| 50 g | Butter |
| 1 | Onion, diced |
| 1 | Carrot, diced |
| 1 tsp | Cumin seeds |
| 1 tsp | Mustard seeds |
| 1 Tbsp | Curry powder |
| 1 tsp | Ground turmeric |
| 2 cloves | Crushed garlic |
| 1 kg | Potato, boiling or general purpose potatoes, peeled and diced (Main) |
| 4 cups | Chicken stock |
| 1 ½ cups | Water |
| 1 cup | Frozen peas |
| 1 to taste | Salt |
| 1 to taste | White pepper |
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Directions
- Melt the butter in a large saucepan on medium. Add the onion, carrot and cumin seeds.
- Saute gently, until softened. Stir in the mustard seeds, turmeric and curry powder for 1 minute.
- Add the garlic, potatoes, stock and water. Simmer, uncovered, until the potatoes are tender, about 20 minutes.
- Tip half the soup into a bowl and puree until smooth. Return mixture to saucepan and add the peas. Simmer for 4 minutes.
- Great served topped with chopped coriander.
