Curried soup

A quick and easy  warming soup for the chillier months.

Curried Soup from the 2011 Dairy DiaryServes 4
Time 35 mins
Calories 171 per portion
Fat 9g of which
4.2g is saturated
Suitable for freezing

Butter 15g (1/2oz)
Carrot 1, peeled and chopped
Onion 1, peeled and chopped
Potato 175g (6oz), peeled and diced
Smoked streaky bacon 4 rashers, chopped
Korma curry paste 2 tsp
Chicken stock 450ml (3/4 pint)
Milk 300ml (1/2 pint)
Chopped coriander 3tbsp

1 Melt butter in a large pan and gently sauté carrot, onion, potato and bacon for 10 minutes.

2 Stir in the curry paste, cook 1 minute then add stock and season with salt and pepper. Bring up to boil, stirring, then cover and simmer for 20 minutes.

3 Pureée with a stick blender or in a food processor. Add milk and coriander and reheat.


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