Curried Carrot and Potato Soup

By kathleentirpak

Ingredients

• 1 Tablespoon olive oil
• 1 mediums sized chopped white onion
• 1 inch piece of fresh ginger, peeled and minced
• 6 medium peeled carrots, cut into 1 inch chunks
• 2 medium sized chopped potatoes
• 3 cups chicken broth
• 4 squares Japanese curry paste, or
• 2 teaspoons hot curry powder
• 1 teaspoon coriander
• 3/4 cup plain yogurt
• 4 thin lemon slices
• 2 Tablespoons chopped green onion

Preparation

Step 1

Saute the onion and garlic at medium heat until the onion is soft. Combine the onion and garlic in a stock-pot with the potatoes, carrots, chicken broth, curry, and coriander. Bring to a boil, cover, reduce heat to low, and simmer until potatoes and carrots are tender, about 15-20 minutes. Add the yogurt and heat through. Garnish with the lemon slices and green onions.