Source: National Health and Medical Research Council or based on material provided by the National Health and Medical Research Council.
1 teaspoon vegetable oil
1 onion, sliced
2 teaspoons mild curry powder
5 cups vegetable or chicken stock
5 large carrots, washed and chopped
1 large potato, peeled and chopped
Heat oil in a large pot and cook onion until translucent. Stir through curry powder and cook for 1 minute. Add remaining ingredients and bring to the boil. Cover, reduce heat and simmer for 10 minutes or until vegetables are tender. Remove from heat. Puree in a blender until smooth, adding a little extra water if required. Return to the saucepan and reheat.
Hint! To microwave, reduce stock to 4 ½ cups, place ingredients in a bowl and cook on HIGH (100%) for 15 minutes or until vegetables are soft.
Serving suggestion
Top with a dollop of low-fat natural yoghurt and sprinkle with chives.
