Recipe: Potato Curry Soup

POTATO CURRY SOUP

Two large potatoes, peeled and diced
Two large onions, peeled and sliced thinly
Six large carrots, scraped and cut into fairly thickish rings
A cup of chopped fresh coriander
A few cloves of fresh garlic
A tablespoon of curry powder
A tablespoon of lemon juice
6 cups chicken stock(or use veggie stock if liked)
Four bay leaves (or to taste)

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 the lot through the 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.