Ingredients
3 to 4 carrots
1 large potato (or two small)
30g butter
1 large onion
1 clove garlic
1 tsp curry powder
1 tsp cumin
4 cups of veggie stock
Salt & Pepper to taste
Method
Melt the butter and saute the chopped onion until soft. Add the chopped carrots, and potato. Stir until they start to soften. Add seasoning and stock Simmer until cooked. Puree. Add more water for desired consistency. Serve with crusty bread.
