Dice the onion, carrots, potato and courgette into small pieces about 1cm square. Smaller pieces will cook quicker, saving on energy.
1 Onion, 400 g Carrots, 200 g Potato, 400 g Courgette
Add the oil to a large pan or Dutch Oven and gently fry the onion over a low heat for 2 -3 minutes.
2 tablespoon Olive Oil
Add the curry powder and fry for one minute. This helps to release the flavour.
1 teaspoon Medium Curry Powder
Add the diced carrot and potato to the pan. Put the lid on and allow them to 'sweat' or steam for 3 minutes. This helps draw out their flavours. Keep the heat on low.
Add the diced courgette and stock and season with salt and pepper. Bring to the boil then simmer for 20 minutes.
800 ml Vegetable Stock, 1 teaspoon Salt, 1 teaspoon Black Pepper
Once the vegetables are soft, blitz the soup in a blender until smooth. Check the seasoning and serve.
Notes
Ingredients Notes
Potato - potatoes are used to thicken soups and give them that lovely creamy texture. The best varieties to use are ones that are high in starch such as Maris Piper, Kind Edwards or Desiree. In the US use Yukon, Russets, Idaho or all-purpose baking potatoes.
Courgette or Zucchini - Choose ones that are firm, without blemishes and about 12-15cm long (4 -6 inches). There are many different varieties and colours from white to yellow to striped and the most common green ones. Use any variety in the soup. Overgrown courgettes are called marrows and they are more watery than courgettes and have a bland taste.
Carrots - use any variety. Fresh carrots should be firm.
Stock - Always use a good quality vegetable stock.
Curry Powder - I use a medium curry powder.
Storage
Fresh soup keeps well in the fridge for 2 - 3 days. It also freezes well and the recommended freezing time for vegetable soups 4 - 6 months. Store soup in an airtight container. Soup is best defrosted in the fridge overnight.