- 4 c carrots, peeled and chopped
- 2 c potatoes, peeled and cubed
- 1 onion, chopped
- 2 c vegetable stock (or more, to cover vegetables)
Combine in a saucepan and cook until vegetables are soft. Do not drain. Set aside to cool slightly, then blend with an immersion blender.
- 1 can coconut milk + 1 can water
- 1/2 tsp curry powder
- 1/2 tsp seasoned salt
- salt and pepper
Stir to blend (or blend further with the immersion blender). Reheat and serve. Freezes well.