Vickys Creamy Broccoli Soup

• 1 tbsp olive oil
• 2 clove minced garlic
• 1 inch of fresh ginger, peeled and finely chopped
• 1 tsp mild curry paste
• 1 small onion, chopped
• 1 medium carrot, diced
• 500 grams gold potatoes
• 500 grams broccoli
• 200 ml light coconut milk
• 1 handful fresh parsley
• 1 salt and pepper to taste

1. Heat the oil in a soup pan then add the garlic, ginger and curry powder.
2. Stir in to flavour the oil well
3. Add the broccoli, onion, carrot and potatoes and fry off a little in the oil, then add enough water to cover them and add the parsley
4. Bring to boil and let simmer for 20 minutes until the potatoes are soft, then put the whole lot through a blender and blend smooth
5. Add the coconut milk, salt and pepper to taste and simmer gently to warm the milk through
6. If you prefer your soup thicker add a teaspoon of arrowroot or cornstarch mixed with cold water and simmer until thickened more.
7. Likewise if you prefer it thinner, add more water
8. Serve with some dairy free sour cream or a vegan cheese toasted sandwich

olive oil, garlic, ginger, curry paste, onion, carrot, gold potatoes, broccoli, light coconut milk, handful fresh parsley, salt

Taken from cookpad.com/us/recipes/333903-vickys-creamy-broccoli-soup (may not work)