Mulligatawny Soup

• 1 baking potato, peeled and cut into 1/2 in dice
• 1 carrot, peeled and cut into 1/2 in dice
• 1 large onion, chopped
• 1 leek, cleaned and sliced
• 2 sticks celery, sliced (optional)
• 1 ounce butter
• 1 tablespoon curry powder
• 1 teaspoon tomato paste
• 3 34 cups vegetable broth
• salt

1. Melt the butter in a large pan.
2. Add the vegetables and cook for 5 minutes.
3. Add the curry powder and cook for a further 2 minutes.
4. Add the tomato paste and broth.
5. Bing the soup to a simmer, cover and cook for 20 minutes, until the vegetables are tender.
6. Blitz the soup in a liquidizer or with a hand blender until smooth.
7. Season with salt and serve.

baking potato, carrot, onion, celery, butter, curry powder, tomato paste, vegetable broth, salt

Taken from www.food.com/recipe/mulligatawny-soup-391261 (may not work)