Warm Vegetable Soup

• 6 big carrots
• 5 small potatoes
• 350 grams frozen peas
• 300 grams sweet corn
• 500 grams crushed tomatoes
• 2 clove garlic
• 1 yellow onion
• 1 pinch sugar
• 1 curry powder, salt, pepper, parsley, smoked paprika, basil, rosemary, cayenne pepper
• 1 stock cube
• 1 bay leaf

1. Wash, peel and roughly chop carrots, onions, garlic and potatoes
2. Heat oil in a big pot over medium high heat.
3. Saute onion and carrots until fragrant
4. Next, add garlic, the bay leaf and potatoes.
5. Saute for a minute or so before adding enough water to submerge vegetables.
6. Bring to a boil
7. Cover with a lid and let simmer for about 20 minutes, stirring every now and then
8. Then, add crushed tomatoes, peas, corn and seasoning.
9. Simmer, covered, until potatoes and carrots are fork tender
10. Serve warm with a splash of tabasco

carrots, potatoes, frozen peas, sweet corn, clove garlic, yellow onion, sugar, curry, cube, bay leaf

Taken from cookpad.com/us/recipes/345632-warm-vegetable-soup (may not work)