Curried carrot and potato soup

Approx. 240 Calories per serving. Recipe makes 2 servings.

It's getting towards the end of the week, and the fridge is looking a little empty. Instead of going shopping, I decided to use up some of the root vegetables in the crisper. This is a nice warm savory soup that really sticks to your ribs.

Ingredients

• 2 cups potatoes (I used red, skin on)
• 1 cup carrots
• 1/2 cup onions
• 1/2 Tbs olive oil
• 4 cloves garlic
• 1/2 cup vegetable stock
• 1 Tbs curry powder
• water

Directions

1. Wash and dice carrots and potatoes.
2. Add minced garlic, curry powder, and oil to a sauce pan.
3. Heat pan until oil and spices sizzle.
4. Add onions.
5. Cook onions until they start to wilt.
6. Add potatoes, carrots, vegetable stock, and cover with water.
7. Boil until all vegetables are soft.
8. Remove from heat and blend until smooth (I used an immersion blender).