Curried Carrot Soup

3/4  serving		Sweet potato
1/4  cup		Banana Squash
1		Leek
1  teaspoon		Curry Powder
1		Salt & Pepper
8  cups		of water
6		Medium Carrots
1		Garlic Clove - Fresh
2  tablespoons		Natural Oils Extra Virgin Olive Oil
1		french roll

Tip: Click on the ingredient links to learn the nutritional information for all the Curried Carrot Soup ingredients. The serving size for any ingredient in Curried Carrot Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Dice garlic place in pot along with 1 Tbps. Olive Oil and 1 1/2 tsp Curry Powder. Put on medium heat while you chop vegetables, stirring occasionally. Clean and chop vegetables. Using only the white of the Leek. Place all ingredients in pot and stir coat the vegetables with the oil ,garlic and curry powder. Add 8 cups water, enough to cover vegetables. Place lid on pressure cooker, turn heat to high. Once it starts to steam allow vegetables to cook 5 minutes. Turn off heat cool down. Once cooled place stock into blender and puree till nice and creamy. I added a bit of coconut cream/milk for texture and taste but is not necessary. Slice french roll, brush olive oil on each piece with a little garlic powder and toast. Use this for grutons.