Potato Curry Soup

Peeling Potatoes

• 24 oz russet potatoes unpeeled, cut into pieces (2 in. wide)
• 21 oz water
• 1 tsp vegetable oil

Curry Potato Soup

• 4 oz yellow onions cut into pieces
• 4 oz carrots cut into pieces
• 2 garlic cloves
• 1 oz extra virgin olive oil
• 1 tbsp curry powder
• 28 oz vegetable stock
• ½ oz Dijon mustard
• 1 dried bay leaf
• 1 tsp salt to taste
• ¼ tsp ground black pepper
• 3 oz coconut cream plus extra to drizzle, to garnish
• fresh chopped parsley to garnish
• crusty bread sliced, toasted, to serve (optional)