Potato Curry Soup

Peeling Potatoes

• 700 g russet potatoes unpeeled, cut into pieces (5 cm/2 in. wide)
• 600 g water
• 1 tsp vegetable oil

Curry Potato Soup

• 115 g yellow onions cut into pieces
• 115 g carrots cut into pieces
• 2 garlic cloves
• 30 g extra virgin olive oil
• 1 tbsp curry powder
• 800 g vegetable stock
• 15 g Dijon mustard
• 1 bay leaf, dried
• 1 tsp salt to taste
• ¼ tsp ground black pepper
• 85 g coconut cream plus extra to drizzle, to garnish
• fresh parsley to garnish
• bread sliced, toasted, to serve (optional)