It makes about 20 ladlefuls.
1-3 roasted green chiles, chopped
3″ chunk of ginger, peeled, grated
Three garlic cloves, minced
1 tbsp turmeric
1 tsp cumin
1 tsp cinnamon
1 tbsp curry powder
10 carrots, peeled and cut into medallions.
One huge potato, peeled, chopped
Vegetable stock to cover (about 6 cups)
1 tsp vegemite
Sauté onion garlic and ginger in vegetable oil until tender. Add spices.
Cook one minute until aromatic. Add carrot and potato. Coat in spices and oil.
Add stock. Bring to a boil. Simmer until veggies are tender. Maybe 20 minutes. Allow to cool a bit then blend to a puree. Top with sour cream or yogurt.