Ingredients for Creamy Potato Soup:
Large potatoes 4 pcs
Cooking oil to the required amount
Butter 2 tbsp
Chopped onion chopped
Sliced crushed celery half a cup
Garlic 3 cubes
Pune Dry a teaspoon
Ginger powder three quarters of teaspoon
Cumin powder with half teaspoon
Salt a half teaspoonful
Black pepper half a teaspoon
Chicken or vegetable juice 3 pcs
Shorndar 400 g
Creamy Potato Soup:
Start with barbecue potatoes. Set the oven temperature to 400 degrees Fahrenheit. Cover the oven tray with refractory paper. Half the potatoes in half, and apply oil on it and place it on the tray. Barbecue for 30 minutes. Do their skin. Pour in a bowl and squeeze it perfectly.
When the potatoes are grilling. Place a large frying pan over medium heat. Melt the butter in it. Add the onion and crushed celery, cook and stir for about 5 minutes. Grab the garlic directly into the pan. Add Pune, Ginger, Cumin, Salt and Pepper. Cook and stir for a minute.
Pour chicken or vegetables and coconut milk into it, and when cooked halfway, reduce the heat to prepare the potatoes.
Put poured potatoes into the ingredients and combine them thoroughly. Taste salt and pepper. To make a smooth fit, transfer the soup to the blender.
Warm, if you would like to decorate with onions and yogurt and walnuts.
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