1 large potato
3 chicken stock cubes
2t curry paste (I used korma)
salt and pepper
1. Dice the onion and zucchini.
2. Peel and dice the carrot and potato.
3. In a large saucepan, melt the butter and sweat all the vegetables for 5 minute.
4. Add the water, stock cube, and curry powder.
5. Cook until all the vegetables are tender.
6. Purée the vegetables and add the cream.
7. Season with salt and pepper.