5-6 Russet Potatoes cubed
4-6 carrots cubed
8 cups of vegetable stock
tsp of chili powder or flakes
3 Tbsp of corn starch dissolved in a little water
thumb sized piece of turmeric grated (can use 1 tbsp dry)
clove of garlic grated
1 tbs of dry thyme
2 Tbsp olive oil
salt and pepper
Heat oil in a heavy pan, add onions, season with salt and pepper
Fry onions until they are translucent then add the potato cubes
Add the garlic, turmeric and dry thyme
Stir and fry them for a couple of minutes
Add carrots and continue cooking for 2 more minutes
Add stock, bring to boil, then turn to a simmer, cover and leave to cook for 20 minutes
Take half of the soup out and blitz with a stick blender
Add the bell pepper (you can also add corn now)
Stir in the corn starch slurry and the blended soup
Simmer with the lid on for 5 more minutes
Enjoy