Step 1

Insert peeler and press down to secure. Place potatoes, water and oil into mixing bowl and start Peeler /6 min. Rinse and drain potatoes through Varoma dish and set aside. Remove peeler. Discard peeling water and peels (see Tip). Rinse mixing bowl.

Step 2

Place peeled potatoes into mixing bowl and chop 5 sec/speed 4. Transfer to a bowl and set aside.

Step 3

Place 5 oz reserved chopped potatoes, onions, carrots, garlic, olive oil and curry into mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula, place simmering basket instead of measuring cup onto mixing bowl lid and cook 5 min/250°F//speed 0.5.

Step 4

Add remaining potatoes, vegetable stock, Dijon mustard, bay leaf, salt and pepper, place simmering basket instead of measuring cup onto mixing bowl lid and cook 10 min/212°F/speed 1.

Step 5

Add coconut cream, place simmering basket instead of measuring cup onto mixing bowl lid and cook 3 min/212°F//speed 1. Remove and discard bay leaf. Insert measuring cup and start Blend /1 min. Transfer to bowls and garnish each serving with coconut cream and parsley. Serve Curry Potato Soup immediately with a side of crusty bread.