Curry potato soup

Peeling potatoes

• 700 g floury potatoes unpeeled, fitting through hole in mixing bowl lid
• 600 g water

Curry potato soup

• 120 g onions halved
• 120 g carrots cut in pieces
• 2 garlic cloves
• 30 g olive oil
• 200 g bacon cubes (optional)
  or 200 g sausage sliced (1 cm) (optional)
• 1 tbsp curry powder
• 800 g water
• 2 tsp vegetable stock paste, homemade
  or 2 tsp chicken stock paste, homemade
• 1 dried bay leaf
• 1 tbsp dried marjoram
• 3 allspice berries (optional)
• 1 tbsp Dijon mustard
• ½ tsp ground nutmeg
• 1 tsp salt
• ½ tsp ground black pepper
• 60 - 80 g cream, min. 30% fat
  or 80 - 100 g coconut milk, canned
• fresh parsley leaves roughly chopped, to garnish
• bread cut in slices, for serving (optional)
• cream, min. 30% fat for drizzling