Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         mixed vegetables*
  10 1/2  pints         chicken or vegetable stock
   1                    garlic clove -- crushed
   1      sprig         coriander leaves
   2      tablespoons   coriander chopped -- as garnish
   2      tablespoons   ghee or vegetable oil
   1      medium        onion -- finely chopped
   4      teaspoons     curry powder
   3      tablespoons   plain flour
     1/4  pint          double cream

Preparation:

* Use a selection of root vegetables, mushrooms, onions etc Place the vegetables, stock, garlic and coriander sprig in a large pan. Bring to the boil, cover and simmer for 45 minutes until the vegetables are tender. Blender and re-heat gently. Meanwhile, heat the ghee or vegetable oil and fry the onion for about 10 minutes, stirring constantly until golden. Stir in the curry powder and flour and stir fry for a minute. Add this mixture to the soup. Simmer the soup until it is thickened, then add the cream and chopped coriander leaves. This famous soup is a legacy from the Raj, when Britain ruled India under the Viceroy. It was created in the 18th century by southern Indian cooks to serve to the sahibs (their masters). Unfortunately, many bastardised versions are sold in Britain's numerous Indian restaurants. This version is much closer to the original. The strength of the curry powder is up to you. I personally like using Korma powder (mild curry powder), if you want it hotter use Madras (medium) or even Vindaloo (hot).