Directions

1. Heat oil in large saucepan over medium heat. Add onion, garlic and pinch of salt, cover and cook, stirring occasionally, until softened, about 5 minutes. Add potatoes, carrots, stock and 1 teaspoon salt, stir to mix well and raise heat to high. Bring to a boil over medium-high heat, cover partially, reduce heat to low and simmer until potatoes and carrots are tender, about 20 minutes.
2. Transfer potato mixture to Dual Wall jar of KitchenAid® Orion Blender and add brown sugar, curry powder, fish sauce, ginger and coconut milk. Secure lid and set blender to Soup setting. Blend until machine turns itself off.
3. Alternatively, combine ingredients in blender as directed, secure lid and turn dial to Speed 1. Slowly increase speed to medium (Speed 5 or 6). Blend until completely smooth and rising steam is visible, about 4 minutes.
4. Soup should be hot. Season to taste with salt. Serve at once, garnished with basil. To store, let cool, transfer to airtight container and refrigerate for up to 5 days or freeze for up to 3 months.