Curry-Spiced Jerusalem Artichoke Soup | Bertolli Olive Oil

Ingredients

• 1kg Jerusalem Artichoke, cut into quarters
• 1 Garlic, halved horizontally
• 1 small Brown Potato, peeled, cut into quarters
• 1 small Brown Onion, roughly diced
• 1L Vegetable Stock
• ½ cup Almond Milk
• Sea salt and freshly cracked black pepper
• 3 Tbsp Bertolli Light in Taste Olive Oil
• 1 Tbsp Sesame Seeds
• 2 Tsp Cumin Seeds
• 2 Tsp Coriander Seeds
• 4 sprigs fresh Curry Leaves