Warm the oil and butter together in a saucepan and add the chopped onion. Cover with a lid and cook over a medium
heat for a few mins before adding the curry powder. Add the potato and continue to cook for a further 5-10 mins.
Pour the milk and 500ml water over the potatoes, then sprinkle in the vegetable stock cube. Bring to a simmer and cook for
15-20 mins until the potatoes are completely tender. Season with a pinch of salt and blitz in a blender until smooth. For a slightly sweet touch, add the mango chutney, a teaspoon at a time to suit your taste, liquidising until smooth. Divide the soup into bowls, finishing with the coriander leaves if you have them.
Recipe taken from gary rhodes time to eat, from michael joseph