Curried Carrot Soup
This fragrant carrot and cumin soup is a comforting and flavorful dish that warms you from the inside out. The sweet carrots and aromatic spices blend together beautifully to create a silky-smooth texture that is perfect for a cozy meal any day of the week. Garnish with fresh coriander for a burst of freshness with every spoonful.
— Constant Cookbook
Ingredients
- 150g/5½oz unsalted butter
- 150g/5½oz onions
- 2 garlic
- 500g/1lb 2oz carrots
- 1 tsp cumin
- ½ tsp Madras curry powder
- 300ml/½ pint chicken stock
- 1 bouquet garni
- 1 tbsp chopped fresh coriander
Instructions
- Melt the butter in a saucepan and sweat the onion, garlic and carrots, with a pinch of salt, for 5â6 minutes, or until softened.
- Meanwhile toast the cumin seeds in a dry frying pan until fragrant. Add the cumin seeds and curry powder to the vegetables and cook a further 2â3 minutes.
- Add the stock, bouquet garni and 500ml/18fl oz water and bring to the boil. Reduce to a simmer and cook for 30 minutes.
- Remove the bouquet garni, then blend the soup in a blender until smooth. Pass through a sieve into a clean saucepan and season to taste with salt and pepper.
- To serve, ladle the soup into serving bowls and sprinkle with the coriander.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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