Curried carrot soup
Carrots are one of the first flavours that many of us experience when we start to eat solids as a baby, and they make a great soup. They are so sweet when fully cooked, and go well with mild spices.
- 150g onions, chopped
- 2 cloves of garlic, peeled and lightly crushed
- 500g carrots, peeled and chopped small
- 150g unsalted butter
- 1 teaspoon cumin seeds
- a large pinch of Madras curry powder
- 300ml chicken stock
- 500ml water
- fresh coriander leaves
- parsley stalks
- coriander stalks
- thyme
- bay leaf
- celery and leek
tie all ingredients together with a piece of string
Cook the onion, garlic and carrots gently in a saucepan with a pinch of salt with the butter, without colouring, for 5 minutes.
Meanwhile, toast the cumin seeds in a dry pan. Add the toasted cumin and Madras curry powder to the vegetables and cook for a further 2 minutes, then add the chicken stock, water and bouquet garni.
Bring to the boil and add a little salt, then reduce to a simmer and leave to cook slowly for 30 minutes. Transfer to a blender and blend to a fine purée, then pass the purée through a sieve and return it to a clean pan.
Check the seasoning and serve sprinkled with freshly chopped coriander leaves.
