Curried carrot soup
Method
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Melt the butter in a saucepan and sweat the onion, garlic and carrots, with a pinch of salt, for 5-6 minutes, or until softened.
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Meanwhile toast the cumin seeds in a dry frying pan until fragrant. Add the toasted cumin seeds and Madras curry powder to the vegetables and cook a further 2-3 minutes.
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Add the stock, bouquet garni and 500ml/18fl oz water and bring to the boil. Reduce to a simmer and cook for 30 minutes.
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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 freshly ground black pepper.
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To serve, ladle the soup in serving bowls and sprinkle with chopped fresh coriander.
Ingredients
- 150g/5½oz unsalted butter
- 150g/5½oz onions, chopped
- 2 garlic cloves, crushed
- 500g/1lb 2oz carrots, peeled and chopped into small pieces
- 1 tsp cumin seeds
- ½ tsp Madras curry powder
- 300ml/½ pint chicken stock (or vegetable stock)
- 1 bouquet garni
- 1 tbsp chopped fresh coriander, to serve
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