Ingredients

  • 150g unsalted butter
  • 1 onion, chopped
  • 4 garlic cloves, crushed
  • 500g carrots, peeled and chopped into small pieces
  • 1 tsp cumin seeds
  • 1 tsp Madras curry powder
  • 300ml chicken stock (or vegetable stock)
  • 500ml water
  • 1 tbsp chopped fresh coriander, to serve

Method

  1. 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.

  2. 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.

  3. Add the stock and 500ml water and bring to the boil. Reduce to a simmer and cook for 30 minutes.

  4. 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.

  5. To serve, ladle the soup in serving bowls and sprinkle with chopped fresh coriander and paprika.

References

https://www.bbc.co.uk/food/recipes/curried_carrot_soup_29946