Curried Carrot Soup

A simple, lightly spiced carrot soup made by sweating vegetables with cumin and curry powder, then blending until smooth.

Vegetarian Healthy Soup Curry Winter Carrot

Estimated Nutrition

Calories

362.6

kcal / serving

1450.4 kcal total

Carbs

19.1g

per serving

76.5 g total

Fat

31.2g

per serving

124.8 g total

Protein

3.3g

per serving

13.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

150

Unsalted Butter

Liquids

300

Chicken Stock

or vegetable stock

NutsSeeds

cloves

Garlic

crushed

tsp

Cumin Seeds

0.5

tsp

Madras Curry Powder

piece

Bouquet Garni

tbsp

Coriander

freshly chopped, to serve

Vegetables

150

Onion

chopped

500

Carrots

peeled and chopped into small pieces

Method

Melt the butter in a saucepan and sweat the onion, garlic, and carrots with a pinch of salt for 5-6 minutes until softened.

Toast the cumin seeds in a dry frying pan until fragrant.

Add the toasted cumin and Madras curry powder to the vegetables and cook for 2-3 minutes.

Add the stock, bouquet garni, and 500ml of water then bring to a boil.

Lower the heat to a simmer and cook for 30 minutes.

Remove the bouquet garni and blend the soup in a blender until smooth.

Pass the soup through a sieve into a clean saucepan and season with salt and pepper.

Ladle the soup into bowls and garnish with chopped fresh coriander.