Sunday, 4 March 2012

Creamy Curried Carrot Soup

So we're going on holiday next week and I'm determined to get rid of all the perishable goods in my fridge before we go. I'm a bit OCD like that. Anyway, we had an enormous bag of carrots languishing in the vege drawer, so the only answer was to make carrot soup. I'm normally more of a pumpkin soup girl, in fact I've never made carrot soup before, so I was determined to make it really spicy and flavorsome.


700 grams of carrots (about 7 large carrots)
2 brown onions
2 cloves garlic
25 grams butter
1 teaspoon ground coriander
1/2 teaspoon ground cumin
Large pinch of red pepper flakes
1 litre vege or chicken stock
1 cup milk
Salt and pepper to season


Dice the onions and finely chop the garlic. Saute in a large pot with the butter until soft. Add the spices and mix well. Add the carrots (roughly chopped) and saute for about 10 minutes. Add the stock, milk and season as required. Bring to the boil and then simmer for 20 minutes, or  until the carrots are cooked through. Leave to cool if you can, otherwise  blend carefully so as not to splash yourself with burning hot soup. It will take about 10 minutes to blend into a smooth creamy consistency. Taste and season with more salt and pepper if necessary.

Best served with buttered soldiers while listening to UB40 on a Sunday afternoon. Enjoy!

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