Curried Carrot Soup
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Preparation Time: 10 minutes | Cooking Time: 10-30 mins | Freezable?: Yes
A warming lightly spiced curried carrot soup for one for a winter’s day. Appearances can be deceptive, easy to make but tastes incredible!
- 8oz unpeeled carrots – then peeled and chopped into small pieces
- ½ small onion finely chopped
- 1 tablespoon of butter or vegan equivalent
- small garlic clove crushed
- small pinch of cumin seeds or ground cumin
- ¼ teaspoon curry powder
- 4 floz (120ml) vegetable or chicken stock
- 4floz (120ml) of unsweetened coconut milk
Optional – if you have the ingredients to hand
- ½ teaspoon of minced or finely grated ginger
- fresh coriander to serve
- Warm and melt the butter in a small saucepan, add all the chopped carrots, onions, garlic and a pinch of salt, stir and gently cook for 5-6 minutes until the vegetables are softened.
- Add the ground cumin (or lightly toasted cumin seeds if preferred), and curry powder to the vegetables and cook for a further 2-3 minutes.
- Add the chicken or vegetable stock and bring to the boil, reduce and simmer for 20 minutes
- Remove from the hob and blend the soup in a blender until smooth, season to taste and return to the hob. Add in the unsweetened coconut milk
- Ladle the soup into a serving bowl and garnish with fresh chopped coriander if you have some.
Double up on the stock if you don’t want to use unsweetened coconut milk
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