Curried Carrot Soup by Michael Caines

Curried Carrot Soup cr. David Griffen Web

 

 

 

 

 

 

 

 

 

 

Photograph: David Griffin

 

Enjoy a warming bowl of spiced carrot soup, perfect for September evenings. One of many beautiful and simple recipes from Michael’s book ‘Micheal Caines at Home’.

Serves 4

Ingredients:

500g Carrots – peeled and chopped small

150g Onions – chopped

150g Unsalted Butter

2 Cloves of Garlic – peeled and lightly crushed

4g Cumin Spice – whole

2g Madras Curry Powder

300ml Chicken Stock

500ml Water

Bouquet Garnie (parsley stalks, coriander stalks, thyme, bay leaf bound with a piece of celery and leek, tied with string)

Fresh coriander leaves

Method:

Sweat the onion, garlic and carrots in a saucepan with a pinch of salt, with no colour for 5 minutes.

Whilst sweating the vegetables place the cumin into a dry pan and toast.

Now add the toasted cumin and Madras curry powder to the vegetables and sweat for a further 2 minutes.

Add the chicken stock, water and bouquet garnie. Bring to the boil and add a little salt.

Reduce to a simmer and leave to cook slowly for 30 minutes.

Now place into a blender and blend to a fine puree, pass through a sieve and the return to a clean pan, adjust seasoning and serve with some freshly chopped coriander leaves.

 

Enjoy!

 

 



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