Curried Carrot Soup by Michael Caines
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’.
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
Bouquet Garnie (parsley stalks, coriander stalks, thyme, bay leaf bound with a piece of celery and leek, tied with string)
Fresh coriander leaves
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.