Curried Carrot Soup
Recipe type: First Course/Soup
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
Really looking forward to making Chef Michael Caines warming soup this week, and will probably make quite a bit and freeze the left overs. It is a perfect Winter soup, and I will be enjoying this for many a lunch, or a starter when we have friends round.
  • 150g onions, chopped
  • 2 cloves of garlic, peeled and lightly crushed
  • 500g carrots,peeled and chopped small
  • 150g salted butter
  • 1 teaspoon cumin seeds
  • Large pinch of Madras curry powder
  • 300ml chicken stock
  • 500ml water
  • 1 bouquet garni (or sprigs of parsley stalks, coriander stalks, thyme, bay leaf, celery and leek - all tied together with string)
  • Fresh coriander leaves
  • Optional: Slices of streaky bacon
  1. Cook the onion, garlic and carrots gently in a saucepan with a pinch of salt with the butter, without colouring, for 5 minutes. Meanwhile toast the cumin seeds in a dry pan.
  2. Add the toasted cumin and Madras curry powder to the vegetables and cook for a further 2 minutes, then add the chicken stock, water and bouquet garni.
  3. Bring to the boil and add a little salt, then reduce to a simmer and leave to cook slowly for 30 minutes.
  4. Remove the bouquet garni, then transfer the rest to a blender and blend to a fine puree, then pass through a sieve and return it to a clean pan.
  5. Check the seasoning, adjust to taste if necessary and serve sprinkled with fresh chopped coriander leaves. And as you see in the picture, a slice of crispy bacon, either in one piece or broken into bits would finish it off.
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