Food - Soup Recipes

All kinds of delicious soup recipes from South Africa, Africa and the world

Curry Carrot Soup

Curry Carrot Soup

A simple and lightly spiced soup for a cosy winters evening.

150g/5½oz unsalted butter
150g/5½oz onions, chopped
2 garlic cloves, crushed
500g/1lb 2oz carrots, peeled and chopped into small pieces
1 tsp cumin seeds
½ tsp Madras curry powder
300ml/½ pint chicken stock (or vegetable stock)
1 *bouquet garni
1 tbsp chopped fresh coriander, to serve

Preparation method
Melt the butter in a saucepan and sweat the onion, garlic and carrots, with a pinch of salt, for 5-6 minutes, or until softened.

Meanwhile toast the cumin seeds in a dry frying pan until fragrant. Add the toasted cumin seeds and Madras curry powder to the vegetables and cook a further 2-3 minutes.

Add the stock, bouquet garni and 500ml/18fl oz water and bring to the boil. Reduce to a simmer and cook for 30 minutes.

Remove the bouquet garni, then blend the soup in a blender until smooth. Pass through a sieve into a clean saucepan and season to taste with salt and freshly ground black pepper.

To serve, ladle the soup in serving bowls and sprinkle with chopped fresh coriander.

Less than 30 mins preparation time
10 to 30 mins cooking time
Serves 4

A bouquet garni is a bundle of herbs that is added to casseroles, stocks, sauces and soups. It traditionally comprises parsley (or parsley stalks, which have lots of flavour), a few sprigs of thyme and a bay leaf. These herbs may be bundled into a strip of leek or a piece of celery stalk, or tied in a muslin bag or with string, to keep them together during cooking and allow easy removal before serving.

Join us on Facebook Follow us on Twitter Keep up with us on Pinterest Join our Google Plus circle Join us on Tumblr