Curried carrot soup
This silky, lightly spiced carrot soup brings together sweet carrots and aromatic curry powder in a rich chicken stock base. Butter adds a velvety finish, while fresh coriander provides a bright, herbal contrast. Serve hot with a sprinkle of caraway seeds for a warming and comforting meal.
Ingredients
- Garlic2 კბილი
- cumin seeds2 ჩაის-კოვზი
- Curry powder2 ჩაის-კოვზი
- Chicken stock500 ml
- water500 ml
- Bouquet garni1 ცალი
Instructions
5 steps- 1
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.
- 2
Meanwhile toast the cumin seeds in a dry frying pan until fragrant. Add the cumin seeds and curry powder to the vegetables and cook a further 2-3 minutes.
- 3
Add the stock, bouquet garni and 500ml/18fl oz water and bring to the boil. Reduce to a simmer and cook for 30 minutes.
- 4
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 pepper.
- 5
To serve, ladle the soup into serving bowls and sprinkle with the coriander.
Nutrition
1 serving ≈ 217 g
Nutrition values are estimates. - means data is unavailable.
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