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List of ingredients for Curried carrot soup


* 175g Unsalted butter
* 220g Onions, chopped
* 2 bulbs Garlic, peeled and Cloves cut in half if large
* 500g Carrots, peeled and chopped into small pieces
* A pinch each of Sugar and Salt
* 1 teaspoon Cumin seeds
* 1 teaspoon Nigella seeds
* 1 teaspoon Jalfrezi masala
* 800ml Vegetable stock or water to which has been added 2 tsps Marigold Swiss Bouillon Powder or Bron's Spanish vegetable stock concentrate (TM)* Bron's Spanish vegetable stock concentrate
* 1 tablespoon chopped Green chillies or a sprig of parsley, to serve

===Method===
* Melt the Butter in a saucepan over a low-medium heat.
* Add the Onion, Garlic and Carrots, and Stew gently for about 30 minutes until they are soft, but not Browned.
* Add a pinch of Sugar and Salt and continue cooking until the Vegetables are beginning to caramelise.
* Meanwhile toast the Cumin and Nigella Seeds in a Dry frying pan until fragrant.
* Add the Toasted Seeds and jalfrezi masala to the Vegetables and cook a further 2-3 minutes.
* Add the Vegetable stock and water and bring to the Boil.
* Reduce to a Simmer and cook for 30 minutes.
* Blend the Soup in a Blender until smooth.
* Season to taste and serve, sprinkled with the chopped Chillies or the parsley sprig.

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Recipe from: https://www.cookipedia.co.uk/wiki/index.php/Curried_carrot_soup

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