Curried carrot soup: Difference between revisions
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A lovely warming [[Soup|soup]] for autumn and winter. Note that the [[Carrots|carrots]] and [[Onions|onions]] are net weight, ie after peeling. | |||
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|TotalCalories = 1647 | |TotalCalories = 1647 | ||
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|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = 1 hour, 30 minutes | |CookTime = 1 hour, 30 minutes | ||
|Image = [[Image:Curried carrot soup recipe.jpg|alt=Electus]] | |Image = [[Image:Curried carrot soup recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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==== | ====Best recipe review==== | ||
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''<span class="reviewTitle">Wierd food, very wierd</span>'' | ''<span class="reviewTitle">Wierd food, very wierd</span>'' | ||
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<span class="reviewAuthor">[[User:Chef|Jerry]] </span></span> | <span class="reviewAuthor">[[User:Chef|Jerry]] </span></span> | ||
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{{RecipeIngredients | {{RecipeIngredients | ||
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| 1 teaspoon [[Nigella|nigella seeds]] | | 1 teaspoon [[Nigella|nigella seeds]] | ||
| 1 teaspoon [[Jalfrezi masala|jalfrezi masala]] | | 1 teaspoon [[Jalfrezi masala|jalfrezi masala]] | ||
| 800ml [[Vegetable Stock|vegetable stock | | 800ml [[Vegetable Stock|vegetable stock]] | ||
| 1 tablespoon chopped [[Green chillies|green chillies]] or a sprig of [[parsley]], to serve | | 1 tablespoon chopped [[Green chillies|green chillies]] or a sprig of [[parsley]], to serve | ||
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* Based on a recipe by '''[http://www.bbc.co.uk/food/recipes/curried_carrot_soup_29946 Michael Caines]''' | * Based on a recipe by '''[http://www.bbc.co.uk/food/recipes/curried_carrot_soup_29946 Michael Caines]''' | ||
===Variations=== | ===Variations=== | ||
Instead of stock, use 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]] | |||
Use chopped [[Coriander|coriander]] to garnish if preferred. Adjust [[Garlic|garlic]] quantity to taste. Use [[Chicken stock|chicken stock]] if preferred and use any [[Spice|spice]] mix you like. | Use chopped [[Coriander|coriander]] to garnish if preferred. Adjust [[Garlic|garlic]] quantity to taste. Use [[Chicken stock|chicken stock]] if preferred and use any [[Spice|spice]] mix you like. | ||
===Chef's notes=== | ===Chef's notes=== | ||
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[[Category:Unusual recipes]] | [[Category:Unusual recipes]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/curriedcarrotsoup|#curriedcarrotsoup]] [[Special:Search/garlic|#garlic]] [[Special:Search/carrots|#carrots]] [[Special:Search/vegetables|#vegetables]] [[Special:Search/seeds|#seeds]] [[Special:Search/parsley|#parsley]] [[Special:Search/vegetablestock|#vegetablestock]] [[Special:Search/soup|#soup]] [[Special:Search/nigella|#nigella]] [[Special:Search/onions|#onions]] [[Special:Search/cumin|#cumin]] | ||
</code><!-- /footer hashtags --> | |||
Latest revision as of 16:02, 2 September 2022
A lovely warming soup for autumn and winter. Note that the carrots and onions are net weight, ie after peeling.
| Curried carrot soup | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 411 |
| Ready in: | 1 hour, 45 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 1 hour, 30 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 18th January 2013 |
|
Best recipe reviewWierd food, very wierd 5/5 But bloody marvellous - the strange things are often the best! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
- 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.
Serving suggestions
Serve with a nice hunk of bread.
Recipe source
- Based on a recipe by Michael Caines
Variations
Instead of stock, use water to which has been added 2 tsps Marigold Swiss Bouillon Powder or Bron's Spanish vegetable stock concentrate Use chopped coriander to garnish if preferred. Adjust garlic quantity to taste. Use chicken stock if preferred and use any spice mix you like.
Chef's notes
If it is too thick, add a little more stock or water.
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