I bought carrots last week for… something and I cannot remember what so I decided to make soup from them. I didn’t want to just make carrot and coriander and a quick search brought up this curried carrot soup recipe from Food Network. I upped the amount of curry in it by accident (misreading teaspoon as tablespoon) but this actually gave a really nice soup, so I’ve modified my version accordingly =)
Curried Carrot Soup
- 3 tbsp grapeseed oil
- 2 tbsp curry powder
- 1/2 tbsp ground coriander
- 5-600g carrots, peeled and thinly sliced
- 4 stalks celery, thinly sliced
- 1 medium onion, coarsely chopped
- 500ml chicken stock
- 500ml veg stock
- 1/2 tbsp tomato purée
- 1 tablespoon lemon juice
- Chop the carrots, celery and onion.
- Add the oil and curry to a pan – I used mild/medium powder – and heat for a couple of minutes.
- Add the chopped veg to the pan and mix well, letting it soften for ten minutes.
- Add in the stock and tomato paste then boil for ten minutes.
- Leave to cool and skim the oil from the surface, then blend.
- Add the lemon juice, stir and serve.
I often mix stock flavours unless it’s a particular flavour soup (chicken, for example). This is a habit I learned from my mother and I’ve found that it really helps boost the flavours in some soups – lentil made with half chicken, half ham stock tastes much better to me than made with just one or other but, of course, using just one type would work and it’s all dependant on what you like!
This soup is warm. I don’t really like ‘hot’ spicy food, but this has the kind of heat which leaves your mouth heated but not burning – perfect for me. If you really don’t like a lot of spicyness you’ll want to tone it down a little, adding a little less powder and, conversely, if you like a little heat add hot curry powder rather than mild/medium. A really nice soup to eat on a cool, misty autumn day.