Recipe from Michael Caines: Curried carrot soup
PUBLISHED: 09:38 04 October 2018 | UPDATED: 09:38 04 October 2018
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Check out Michael Caines’ column in the latest issue of Devon Life where you can read more about what this recipe will be perfect with
Curried Carrot Soup
- 500g carrots - peeled and chopped small
- 150g onions - chopped
- 150g unsalted butter
- 2 cloves of garlic - peeled and lightly crushed
- 4gr cumin spice - whole
- 2gr Madras curry powder
- 300ml chicken stock
- 500ml water
- Bouquet garni (parsley stalks, coriander stalks, thyme, bay leaf bound with a piece of celery and leek, tied with string)
- Fresh coriander leaves
1) Sweat the onion, garlic and carrots in a saucepan with a pinch of salt, with no colour for five minutes.
2) Whilst sweating the vegetables place the cumin into a dry pan and toast.
3) Now add the toasted cumin and Madras curry powder to the vegetables and sweat for a further two minutes.
4) Add the chicken stock, water and bouquet garni. Bring to the boil and add a little salt.
5) Reduce to a simmer and leave to cook slowly for 30 minutes.
6) Now place into a blender and blend to a fine puree, pass through a sieve and the return to a clean pan, adjust seasoning and serve with some freshly chopped coriander leaves.