By Michael Caines, Lympstone Manor.
Michael Caines’ curried carrot soup
Ingredients
- 150g onions, chopped
- 2 cloves of garlic, peeled and lightly crushed
- 500g carrots, peeled and chopped small
- 150g unsalted butter
- 1 teaspoon cumin seeds
- A large pinch of Madras curry powder
- 300ml chicken stock
- 500ml water
- 1 bouquet garni (parsley stalks, coriander stalks, thyme, bay leaf, celery and leek, tied with a string)
- Fresh coriander leaves
Method
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Cook the onion, garlic and carrots gently in a saucepan with a pinch of salt with the butter, without colouring, for 5 minutes. Meanwhile, toast the cumin seeds in a dry pan.
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Add the toasted cumin and Madras curry powder to the vegetables and cook for a further 2 minutes, then add the chicken stock, water and bouquet garni.
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Bring to the boil and add a little salt, then reduce to a simmer and leave to cook slowly for 30 minutes.
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Transfer to a blender and blend to a fine purée, then pass through a seive and return it to a clear pan. Check the seasoning and serve sprinkled with freshly chopped coriander leaves.
