Michael Caines’ curried carrot soup

By Michael Caines, Lympstone Manor.

Download recipe.

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

  1. 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.

  2. 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.

  3. Bring to the boil and add a little salt, then reduce to a simmer and leave to cook slowly for 30 minutes.

  4. 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.