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Carrot Soup
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Carrot Soup
This is a great dish to have on nights you don’t want anything heavy. The spices give it a pleasing kick and stop it feeling too virtuous a meal choice.
- Preparation time:
- 15 minutes
- Cooking time:
- 45 minutes
- Total time:
-
1 hour
- Serves:
- 4
Ingredients
- 3 Garlic cloves, crushed
- 3 tsp Coriander seeds
- 1 tsp White mustard seeds
- 1 tsp Curry powder
- ½ tsp Cinnamon
- 1kg Carrots, sliced
- 1.5 litres Chicken stock
- 1 tbsp Lime juice
- 2 tbsp Extra virgin olive oil
- 2 Onions, chopped
- 1½ tsp Ground ginger
Method
- Heat a large pan over a medium-high heat and add the oil. Add the onions and cook for 5 minutes, stirring occasionally. Add the ginger, garlic and spices; stir for a further 2 minutes or until fragrant. Add the carrots and stock and bring to the boil. Reduce the heat and simmer for 30 minutes or until the carrots are soft.
- Take off the heat; carefully purée the soup using a hand-held blender. Add more liquid if it is too thick. Stir through the lime juice and salt to taste.
Nutritional Info
| Energy | 230.0kcal |
|---|---|
| Sugars | 21.0g |
| Fat | 9.0g |
| Saturated Fat | 2.0g |
| Salt | 2.0g |
This recipe was first published on Waitrose.com in March 2010
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