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Curried carrot soup with carrot-top chutney

Preparation time: 10 minutes
Cooking time: 35 minutes

Makes: 6

Ingredients

2 tbsp sunflower oil

2 garlic cloves, crushed

1 large onion, finely chopped

2 celery stalks, finely chopped

10g fresh root ginger, grated

1 tsp salt

400g Waitrose Duchy Organic bunched carrots, finely sliced

1½ tsp ground cumin, plus an extra ¼ tsp

1½ tsp ground coriander

pinch crushed chilli flakes

½ tsp ground turmeric

1½ tsp caster sugar

½ lemon, juice

5 tbsp crème fraîche chutney

CHUTNEY

leaves from 1 bunch carrots, finely chopped

½ red chilli, chopped

5g fresh root ginger, grated

1 small garlic clove, crushed

¼ tsp ground cumin

½ lemon, juice

4 tbsp sunflower oil

Method

1. For the soup, heat the oil in a large saucepan. Add the garlic, onion, celery, ginger and salt and sweat over a gentle heat for 10-15 minutes, stirring occasionally, until the vegetables are soft.

2. Meanwhile, make the chutney. Blanch the carrot leaves in a pan of boiling water for 1 minute. Drain well and put in a small food processor. Add the remaining chutney ingredients, plus 1 tbsp water and whizz to a green sauce. Season and set aside.

3. Add the carrots to the soup and stir for a few minutes, then stir in the spices and sugar. Pour in 850ml water; add more salt if liked. Simmer for 10-15 minutes, until the carrots are soft.

4. Remove from the heat and, using a stick blender, whizz until smooth. Stir through the lemon juice and 3 tbsp crème fraîche. Mix the remaining 2 tbsp crème fraîche with the extra ¼ tsp ground cumin. Divide the soup between bowls, add a blob each of cumin crème fraîche and chutney, then briefly swirl together. Serve with crusty bread, if liked.