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Curried carrot soup with carrot-top chutney
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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
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
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.
Typical values per serving: