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    Curried carrot soup with carrot-top chutney

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    Curried carrot soup with carrot-top chutney

    • Preparation time: 10 minutes
    • Cooking time: 35 minutes

    Makes: 6


     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. 

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