Curried Carrot Soup Recipe.
With the days getting shorter and the nights getting longer, the autumn months are the ideal opportunity to try cooking something new in the kitchen.
A big bowl of nourishing soup is the perfect way to warm up on a cold winter evening, and this curried carrot soup recipe from the Michael Caines At Home cookbook works perfectly as a starter or a main. Carrots are sweet and full of flavour when cooked, and they pair beautifully with the mild spices that Michael includes as part of the recipe.
150g onions, chopped
2 cloves of garlic, peeled and lightly crushed
500g carrots, peeled and chopped small
150g unsalted butter
1 teaspoon cumin seeds
1 teaspoon of Madras curry powder
300ml chicken stock or vegetable stock
fresh coriander leaves
1 bouquet garni (parsley stalks, coriander stalks, thyme, bay leaf, celery and leek, tied with
- 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.
- 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.
- Bring to the boil and add a little salt, then reduce to a simmer and leave to cook slowly for 30 minutes. Transfer into a blender and blend to a fine purée, then pass the purée through a sieve and return it to a clean pan.
- Check the seasoning and serve sprinkled with freshly chopped coriander leaves.
If you want to see how Michael does it, you can book a table at Mickey’s and enjoy the curried carrot soup as a delicious starter. It comes with spiced croutons for added flavour, and a rustic baguette on the side to keep you fuller for longer. If you are planning ahead, check out the Mickey’s Beach menu before booking, where you can see the full range of main courses and desserts.