Carrot soup
I love a really hearty carrot soup. It’s such a great way to use up carrots or just a delicious soup to make, with a spicy kick too.
Ingredients
- 200g/7oz butter
- 2 tbsp coriander seeds
- 2 tbsp cumin seeds
- 1 tsp dried red chilli flakes
- ½ tsp ground turmeric
- 1 onion, finely chopped
- 2 tbsp salt
- 6 garlic cloves, crushed
- 1kg/2lb 4oz carrots, peeled and grated
- 1 medium–large potato, peeled and grated
- 2 oranges, zest and juice
- 1 litre/1¾ pints vegetable stock
- chilli oil, to drizzle
- chopped fresh coriander leaves, to garnish
Method
Heat the butter in a large stock pot, casserole or saucepan over a medium heat. As soon as the butter has melted, add the coriander seeds, cumin seeds, chilli flakes and turmeric and cook for a few minutes.
Add the onion and salt and cook until the onions are soft. The add the garlic.
Add the carrot and potato, mix to combine everything and cook over a high heat.
Add the orange zest and juice. Pour in the stock and boil rapidly for about 10 minutes. Turn the heat down and leave to simmer with the lid on for 30 minutes. As soon as the carrots are tender, blend with a hand blender until smooth and velvety.
Serve in warmed bowls. Drizzle over some chilli oil and sprinkle on the coriander.
Recipe Tips
You can also use parsnips instead of carrots or a mixture of both carrots and parsnips.
