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Curried carrot soup

Curried carrot soup

This lightly spiced carrot soup couldn't be any simpler to make, yet it makes a delicious supper on a cold winter's evening.

Ingredients

Preparation method

  1. Melt the butter in a saucepan and sweat the onion, garlic and carrots, with a pinch of salt, for 5-6 minutes, or until softened.

  2. Meanwhile toast the cumin seeds in a dry frying pan until fragrant. Add the toasted cumin seeds and Madras curry powder to the vegetables and cook a further 2-3 minutes.

  3. Add the stock, bouquet garni and 500ml/18fl oz water and bring to the boil. Reduce to a simmer and cook for 30 minutes.

  4. Remove the bouquet garni, then blend the soup in a blender until smooth. Pass through a sieve into a clean saucepan and season to taste with salt and freshly ground black pepper.

  5. To serve, ladle the soup in serving bowls and sprinkle with chopped fresh coriander.

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