Curried carrot soup
This lightly spiced carrot soup is so simple to make, yet it makes a delicious supper on a cold winter's evening.There is a lot of butter in this recipe to make it really silky and luxurious, but you can reduce this amount if you want a slightly healthier soup. See the Recipe Tips for more substitutions.
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.
Meanwhile toast the cumin seeds in a dry frying pan until fragrant. Add the cumin seeds and curry powder to the vegetables and cook a further 2–3 minutes.
Add the stock, bouquet garni and 500ml/18fl oz water and bring to the boil. Reduce to a simmer and cook for 30 minutes.
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 pepper.
To serve, ladle the soup into serving bowls and sprinkle with the coriander.
To make it vegan, fry the onions in 3 tbsp olive oil and use vegetable stock.
Check the stock is gluten-free if required.