Fragrant Carrot Soup
This lovely bright soup, lightly spiced with coriander, cumin and ginger is just the thing to warm you up on a cool autumn night.
Inroduction
About this Recipe
By: Sheridan Rogers
This lovely soup, lightly spiced with coriander, cumin and ginger is just the thing to warm you up on a cool autumn night. Make sure the spices are fresh so that they release their full flavour.
Ingredients
Serves 4
- carrots, 500g, peeled and sliced
- onion, 1, finely chopped
- garlic, 1 clove, finely choped
- vegetable oil, 2 tablespoons
- butter, 30g
- ground coriander, 2 teaspoons
- ground cumin, 1 teaspoon
- ground ginger, 1/2 teaspoon
- salt and pepper, to taste
- chicken or vegetable stock, 875ml
- fresh orange juice, 125ml
To serve: - natural Greek-style yoghurt
- toasted cumin seeds
Cook the onion and garlic in the oil and butter in a medium pan over low heat until soft and transparent. Add the carrots and stir well to coat them in the onion mixture. Turn heat to low and cook the carrots until almost tender.
Stir in the coriander, cumin and ginger. Add the stock and orange juice and leave to simmer for 15-20 minutes or until the carrots are very soft.
Remove from heat and cool a little.
Puree the soup in a food processor or blender until smooth. Serve with a dollop of yoghurt (or sour cream) and top with toasted cumin seeds.
Tip: toast the cumin seeds in a dry non-stick pan – watch them carefully to make sure they don’t burn.