Curried Carrot Soup

The Recipes / Vegetables 

Lympstone Manor, Devon

500g carrots, peeled & finely diced
150g onions, chopped 2 cloves garlic, peeled & lightly crushed
150g unsalted butter
4g cumin seeds
2g madras curry powder
300ml chicken stock Bouquet garni (parsley stalks, coriander stalks, thyme, bay leaf, strip of celery and leek, tied with string)
Fresh coriander leaves

Serves 4

Toast the cumin in a dry pan. Sweat the carrots, onion and garlic in the butter with no colour for 5 minutes. Add the toasted cumin and curry powder to the vegetables and sweat for a further 2 minutes.

Add the chicken stock, 500ml of water and bouquet garni. Bring to the boil and add a little salt. Reduce to a simmer and leave to cook slowly for 30 minutes.

Transfer to a processor and blend to a fine purée, then pass through a sieve and return to warm in a clean pan, adjusting the seasoning. Serve with freshly chopped coriander leaves.