Michael Caines’ Curried Carrot Soup Recipe

Curried Carrot and Coriander Soup Recipe

There’s still a chill in the air as we enter spring. Michael Caines’ curried carrot and coriander recipe is the perfect dish to see you through to the warmer weather.

Carrots are an easy vegetable to grow at home as they’re grown from a seed, take up little space and can even be grown in containers. Sow in early Spring and harvest all year round!

Carrots are a firm favourite amongst our chefs as they’re so versatile. They can be roasted, pureed, boiled, chargrilled, fried – the possibilities are endless. The traditional carrots found in supermarkets are normally orange in colour, but you can get a variety of colours which offer different flavours. The purple carrot has a brightly coloured purple skin with an orange interior. It’s high in the antioxidant anthocyanin and is slightly spiced – perfect for salads and for pickling. The yellow carrot is as described – bright yellow in colour and features a sweeter, richer flavour. There’s also the white carrot, which could be easily mistaken for a parsnip. The white carrot is one of the sweetest carrots on the market and they’re commonly eaten raw.

The recipe for Michael’s curried carrot and coriander soup is below, but if you don’t fancy getting your apron on, book a table at The Harbourside Refuge instead and let us take care of the cooking.

Serves 4

Ingredients

150g onions, chopped

2 cloves of garlic, peeled and lightly crushed

500g small carrots, peeled and chopped

50g unsalted butter

1 tsp cumin seeds

1 tsp of Madras curry powder

300ml chicken or vegetable stock

500ml water

1 bouquet garni (parsley stalks, coriander stalks, thyme, bay leaf, celery and leek, tied with string)

Fresh coriander leaves

Method

Cook the onion, garlic and carrots gently in a saucepan with the butter and a pinch of salt, for 5 minutes.

Meanwhile, toast the cumin seeds in a dry pan.

Combine the toasted cumin and Madras curry powder with the vegetables and cook for a further 2 minutes.

Add the chicken stock, water and bouquet Garni to the mix and bring it to the boil. Reduce the heat and allow the mixture to simmer slowly for 30 minutes.

Transfer to a blender and blend to a fine purée, then pass the purée through a sieve and return it to a clean pan. Add more seasoning if need be and serve with freshly chopped coriander leaves sprinkled on top. Bon Appétit!

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