Curried carrot soup
Two star Michelin chef Michael Caines shares his classic soup starter that comes with a fragrant spicy twist.
- Michael Caines
Prep time: 20 minutes
Cooking time: 45 minutes
- 150g onions, chopped
- 2 cloves of garlic, peeled and lightly crushed
- 500g carrots, peeled and chopped small
- 150g unsalted butter
- 1 teaspoon cumin seeds
- A large pinch of Madras curry powder
- 300ml chicken stock
- 500ml water
- 1 bouquet garni (parsley stalks, coriander stalks, thyme, bay leaf, celery and leek, tied with string)
- Fresh coriander leaves
Cook the onion, garlic and carrots gently in a saucepan with a pinch of salt and the butter, without colouring, for 5 minutes.
Meanwhile, toast the cumin seeds in a dry pan. Add the toasted cumin and Madras curry powder to the vegetables and cook for a further 2 minutes, then add the chicken stock, water and bouquet garni.
Bring to the boil and add a little salt, then reduce to a simmer and leave to cook 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.
Check the seasoning and serve sprinkled with freshly chopped coriander leaves.
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