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Curried carrot soup

Two star Michelin chef Michael Caines shares his classic soup starter that comes with a fragrant spicy twist.

Michael Caines Shine for ShelterBox

“Shine for ShelterBox is a brilliantly simple way to make a difference to families all over the world when they need it most. Get together with your neighbours, feast with your friends or cook up a storm with your community this winter to spread some brightness to the lives of others.”

- Michael Caines

Serves: 4
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.

To book a table at Michael Caines restaurant or to find out more about his support for Shine for ShelterBox click here