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Curried Carrot Soup
Added: 21st Jan, 2006 | Viewed 459 times | |
A tasty twist to the 'cream of carrot' or 'clear carrot' soup that we are so used to, the older kids might really enjoy it and it will fill them up well too.
 
Preparation Time: 15 mins
Cooking Time: 25 mins
Serves 6
  Vegetarian  No Beef  No Pork
Ingredients
For The Stock
   6 large carrots, chopped
   1 large potato, peeled and chopped
   2 onions, coarsely chopped
   5 cups water
For The Topping
   1 tsp curry powder
   1 cup milk
   2 tbsp chopped coriander
   2 tbsp butter
   salt to taste
Method


Prepare the stock by combining all vegetables with 5 cups of water and cooking till vegetables turn tender. When thoroughly cooked, blend and strain. Set aside. Heat butter in a saucepan and fry onions till they turn golden. Add curry powder and fry for a few more minutes. Add the stock and allow to boil for some time. Add the milk just before serving and boil. Top with coriander and serve hot.
Gel's Notes
  • Seasoning with some fresh herbs like lemon thyme or dill will add a wonderful flavour and texture to the soup.
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    Related Categories
  • Course Types > Soup
  • Ingredients > Vegetable > Carrot
  • Seasons > Winter
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