Sunday, 19 June 2016

Spiced Carrot Soup
4 servings
Preparation 10 min 
Cooking 25 min
100 calories per serving 


4carrots, cut into thin rounds400 g
1/2onions, finely chopped100 g
1 clovegarlic, finely chopped  
2 1/2 tspbutter, unsalted12 g
2 1/2 tspcurry powder 7 g
1 1/2 cupchicken broth375 mL
1 1/2 cupwater 375 mL
1/3 cupcream 15%85 mL
1 pinchsalt [optional] 0.1 g
 ground pepper to taste  

Before you start

mandolin will make slicing the vegetables easier.
blender or food processor will be very useful to purée the soup.


  1. Prepare the carrots: slice them into thin rounds, finely chop the onion and garlic.
  2. In a pot, sweat the onion and garlic in butter over medium heat for about 3-4 min. Add the carrots and sautéa few minutes. Add the curry and cook 1 min with stirring. Add salt and pepper. Pour in the broth and water. Bring to a boil, lower the heat, cover and simmer until the carrots are tender, about 20 min.
  3. Purée the soup in a blender or processor, then pour it back into the pot. Stir in the cream and just warm the soup a few minutes. Adjust the seasoning and serve.


The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer. Cream should not be added before freezing, but later when the soup is reheated.

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