As fall is starting and it is getting colder outside, the temperature demands something warming and comforting. Soups are always a great idea to ease into the welcome of the colder months of the year.
The aroma of a flavorful homemade soup is always satisfying and it gives an incredibly cozy feeling. It is also a great excuse to sneak some healthy vegetables into your family’s diet.
If you are looking for ideas, this delicious and brilliantly colored soup is a great one. It doesn’t take much time, does not cost much to make, and is an excellent start to a meal.
As a bonus, this soup is also exceptionally healthy. Made with fresh carrots, vegetable stock, and really healthy spices, it is a dish that keeps giving.
I have sautéed the carrots, onions, and spices in butter, cooked them in stock and pureed into soup. To add more flavor and to give it a beautiful look I have topped it with heavy cream. The fresh coriander leaves added make the soup more colorful.
CURRIED CARROT SOUP RECIPE
PREPARATION TIME : 10 MINUTES
MAKING TIME : 45 TO 50 MINUTES
CAN BE SERVED TO 4 PEOPLE
INGREDIENTS
- 3 or 4 teaspoons of unsalted butter
- 2 small sized onions cut into medium pieces
- 3 medium carrots peeled and cut into small pieces
- 1 teaspoon of coriander powder
- 3/4 to 1 teaspoon of red chili powder
- 1/2 teaspoon of cumin powder
- 4 cups of vegetable stock or water (measured in a 250 ml cup)
- Salt to taste
- 3 to 4 tablespoons of yogurt (beaten without lumps) or heavy cream
- 2 tablespoons of finely chopped fresh coriander leaves
METHOD
- Over a low temperature, add butter in a soup pot. When the butter melts add the onion pieces and sauté until transparent and soft. Do not let them brown.
- Add the ginger and sauté for a minute or until a nice aroma comes from it.
- Add the carrot pieces and sauté for 2 minutes. Let the stove be at a low heat.
- Add the coriander powder, red chili powder and the cumin powder and sauté for a minute. Make sure the stove is at a low temperature.
- Into this vegetable and spice mixture, add the vegetable stock or water and the required amount of salt and increase the temperature of the stove to high and bring it to boil.
- Let it boil for some time (say 30 to 45 seconds), then simmer it for another 30 minutes.
- After 30 minutes switch off the stove and let the soup cool down to room temperature.
- Add it to a blender jar in batches and blend it smooth. Pass the soup through a sieve, so that you can remove if any bits and pieces are present.
- Transfer the soup to the soup pot again over a low heat, stir it until the soups becomes hot. Do not let it to boil.
- Ladle the hot soup into serving bowls and top with heavy cream or yogurt and finely chopped fresh coriander leaves and serve.
NOTES
Can I use oil instead of butter? Butter adds flavor and richness to the soup, but if you are not a fan of butter you can add 2 or 3 teaspoons of a vegetable oil like olive oil or sunflower oil.
What to do if the soup is too thick : After grinding the sautéed and cooked vegetables, if you feel the soup is too thick, add a little bit of warm water and then heat it.
If you add stock, careful while adding salt because the stock will have salt. So do not add salt at first after pureeing the vegetables. Check the salt q if needed add more.
STEP BY STEP PICTURES
Over a low temperature, add butter in a soup pot. When the butter melts add the onion pieces and sauté until transparent and soft. Do not let them brown.
Add the ginger and sauté for a minute or until a nice aroma comes from it.
Add the carrot pieces and sauté for 2 minutes. Let the stove be at a low heat.
Add the coriander powder,
red chili powder
and the cumin powder and sauté for a minute. Make sure the stove is at a low temperature.
Into this vegetable and spice mixture, add the vegetable stock or water.
Add the required amount of salt
Increase the temperature of the stove to high and bring it to boil. Let it boil for some time (say 30 to 45 seconds), then simmer it for another 30 minutes. After 30 minutes switch off the stove and let the soup cool down to room temperature.
Add it to a blender jar in batches and blend it smooth.
Pass the soup through a sieve, so that you can remove if any bits and pieces are present.
Transfer the soup to the soup pot again over a low heat, stir it until the soups becomes hot. Do not let it to boil.
Ladle the hot soup into serving bowls and top with heavy cream or yogurt and finely chopped fresh coriander leaves and serve.
