Curried Carrot Soup

At this challenging time, many of us are returning to comforting flavours and foods. Carrots are one of the first flavours that many of us experience when we start to eat solids as a baby, and they make a great soup. They are so sweet when fully cooked, and go well with mild spices.

Serves 4 



  • 150g onions, chopped 
  • 2 cloves of garlic, peeled and lightly crushed 
  • 500g carrots, peeled and chopped small 
  • 150g unsalted butter 
  • 1 teaspoon cumin seeds 
  • 1 teaspoon of Madras curry powder 
  • 300ml chicken stock or vegetable 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 with 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.