Curried carrot soup

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.

  • 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
  • fresh coriander leaves
Bouqeut Garni
  • parsley stalks
  • coriander stalks
  • thyme
  • bay leaf
  • celery and leek

tie all ingredients together with a piece of string


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.

To Serve

Check the seasoning and serve sprinkled with freshly chopped coriander leaves.