Thursday, 13 May 2010

Recipe: Spicy Carrot Soup

This soup has a mild, spicy taste.  If you prefer it spicier increase the coriander, cumin and ginger quantities to 1 tsp each and the nutmeg to 1/2 tsp.
Ingredients - serves 4

1 ltr chicken stock
1 medium potato, peeled and diced
1 large clove of garlic, peeled and diced
1 small onion, peeled and diced
6 medium carrots, peeled and diced
1 tbsp olive oil
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp ginger
1/4 tsp nutmeg
salt and pepper to season

Method -

In a large saucepan saute the onion and garlic in the olive oil until they start to soften.

Add the potato and carrot and continue cooking for 5 mins, stirring regularly so that the vegetables do not get to cook and not brown.

Add the chicken stock, coriander, cumin, ginger, nutmeg and salt and pepper.

Bring to the boil and then simmer for around 30 mins, until the vegetables are soft.

Allow to cool slightly and then blend to a smooth consistency.

Adjust the seasoning if necessary

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