This is a recipe from Michael Caines, Michelin-starred chef and veteran chef on The Great British Menu. We have reproduced it here with Michael’s kind permission.
Photo credit for carrot soup recipe: David Griffen.
Serves 4
Ingredients
- 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
If you have any trouble with cutting and chopping ingredients we have a useful factsheet on gadgets and aids or you can also buy pre-cut items in shops.
Method
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.