Healthy and easy to make, this deliciously full and spicy soup is a perfect rainy-day treat!
I love this as a carrot soup but I often make it with whatever I have in the fridge, adding a bit of bell peppers, chili, broccoli, cauliflower or turnips.
For the basic carrot soup, you'll need:
1 cube Chicken or vegetable stock.
One large Onion.
2 tsp Madras Curry
1/2 tsp Fresh ginger (1/2 - 1 tsp powdered ginger)
20g Butter (optional)
Salt and pepper
- - -
Set about 1/2 liter of water to boil in a large pan. Add the chicken stock, followed by the carrots (and other vegetables), and onion. If you use fresh ginger, add it to the pan as well.
Cook the carrots/vegetables until they're soft and mushy.
Process the carrots/vegetables with a hand blender to make a thick puré.
(Sometimes I drain a bit of the water, keeping it to the side while I process the vegetables and adding it bit by bit to better control the thickness and texture of the soup.)
If you're using powdered ginger and butter, add it now along with salt, pepper and curry. Keep tasting as you go along until the flavor is just right.
Garnish with a bit of sour cream and a cilantro leaf (parsley if you don't like cilantro).
Serve with toasted black bread (dark rye bread) and butter and/or cheese.