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Mildly Curried Carrot Soup

Posted on: September 1, 2021, in Latest News


1 kg carrots (peeled and diced)

2 lt chicken stock (use vegetable stock as an alternative)

4 garlic cloves (minced)

1 onion (diced)

2 sticks celery (diced)

400ml coconut milk

2 tbsp cumin seeds

1 tbsp coriander seeds

1 tbsp turmeric powder

½ tbsp nutmeg

1 bunch coriander

1 bunch parsley

1 chilli (optional)

black pepper (to taste)

salt (to taste)

cream (to garnish)

100ml olive oil



Dry roast cumin and coriander seeds in hot casserole pot whilst taking care not to burn. Grind roasted seeds and set aside. In the same hot pot add; olive oil, garlic, onion, celery and carrots, roasted and ground seeds, turmeric and nutmeg. Sautee until vegetables are soft.

Add stock to pot and stir, ensuring that no bits adhere to the bottom. Add chopped coriander, parsley, coconut milk to pot and cook until fragrant. Blend contents of pot in a blender or using a stick blender. Return to pot and reduce on low heat to desired consistency.

Serve hot or chilled with a garnish of fresh cream.

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