carrot cream soupSoup and winter is like salads and summer — a perfect combination. A bowl of soup, piping hot and made with gorgeous ingredients is one of the joys of the colder months. Like this chunky carrot soup, for example. Creamy and delicate, but at the same time spicy and warming enough to get that chill right out of your bones!

Spicy Carrot Cream Soup
Serves 2

  • 1 tbsp olive oil
  • 1 shallot, finely  chopped
  • 3 cloves of garlic, sliced
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 tsp ground ginger
  • 5 medium carrots, peeled and chopped
  • 2 cups vegetable broth
  • 1/2 tsp red curry paste
  • 2 tbsps cream
  • pistachio oil, pepper & cream, to serve

Heat the oil in a pan and gently saute the shallots, garlic, cumin, coriander and ginger until the shallots are translucent and fragrant. Add the chopped carrots and broth. Cover and simmer for 20 minutes. Add the red curry paste and cream and puree the soup making sure to leave in some nice chunks of carrot. Serve with a drizzle of pistachio oil, freshly grated pepper and a little more cream.

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