Curried carrot and coriander soup


Ingredients 12
Servings 6
Time

Ingredients

  • butter and sunflower oil for frying
  • 15
    ml
    curry powder
  • a tiny knob fresh ginger, chopped
  • 2
    ml
    each ground cumin and coriander
  • 7
    ml
    sugar
  • 30
    ml
    chutney
  • 2
    potatoes, cubed
  • 1
    Litres
    grated carrot
  • 2
    oranges, juice
  • 875
    ml
    chicken or vegetable stock
  • salt and milled pepper
  • coriander sprigs to garnish
 

Method

 
Heat butter and oil and sauté onion until glossy. Add curry powder, ginger, cumin, coriander and stir-fry for 2 minutes. Add sugar, chutney, potatoes and carrots and stir-fry for a few minutes. Add remaining ingredients, except garnish, and bring to boil. Reduce heat and simmer for 30 minutes, or until vegetables are tender. Remove from stove and purée until smooth. Return to stove and heat through. Serve garnished with fresh coriander. A lightly curried soup that's equally delicious hot or cold.
 

Read more on: soup
 

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