A recipe from Waitrose
Ingredients
- 2 tbsp sunflower oil
- 2 garlic cloves crushed
- 1 large onion finely chopped
- 2 celery stalks finely chopped
- 10 g fresh root ginger grated
- 1 tsp salt
- 400 g bunched carrots finely sliced
- 1½ tsp ground cumin plus an extra ¼ tsp
- 1½ tsp ground coriander
- pinch crushed chilli flakes
- ½ tsp ground turmeric
- 1½ tsp caster sugar
- ½ lemon juice
- 5 tbsp creme fraiche
- chutney
- leaves from 1 bunch carrots finely chopped
- ½ red chilli chopped
- 5 g fresh root ginger grated
- 1 small garlic clove crushed
- ¼ tsp ground cumin
- ½ lemon juice
- 4 tbsp sunflower oil
- 1½ tsp caster sugar
- ½ lemon juice
Servings:
Instructions
- For the soup, heat the oil in a large saucepan. Add the garlic, onion, celery, ginger and salt and sweat over a gentle heat for 10-15 minutes, stirring occasionally, until the vegetables are soft.
- Meanwhile, make the chutney. Blanch the carrot leaves in a pan of boiling water for 1 minute. Drain well and put in a small food processor. Add the remaining chutney ingredients, plus 1 tbsp water and whizz to a green sauce. Season and set aside.
- Add the carrots to the soup and stir for a few minutes, then stir in the spices and sugar. Pour in 850ml water; add more salt if liked. Simmer for 10-15 minutes, until the carrots are soft.
- Remove from the heat and, using a stick blender, whizz until smooth. Stir through the lemon juice and 3 tbsp crème fraîche. Mix the remaining 2 tbsp crème fraîche with the extra ¼ tsp ground cumin.
- Divide the soup between bowls, add a blob each of cumin crème fraîche and chutney, then briefly swirl together. Serve with crusty bread, if liked.
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