Here is a deliciously warming spicy carrot soup recipe that is a real winter winner.

15ml Olive Oil
15g butter
750g carrots – peeled & chopped
1 Large Onion – peeled & chopped
5ml Fresh Ginger – peeled & grated
1 stick celery – thinly sliced
1-2 Cloves Garlic – peeled & crushed
750ml Boiling Water or Chicken or Vegetable Stock
15ml Runny Honey
1 tsp Coriander seeds
1 Bay Leaf
1 Star Anise
1/2 tsp Ground Cumin
2 Whole Cloves
1/2 – 1 Red Chilli – deseeded & chopped
Rind & Juice of 1 Orange
125ml Fresh Cream
Parsley or Coriander – chopped

How to
Melt butter with olive oil in a large saucepan

Add all vegetables, ginger, chilli, spices & zest

Saute gently for 5-10 minutes over low heat

Add the stock, honey & orange juice – I use chicken stock but veg is fine

Simmer for 20-30 minutes until the vegetables are soft

Remove bay leaf & cloves

Blitz with a hand blender & strain through a sieve (if you want it velvety smooth)

Add the cream & season to taste with salt & black pepper

Heat through & serve garnished with chopped coriander or parsley & a swirl of cream.

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