Curried Carrot Soup

 I have recently learned how easy it is to make vegetable stock from scratch.

All vegetables, water and a few choice spice/herbs.  Not a single speck of salt added.   It totally beats any stock cube/powder or liquid stock you can buy - even the salt reduced ones still have a lot of unecessary salt in them.

I made up a batch of vegetable stock and made a sweet potato & thyme soup which is a delight to taste.   I then had a half litre of stock leftover.   I used it last night to make this curried carrot soup which rocked a party in my mouth like I couldn't believe.   I ate it too quickly to take a photo!


Curried Carrot Soup

• 20g butter
• 1 small onion diced finely
• 1 garlic clove chopped finely
• 1 tsp garam masala
• 1 tsp ground cumin
• 1/2 tsp nutmeg
• 4 med carrots chopped (do not peel)
• 2 cups vegetable stock
• 3/4 cup water
• a splash of white wine vinegar
• a dollop of sour cream

Melt the butter in a saucepan.   Fry the onion and clove for a minute in the butter.  Add the spices and stir until the onion has softened and the mixture is fragrant.  Add the carrots, stock, water and vinegar.   Bring to the boil then reduce the heat and simmer over medium heat until the carrots have softened.  Puree the mixture then serve with the sour cream stirred through. 

Serves 2
5 - 10 min preparation
10 - 20 min cooking time