Curried carrot soup

  • Preparation Time5 mins
  • Cooking Time20 mins
  • Serves6
  • DifficultyEasy
30g butter
1 tbsp extra virgin olive oil
1 medium onion, chopped
675g baby carrots
1 1/2 L chicken stock
Rock salt
1 tbsp mild curry paste or 1 1/2 tbsp curry powder
1/4 to 1/2 tsp ground cayenne pepper
240ml sour cream
6 fresh chives, cut into 2 1/2 cm pieces
1) Preheat a medium saucepan over medium high heat. Add the butter and olive oil, when the butter is melted, add the chopped onion and baby carrots and saute 5 for minutes.

2) Add 2/3 (1l) of the chicken stock, the curry and cayenne, and salt to taste. Bring to the boil, cover and cook until carrots are very tender, about 15 minutes.

3) Remove the pan from the heat and place on a trivet next to the food processor. Blend the soup, in 2 or 3 small batches, until soup is smooth and carrots are fully pureed.

4) Return the soup to the pan and place over low heat. If the soup is too thick, add as much of the remaining stock as required, to achieve the desired consistency. Taste and adjust seasoning if necessary.

5) Pour the sour cream into an icing bag (or a condiment squeezy bottle). Ladle the soup into bowls and squirt a swirl of sour cream around the bowl from the centre towards the rim. Drag a toothpick from the center of the bowls out to the edges, forming a spider web design on soup. Pile a few pieces of cut chives at the center of each bowl to resemble green spiders in their webs! Cool!

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