Name: Spiced carrot soup with ginger raita
Prep time: 25 min
Cook time: 80 min
Total time: 105 min
Yield: 1
Ingredients: 1 onion, thinly sliced; 3 garlic cloves; 1kg carrots, cut into 2cm rounds; 2 tsp ground turmeric; 2 tsp cumin seeds; 1 red chilli, seeds removed, sliced; 16.00 gm brown sugar; 3 tsp yellow mustard seeds; 80ml olive oil; 1.5l (6 cups) chicken style liquid stock; Coriander leaves, to serve; Mint leaves, to serve; Toasted naan, to serve; 140g yoghurt; 1 garlic clove, crushed; 1 tsp finely grated ginger; 2.50 gm ground cumin, plus extra to dust

Spiced carrot soup with ginger raita

0 Likes

Prep Time:
25 minutes

Cook Time:
80 minutes

Total Time:
105 minutes

Elevate the humble root vegetable with this flavorful spiced soup recipe.

Ingredients:

1 onion, thinly sliced
3 garlic cloves
1kg carrots, cut into 2cm rounds
2 tsp ground turmeric
2 tsp cumin seeds
1 red chilli, seeds removed, sliced
16.00 gm brown sugar
3 tsp yellow mustard seeds
80ml olive oil
1.5l (6 cups) chicken style liquid stock
Coriander leaves, to serve
Mint leaves, to serve
Toasted naan, to serve
140g yoghurt
1 garlic clove, crushed
1 tsp finely grated ginger
2.50 gm ground cumin, plus extra to dust

Instructions:

Heat the oven to 180°C and cover a baking tray with foil.
Mix together all the raita ingredients, season to taste, and refrigerate until ready to serve.
In a bowl, mix together onion, garlic, carrot, turmeric, cumin, chili, sugar, and 2 teaspoons of mustard seeds. Add 1/4 cup (60ml) oil and toss until well coated. Season with salt and pepper, then spread the mixture on a baking tray. Roast in the oven for 1 hour until carrots are tender and golden.
Pour the carrot mixture into a saucepan and add the chicken stock. Let it simmer for 15-20 minutes. Allow it to cool slightly before serving.
Puree the soup in batches until smooth. Season to taste, then strain through a fine sieve into a clean saucepan. Reheat the soup gently over low heat, stirring constantly, for 2-3 minutes until heated through.
Warm the last bit of oil in a frying pan over medium heat. Gently sprinkle in the remaining teaspoon of mustard seeds and sauté for 1 minute until they start to pop.
Ladle the soup into 6 bowls. Top with fried mustard seeds and a drizzle of pan oil. Sprinkle cumin over the raita. Serve with coriander, mint leaves, and toasted naan.

We use cookies

Similar Recipes

Butternut Squash-Carrot Soup

Spiced carrot soup with coconut cream

Spiced carrot soup with feta

Creamy Spiced Carrot Soup

Spiced lamb soup