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Spiced Carrot and Ginger Soup

1 tablespoon oil
1 medium onion, chopped
2 sticks celery, chopped
2 inch piece of ginger, peeled and chopped
¾ teaspoon homemade madras curry powder
¾ teaspoon homemade garam masala
1 kilo carrots, washed, peeled and cut into 1 inch chunks
½ cup cooked red lentils (optional)
3 cups (750 ml) hot vegetable stock + an extra cup if required
Salt to taste
Fresh coriander/ cilantro
Dollop of plain yoghurt


Heat the oil in a heavy based pot, and add the onion and celery. On a medium heat, saute the for about 5 minutes, until softened.

Add the ginger, madras curry powder and garam masala and cook for 2 - 3 minutes.

Add the chopped carrots to the pan. Stir together and cook for another 4 - 5 minutes.

Add the 3 cups of hot stock to the pot, and stir together. Bring to the boil, then lower the heat and simmer, covered for between 20 - 30 minutes, until the carrots are soft and tender. Leave to cool down.

(Optional: add the cooked lentils to the pot at this point and stir together)

Transfer to a blender, and blend until very smooth, using the remaining 1 cup of stock to thin down the soup to your desired consistency.

Season to taste with salt. Reheat over a gentle heat, and serve hot garnished with a few sprigs of fresh cilantro and a dollop of plain yoghurt.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise