Spiced and Curried Carrot Soup
Hello world, how are you today? Or better question; are you happy?
We should be happy every day, right? That’s what my teacher in college
used to tell me nearly every day and I think he was right.
Just like a rabbit I love carrots, there’s so much you can do with them, but
today I created a very tasty soup for you.
Just to let you know, it serves 4 people and its cooking time is around 50
1 large White Onion
2 large Potatoes
1 tbsp. of Turmeric powder
1 tbsp. of Nutmeg powder
1 ½ tbsp.. of Curry Powder
2 tbsp. of Cumin Seeds
Organic Vegetable Stock and 1.5 L Water
salt & pepper
I panfried the cumin seeds till crispy in colour.
I peeled the carrots, chopped the ends off and sliced the rest of the
ingredients into chunks. After that I added the cooking olive oil into a
large preheated pan to braise the carrots, potatoes and onion. This took
me around 5 minutes. I then added all the spices, except the cumin seeds,
to the vegetable stock water and poured it into the pan. After 35 min I
added the cumin seeds and blend the soup, adding salt and black pepper
as well. As always, I use the Himalaya Salt or a Sea Salt and Cracked
You can serve this soup with some gluten free bread if you are missing
something and I also recommend baby coriander leaves on the top.