...Indian Spiced Cream of Carrot Soup

Recently we had a big carrot harvest from our garden. After having our fill of carrot sticks and roasted carrots, we decided to make soup with the remainder. The following is essentially a cream of carrot soup that is flavoured with indian spices and coconut milk instead of heavy cream. The result is a hearty dish that really highlights the earthiness of carrots with the aromatic flavours of garam masala (an indian spice mix), coriander, mustard seed and fennel seed. Served along side some garlic croutons and sausage this is a complete fall meal.

- 8 large Carrots roughly chopped
- 2 large onions roughly chopped
- 5 cloves of garlic roughly chopped
- 1 bunch of chopped green onion (cilantro would be a good substitute)
- 2 cups of vegetable or chicken stock
- 2 tbsp Garam Masala
- 1 tbsp whole coriander seeds
- 1 tbsp mustard seeds
- 1 tbsp fennel seeds
- 2 tbsp sugar
- 1 can of coconut milk
- Salt and pepper


1. In a large heavy bottomed pot sauté your carrots and onions until soft. Add the garlic, sugar, white parts of the green onion, Garam Masala, coriander, mustard and fennel seeds and cook until the spices become aromatic

2. Add the vegetable or chicken stock and coconut milk and simmer the works until the vegetables are completely soft

3. Use a blender or stick blender to puree the soup adding more water if needed to thin it to soup consistency

4. Season with salt and pepper and garnish with the tops of the chopped green onion

5. Serve with garlic croutons and fried sausage unless you want to keep it vegetarian



Post a Comment