When my dad brought out his carrot soup over the weekend when we had dinner at their place, I thought I wasn’t going to like this. I was wrong! I loved it. I think its the suttle spices that are sauteed that make it so flavourful. So I decided to make this for dinner tonight, the perfect entree to our ‘vegetarian dinner night’. Dinner was spinach & ricotta lasagne which is another favourite of mine.

RECIPE FOR CARROT SOUP
Recipe from my dad
Serves: 4 entree bowls

 

Ingredients
1/2 medium size onion, diced
3 cloves garlic, diced
400g carrot, roughly chopped (about 5-6 carrots)
1 tsp cummin powder
1 tsp coriander powder
1 tsp turmeric powder
3-4 cups liquid stock (I use homemade veg stock)
salt & pepper to taste

Method

1. Saute onions and garlic in some oil until soften but not burned.
2. Add in spices then saute until aromatic for about a minute or two.
3. Put in the chopped carrots and stock then cover, bring to a boil.
4. Put stove on low, seasoning well with salt and pepper. Leave to cook for another 15minutes
5. Turn off stove and leave to cool for an hour. Once cooled, blend mixture in a blender.
6. Return soup to saucepan and bring to a boil. Serve hot with some bread.

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Categories: entree, halal, in my kitchen, soups, vegetarian

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