Good to have hot curried carrot pumpkin soup on cold and wet weather.
Recipe
Curried Carrot Pumpkin Soup
Spicy hearty soup
| Published: | June 9, 2014 |
|---|---|
| By: | Ivan Teoh |
| Adapted from: |
Recipe from
'At Home' book page 48
by Michael Caines
|
| Prep time: | 15 minutes |
| Cook time: | 30 minutes |
| Total time: | 45 minutes |
| Keywords: | Soup |
| Yield: | 4 serving |
| Category: | Dinner |
| Cuisine: | Western |
Ingredients:
- 180g brown onion (around 1 large size), chopped
- 4 cloves of garlic, chopped
- 280g carrot (around 2 medium size)
- 760g pumpkin
- 2 tablespoon olive oil
- 1 teaspoon cumin powder
- 1 tablespoon Malaysian curry powder
- 300ml chicken stock
- 500ml water
- cracked pepper
- pinch of salt
- parsley for garnish (optional)
- toasted bread for garnish (optional)
Instructions:
- Cook onion and garlic with olive oil for 1 minute without colouring.
- Stir in cumin and curry powder for 1 minute until fragrant.
- Add the carrot and pumpkin and stir in for 2 minutes.
- Add both stock and water into the vegetables and bring it to boil.
- Reduce to simmer and cook for 30 minutes or until the vegetables are soft.
- Blend the soup until smooth puree and season with salt and cracked pepper.
- Serve hot in a bowl and garnish with parsley and toasted bread.
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