Curry lends a rich flavour to this carrot soup, and Chef Devan Rajkumar dresses it up with some fresh garnishes.

Curried carrot soup with feta, mint & red quinoa

Serves 4

Ingredients:

• 1 lb carrots, peeled and chopped into 1-in. pieces
• 2 celery stalks, trimmed & chopped into 1-in. pieces
• 1/2 cup onion, roughly chopped
• 3 cloves garlic, crushed
• 1 tbsp curry powder
• 900 mL chicken stock or vegetable stock
• 2 tsp lemon juice
• 2 tbsp vegetable oil
• 1 tsp sea salt
• 1/2 tsp white pepper

Garnish ingredients:

• 1/2 cup feta, crumbled
• 1/2 cup fresh mint leaves
• 1/2 cup cooked red quinoa

Method:

In a large pot on medium heat, add oil then curry powder. Stir constantly for approximately 2 minutes.

Add onion and sauté for one minute.

Add carrots, celery, garlic, salt and pepper and stir for approximately 5 minutes.

Add in stock and scrape up all the bits at the bottom of the pan. Cook until carrots become tender, approximately 15 minutes.

Transfer the soup in batches to a blender and purée until smooth. Then return the puréed soup to a clean pot.

Add lemon juice and adjust the seasoning if necessary.

Heat through before serving and garnish with the feta, mint leaves and quinoa.

Courtesy Devan Rajkumar
@chefdevan