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