Quick Indian

Spiced carrot soup with ginger raita

Name: Spiced carrot soup with ginger raita
Prep time: 25 min
Cook time: 80 min
Total time: 105 min
Yield: 6
Cuisine: /indian
Ingredients: 1 onion, thinly sliced; 3 garlic cloves; 1kg carrots, cut into 2cm rounds; 2 teaspoons ground turmeric; 2 teaspoons cumin seeds; 1 red chilli, seeds removed, sliced; 1 tablespoon brown sugar; 3 teaspoons yellow mustard seeds; 1/3 cup (80ml) extra virgin olive oil; 1.5l (6 cups) chicken stock; Coriander and mint leaves, and toasted naan, to serve; 1/2 cup (140g) thick greek-style yoghurt; 1 garlic clove, crushed; 1 teaspoon finely grated ginger; 1 teaspoon ground cumin, plus extra to dust

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25m

1h 20m

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by David Prior

delicious. contributor

Oct 03, 2015

Rediscover one of the most versatile root vegetables with this delicious spiced soup.

1 onion, thinly sliced
3 garlic cloves
1kg carrots, cut into 2cm rounds
2 teaspoons ground turmeric
2 teaspoons cumin seeds
1 red chilli, seeds removed, sliced
1 tablespoon brown sugar
3 teaspoons yellow mustard seeds
1/3 cup (80ml) extra virgin olive oil
1.5l (6 cups) chicken stock
Coriander and mint leaves, and toasted naan, to serve

Ginger raita

1/2 cup (140g) thick greek-style yoghurt
1 garlic clove, crushed
1 teaspoon finely grated ginger
1 teaspoon ground cumin, plus extra to dust

Method

1.

Preheat the oven to 180°C and line a baking tray with foil.
2.

For the raita, combine all ingredients together, season well and stir to combine. Chill until required.
3.

Combine the onion, garlic, carrot, turmeric, cumin, chilli, sugar and 2 teaspoons mustard seeds in a bowl and toss with 1/4 cup (60ml) oil. Season, then spread out on the baking tray. Cook in the oven for 1 hour or until the carrots are tender and golden.
4.

Transfer carrot mixture to a saucepan and cover with the chicken stock. Simmer for 15-20 minutes. Cool slightly.
5.

In batches, puree the soup until smooth. Season, then pass through a fine sieve into a clean saucepan. Reheat soup over low heat, stirring, for 2-3 minutes until warmed through.
6.

Heat the remaining 1 tablespoon oil in a frypan over medium heat. Carefully add remaining 1 teaspoon mustard seeds and cook for 1 minute until seeds begin to pop.
7.

Divide the soup among 6 serving bowls. Garnish with the fried mustard seeds and drizzle with any oil from the pan. Dust the raita with cumin, then serve with the soup, coriander and mint leaves, and toasted naan.