Prep 10 mins
Cook 40 mins
This warming soup is gently spices with cumin, cardamom and coriander and is also delicious served chilled on a hot summer's day.
- cooking spray
- 1 onion, peeled and finely chopped
- 1 teaspoon ground cumin
- 1⁄2 teaspoon ground coriander
- 1⁄4 teaspoon mild chili powder
- 1⁄4 teaspoon cardamom seed, crushed
- 2 garlic cloves, peeled and crushed
- 1 1⁄3 lbs carrots, peeled and roughly chopped
- salt & freshly ground black pepper
- 8 tablespoons cilantro leaves, finely chopped
- Spray a large non-stick saucepan with oil and place over a medium heat. Add the onion and fry for 4-5 minutes until softened.
- Add the ground spices and garlic and continue to stir-fry for 1-2 minutes.
- Add the carrots and 3.5 cups of water.
- Bring to the boil, cover and then simmer gently for 25-30 minutes or until the carrots are tender.
- Season well, allow to cool slightly then place in a food processor and blend until smooth.
- Return the soup to the saucepan and reheat gently. Ladle into four warmed bowls, stir in the chopped cilantro and serve.
This is really good. This soup is fresh and kind of healthy tasting but good and has some heat but not too much for DD (toddler) and I. Now I didn't use cardamom seeds because I was lazy this time but used ready powdered so it didn't have cardamom flavour I could discern which I'm sure would have been more pronounced with the seeds straight out of the pod being crushed. I used extra virgin olive oil rather than cooking spray and I was planning to use all homemade chicken stock to replace the water but when I got to the add water part I added did what it said! I still had to add more and realised so I used a bit of the stock but I think it would be better using a full broth or stock. Made for ZWT6 Asian region, for my team, The Ya Ya Cookerhood!
I have to agree with Ginger, the cardamom is a star in this recipe. This was super easy and a very welcome dish on this cold & rainy spring afternoon. I cut the recipe down to feed just the two of us but didn't pay attention to the fact that the 3.5 cups of water called for is only listed in the instructions, so it wouldn't reduce using the serving calculator & when the time came I put it all in. So, the soup was a bit watered down for us. But it's clear we would have been perfectly happy if I'd used the right amount of water. I think this would be really good too, subbing water with vegetable or even chicken stock. :) Thanks for posting, Rose! Made & enjoyed for the Diabetic Forum's Asian challenge, "A Day In The Life". ZWT-6 Team Xtra Hot Dishes!
I love anything with cardamom in it!