Recipe by English_Rose
This warming soup is gently spices with cumin, cardamom and coriander and is also delicious served chilled on a hot summer's day.
Top Review by UmmBinat
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!
- 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
Directions See How It's Made
- 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.