Thursday, 20 November 2014

CURRIED CARROT & CORIANDER SOUP


I've noticed the "soup" section of the blog is getting pretty big........so you may be relieved to know that this is the last soup recipe I have in my current "repertoire".  As regular rabbit foodies will know I'm mildly obsessed with soup - there is nothing more warming in the colder months - especially when it's full of warming herbs & spices as this one is.
Soup is often a good gluten free option when you're eating out, as very few are made with flour (although always check if you have a serious gluten problem)............But! - for me soup goes hand in hand with Bread. Preferably French bread with lots of butter....... but  obviously the gluten free thing has put a damper on that. My way round the problem has been to take a few easy to carry options with me such as gluten free crispbreads.
My go to are 4 grain rusks by Werz (www.ulula.co.uk) or www.purenature24.co.uk   really love them. they taste great and they come wrapped in individual portions so are easy to take with you. (and no, I don't work for the company!) they do break quite easily, but they taste so good I can forgive! The organic rice bran nibbles are also really nice.
Other options are to grab a bag of tortilla chips, nuts or rice cakes (although I personally don't like rice cakes).


Ok, so on with the recipe!

400g carrots
1/2 tablespoon light olive oil
2 teaspoons curry powder
1 small onion
2 teaspoons Dijon mustard ( IF YOU NEED TO BE STRICTLY GF Please check your mustard is suitable for a GF diet)
1 litre vegetable stock 
1- 2 handfuls fresh coriander (to suit your taste)


1  Peel and chop the onion.
2  mix your olive oil & 1 teaspoon curry powder together.
3  heat the curried oil in a frying pan over a medium heat. Add the onion and cook until softened and starting to brown.
4  slice up the carrots ( I use organic so don't bother to peel) and place in a saucepan with the stock.
Bring to the boil, then reduce to a simmer( so its gently bubbling away) add the onion, and an extra teaspoon of curry powder.
5 cover the pan and leave to cook for about  20 mins.(or until the carrots are soft & tender)
6 leave to one side to cool a little before transferring to a blender.
7 Add the Dijon mustard, fresh coriander. season to taste. and blitz

Nb you may want to add a bit more stock if you want a thinner consistency. You can also add some single cream or coconut milk if you like.


At the moment I'm into roasted sweet potato or potato slices in place of GF bread to have with my soup. Just slice up a sweet potato (or potato). toss in a little light olive oil & pinch of seasalt and bake at 200c for 40 mins. yummm.


The other thing I love about soups is that they make great sauces - for fish, pasta etc - shown here with some roasted cauliflower, left over brown rice & sweetcorn.

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