Curried Carrot & Coriander Soup with Crispy Carrots
Prep 20 mins
Cook 35 mins
Ready-in 55 mins

Ingredients

For the soup:
1 ½ cups of chopped onions
2 celery stalks chopped
2 tbsp olive oil
5 cups of carrots, grated
1 tsp dried coriander
1 ½ tsp cumin
2 tsp Curry powder
1tsp ground cinnamon
3 cups of Rugani 100% Turmeric infused Carrot Juice
½ cup vegetable stock
2 tbsp chopped fresh coriander
salt and pepper to taste
For the seed sprinkle:
1/4 cup sunflower seeds
2 tablespoons sesame seeds
1 tablespoon cumin seeds
1 tablespoon honey
Kosher salt
For the crispy carrots:
3 medium carrots
1 tsp olive oil
Salt and pepper

Instructions

Method for the sprinkle:
  1. Place all the seeds in a pan and toast until they just turn golden brown.
  2. Remove from the heat.
  3. Add the cinnamon and honey and place it on a baking paper-lined tray until they are dry.
  4. Break into pieces.
Method for the crispy carrots:
  1. Pre-heat oven to 150 ℃.
  2. Using a vegetable peeler, peel all the carrots. Discard skins in your compost heap.
  3. Using the same vegetable peeler peel the carrot into strips until completely peeled.
  4. Place the carrot strips flat on a baking tray making sure not to overlap.
  5. Place in oven and bake for 25 minutes or until they start browning and are crispy.
  6. Remove from the oven and cool. It can be stored for a week in an airtight container.
Method for the soup:
  1. While the carrots are drying fry the onions in a medium pot until translucent.
  2. Add the celery and fry for 3 minutes.
  3. Add the spices and fry for another minute.
  4. Add the carrots and fry for 2 minutes.
  5. Add the Rugani 100% Turmeric infused Carrot Juice and stock.
  6. Cook for 25 min. Add the soup to a blender add the fresh coriander and blend until smooth.
  7. Serve warm topped with the sprinkle and crispy carrots and optional crispy curry leaves.

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