This is perfect for cold, wintry nights, served with chunky fresh bread or croutons. It is cheap and simple to make and it freezes well, so it is worth buying economy bags of carrots and making a large batch for easy lunches. To make quick croutons, I toast thin slices of wholemeal bread and cut them into small triangles.
I love spicy soups but children tend not too, so if you’re making it for the family, liquidise a separate batch for the little ones without the garam masala.
600ml/20 fl oz vegetable or vegan stock
2 teaspoons Garam masala
How to Cook
- Peel the carrots and chop them into small pieces so that they cook quickly, then steam, boil or microwave them until quite soft.
- If you like some solid vegetables in the soup then reserve a few before liquidising.
- Liquidise the carrots with garam masala and some of the stock. Add the stock gradually, until it is the desired consistency, bearing in mind that the soup will thicken slightly when it is returned to the pan. (If you’re going to freeze the soup, do it before the next stage and this will avoid over-cooking it when you heat it up).
- Return the soup to the pan and heat gently, whilst stirring. Bring to the boil and simmer for about 10 minutes.
Serves 2 as a main course or 4 as a starter