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Warming Carrot and Courgette Soup

And just like that, we're already in the middle of autumn. On rainy days, this wonderful recipe from Anne´s Kitchen helps us embrace the weather. A warm, comforting soup...



Warming Carrot and Courgette Soup


Serves 8


1 onion

2 garlic cloves

700g leek

700g carrots 

700g courgette

2 tbsp olive oil

1 tsp cumin seeds

1 ½ tbsp curry powder

1 tbsp fresh ginger, grated

250ml white wine

1l chicken or vegetable stock 

Salt and pepper 


To serve:

Flaked almonds

Coriander, chopped

A squeeze of lemon or lime juice 

A dollop of sour cream


Peel and finely chop de onion. Peel and crush the garlic cloves.


Trim the leek, halve and cut into 2 cm slices. Put in a colander and wash under a running tap. Peel the carrots and cut into 1 cm slices. Trim the courgette, halve and cut into 2 cm slices. 


Heat the olive oil in a heavy-bottomed saucepan. Fry the onion for 4 minutes with a pinch of salt until soft, then add the garlic and fry for another minute. 


Add the leek and fry for 3 minutes until softened. Add the cumin seeds, curry powder and ginger and fry for a minute. 


Add the carrots and courgettes and leave to sweat for 3 minutes, while stirring. 


Pour in the wine and cook for a minute. Then pour in the stock and add some salt and pepper. 


Cover with a lid and leave to cook over a medium heat for 45 minutes. 


After 45 minutes, remove from the heat and puree to a soup with a stick blender. Adjust the seasoning with salt and pepper. 


Before serving, briefly toast the flaked almonds with a pinch of salt in a frying pan until golden. 


Distribute the soup between bowls and and then sprinkle over each portion of soup, followed by coriander, a squeeze of lemon juice and a dollop of sour cream. 


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