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Curried Carrot And Ginger Soup

Curried Carrot And Ginger Soup
4.7 86 ratings
Prep. 10min
Total 50min
6 portions
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Ingredients

  • onion halved
    1
  • garlic cloves
    2
  • fresh root ginger peeled, cut in round slices (2 mm)
    5 cm
  • butter diced
    60 g
  • curry powder to taste
    1 - 2 tsp
  • carrots cut in pieces (3 cm)
    4
  • Granny Smith apples peeled, cored and cut in pieces (2 cm)
    1 - 2
  • water
    500 g
  • meat stock paste (see tips)
    1 Tbsp
    1 Tbsp vegetable stock paste, (see tips)
  • tomato paste
    2 Tbsp
  • dried bay leaves
    2
  • tinned chickpeas rinsed and well drained (weight is pre-draining)
    400 g
  • ground black pepper plus extra to garnish
    2 pinches
  • fine sea salt
    ¼ tsp
  • olive oil
    1 Tbsp
  • curry powder
    ¼ tsp
  • whipping cream
    250 g

Difficulty

easy

Nutrition per 1 portion

Protein 6.9 g
Calories 1580 kJ / 376 kcal
Fat 28 g
Fibre 7.5 g
Carbohydrates 22 g

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Soups For All Seasons 10 Recipes
UK and Ireland

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