Carrot soup feels nourishing, wholesome and light. Eating a bowl of carrot soup is making a good choice, a vitamin boost to your diet.
My slightly spicy carrot soup recipe is so because I’m gradually introducing stronger flavours to my children’s palettes. My children aren’t particularly open to new culinary choices. They prefer to stick to what they know so serving anything else can lead to a stressful mealtime. Since we all eat dinner together, as a family, this can get a little bit boring for us grown ups. It’s a balancing act, regularly offering different meals and hoping they like them so I can add them to the meal schedule. This soup was a hit, I didn’t mention the curry powder and added cheese on the side because my children are big dairy fans. I was rewarded with no complaints and three empty bowls at the end of the meal, praise enough. So if you have slightly fussy eaters then give this a try.
Slightly spicy carrot soup recipe
- around eight to ten carrots, chopped
- handful of cherry tomatoes, chopped into quarters
- one onion, chopped finely
- four cloves of garlic, chopped or garlic press
- small slice of ginger, chopped finely
- one tbsp vegetable bouillon powder, made up with two pints of water into stock
- two tsp’s mild curry powder
- one tbsp vegetable oil
- salt and pepper to taste
Prepare the ingredients. Then lightly fry the onion, garlic and ginger until the onion is transparent.
Add the carrots, and tomatoes, fry gently for a few minutes then add the stock, curry powder and salt and pepper.
Simmer until the carrots are soft. Then blend until smooth.
I served mine with bread and tiny chunks of cheese to throw in for some melty cheesy joy. This soup tastes even better the day after it’s made.