Spicy Carrot Soup
Kryddig morotssoppa Soupe de carotte épicée

Based on Surain's original recipe. I invented my own version when I once found myself out of curry powder!

  • 1 liter [1 quart] water
  • ½ kg [1 pound] carrots
  • 1 cube vegetable broth [grönsaksbuljong bouillon de légumes]
  • sour cream [gräddfil faiselle] (or substitute with plain yoghurt)
  • a bunch of fresh coriander leaves [cilantro]
  • OPTION: Add 1 Tsp or more of pomegranate seeds

    Spices

  • 1 tsp cumin seeds [spiskummin]
  • 1 Tsp coriander seeds
  • ½ tsp fenugreek seeds
  • 1/4 tsp mace (nutmeg flower) [muskotblomma fleure de muscade]. If you can't find it, substitute with freshly ground nutmeg
  • ½ tsp turmeric [gurkmeja curcuma]
  • Hot (red) chili pepper (or black pepper if you prefer)

    Heat the water in a pot. Peel the carrots and cut or grind them coarsly. Let them simmer in the pot until soft (15-25 minutes depending on size). Blend the soup to a purée.

    If using pre-packaged curry powder: Add the curry (add cayenne if needed).
    If using the whole spices: Grind all the whole spices (easiest to do them one at a time). Add them and the rest of the spices.

    Now add 2/3 of the vegetable broth. If you add the right amount, there is no need to add salt. Add more broth if needed.

    Pour the soup into four bowls. Add one table spoon of sour cream in the middle and spread with the fresh coriander leaves. Leave more sour cream on the table if more is needed. CREAM of **VEG** SOUP

    Surain's original recipe

    CARROT and CILANTRO SOUP

    1½ lb carrots
    4 c chicken broth
    3/4 t curry powder
    2 T lemon juice
    ½ T cayenne pepper
    ¼ c chopped fresh cilantro
    carrot curls
    sour cream (or plain yogurt)

    Scrub carrots, slice into ½-inch rounds, and put in a 2- to 3-quart pan. Add broth and curry and bring to a broil over high heat. Reduce heat, cover, and simmer until carrots are very soft to bite, about 25 minutes. Stir in lemon juice. Whirl soup in a blender until puréed. Season to taste with cayenne. Serve hot; or to serve cold, let cool, cover and chill up to overnight. Pour soup into 4 bowls; top soup with cilantro, carrot curls and sour cream.

    Makes 4 servings, about 1¼ cups each.

    1 tsp. = 5 ml
    1 Tsp. = 15 ml
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