- 2 tbsp olive oil
- 1 large onion, chopped
- 2 cloves of garlic, crushed
- 1 tbsp madras style curry powder
- 10 medium carrots, roughly chopped
- 2 large sticks of celery, cut into pieces
- 1.5l chicken or vegetable stock
- 1 tbsp snipped chives to serve
- Crème fraiche to serve
- Heat the oil in a large saucepan over a medium heat. Add the onion and garlic and cook for a few minutes and then add the curry powder.
- Cook for an extra 2 minutes and then add the carrots, celery and stock. Bring to the boil, reduce the heat, and simmer gently for about 30 minutes, or until the carrots are tender.
- Allow to cool a little, then purée the mixture in batches in a blender, or with a hand-held liquidiser. Gently reheat the soup.
- Season to taste with salt and freshly ground black pepper. Serve garnished with a dollop of crème fraiche and a sprinkling of chives.
The sweetness of the carrots works well with the mild amount of curry powder. Use a good quality madras curry powder and adjust the seasoning to suit your taste. This can be made up to 48 hours ahead of serving. Don't add the crème fraiche or chives until ready to serve. Great with Indian-style bread.