Tag: carrot and coriander soup

Carrot and Coriander Curry with King Prawns

A curry made with carrot and coriander soup base, onions, potatoes, garlic, cardamom, chilli, tomatoes and jumbo king prawns.

I have always liked carrot and coriander soup and thought that it would make an excellent base for a curry. I did a little experimenting and came up with this recipe – which exceeded my very high expectations. It has a wonderful earthy, warming flavour without being too spicy. I added potatoes and some King prawns to make this a really satisfying dish, both take on the flavours really well. The addition of chilli, garlic and cardamom adds a new depth of flavour to the dish, which is my new favourite curry!

I used the leftover Carrot and Coriander Soup in this recipe.

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Serves two people

Preparation and cooking time 45 minutes

 

Ingredients and method

300-400ml carrot and coriander soup – please use Carrot and Coriander Soup

200g raw jumbo king prawns

125g potatoes – peel, cut into small pieces

2 tbsp. vegetable oil

2 medium size white onions – peel, thinly slice

6 gloves garlic – peel, finely chop

2 large red chillies – remove stalk and seeds, finely chop

4 green cardamom pods

1 small carrot – peel, thinly slice

2 round tomatoes – cut into thin crescents (1/8ths)

3 tbsp. chopped coriander leaf

Salt and pepper to taste

Method: Start by par boiling the potato pieces for 7-8 minutes in well salted water, then drain and set aside.

In a deep wide pan heat 2 tbsp. vegetable oil over a medium hot heat. Add the sliced onions and fry for 5 minutes, stirring frequently (a little colour on some is good). Add the drained potatoes and stir well so they are all coated in the oil, continue to fry for a further 5 minutes, stirring frequently. Next add the sliced carrot garlic, chilli, generous amount of ground black pepper and cardamom, stir well and continue to fry for a further 3-4 minutes, stirring frequently – be gentle so you don’t break up the potatoes.

Add the carrot and coriander soup and stir through the fried ingredients. Bring to the boil then reduce to a simmer for 10-15 minutes. After this taste test and add salt if required, as there is salt in the soup you should need very little.

The other ingredients – the prawns, tomatoes and coriander are added at the last minute so they do not overcook. Add the prawns first and stir through the sauce, as soon as they start to turn pink add the tomatoes and coriander, stir gently through the sauce. Increase heat slightly and as soon as the sauce starts to bubble it is ready to serve. I hope you enjoy this as much as I did!

 

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Carrot and Coriander Soup

Classic soup made from carrots, onions, celery, stock, ground coriander and coriander leaf.

Easy to prepare, and a joy to eat. This is one of my favourite soups and one I eat often. I have also done a bit of experimenting and came up with a recipe for carrot and coriander curry using leftover soup – a really amazing dish that I hope you will try.

You require a stick blender for this recipe.

Tip: thinly slicing the vegetables , although not necessary, helps cook them quicker.

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Carrot and Coriander Soup

4 Portions (2 large bowls plus leftovers for curry)

Preparation and cooking time 45 minutes

Ingredients and method

750g carrots – peel, trim ends and thinly slice

1-2 tbsp. vegetable oil

2 bay leaf – remove before blending

3 white onions – peel, dice

3 sticks celery – trim, slice thinly

1.5 L vegetable stock

Handful of coriander leaf and stalks – keep a small amount for garnish and finely chop

1 heaped dessert spoon ground coriander

Salt and pepper – to taste

Method: Start by heating the oil in a deep soup/stock pot. Add the sliced carrot, onion, celery and bay leaf. Fry over medium heat, stirring frequently for 5 minutes until the vegetables soften. You want to add a little colour for flavour but do not let the vegetables burn. Next add the heaped dessert spoon of ground coriander, plus a generous amount of ground black pepper and stir through the vegetables, fry for a further 3-4 minutes stirring frequently. It is vital not to burn the spice, if it catches on bottom of pan add a little water to loosen it.

Add the stock and the fresh coriander (retain a little for garnish), bring to the boil then place lid on pan and reduce to a simmer. Leave the soup to simmer for 30 minutes, then carefully remove the lid and stir well, make sure you scape any residue on sides of pan back into the soup – that’s where the flavour is!

Remove the bay leaf then use the stick blender to blitz the soup until smooth. Add the retained coriander (very finely chopped). Taste and add required salt (should not need much as salt in stock already). Serve in a bowls with some nice crusty bread.

Once cooled store any leftovers in the fridge, and use them the next day to make my carrot and coriander curry.

Ferret Chef7 Comments