Spiced Carrot Soup with Basil
SERVES 4 SUPER EASY
50 g. butter
2 medium onion, chopped
2 Tbsp. chopped fresh ginger
2 tsp. coriander seeds, crushed or ground
2 tsp. curry powder
salt and freshly ground pepper
450 g. carrots, peeled and chopped
1 litre chicken or vegetable stock
1 – 2 tsp. sugar
1 tsp. orange zest, finely grated
150 ml. orange juice
2 Tbsp. basil leaves, roughly chopped
4 Tbsp. cream
2 Tbsp. toasted pine nuts
Melt the butter in a large pan over medium heat, and add the onions. Saute for about 10 minutes, until soft and translucent. Add the ginger, coriander seeds, curry powder, salt and the carrots, and continue to cook for another 10 minutes, stirring occasionally to prevent it catching on the bottom of the pan.
Add the stock, and simmer for 20 minutes, or until the carrots are completely tender. Remove from the heat, and puree in a blender or liquidiser.
Taste the soup for seasoning, and adjust salt or pepper as needed. Stir in the basil leaves, and ladle into warm soup bowls. Top with a spoonful of cream if desired, and a handful of the toasted pine nuts. Serve at once.